Have you ever stood in front of the fridge and had to throw away fruit and vegetables? A common mistake is storing all of your fruit and vegetables in the fridge. There are two main problems when storing them incorrectly. They a) lose a lot of valuable nutrients and b) start to rot a lot faster.

Vitamins, for example, are sensitive to light, heat, oxygen, and moisture.

In general:

Store fruit and vegetables in a cool and dry place.


However, keep cut fruit and vegetables in the refrigerator, sealed either in a container or plastic wrap.

Veggie platter

Here's a list of storage tips for your fruit and vegetables:

Fruit - room temperature

  • Apples
  • Apricots
  • Bananas
  • Citrus fruit (lemons, limes, oranges, etc.)
  • Kiwis
  • Mangos
  • Melons
  • Nectarines
  • Peaches
  • Pears
  • Pineapples
  • Pomegranates
  • Watermelon

Fruit - refrigerator

  • Berries (strawberries, blueberries, raspberries, etc.)
  • Cherries
  • Grapes
  • Plums

Vegetables - room temperature

  • Avocado
  • Chili
  • Eggplant
  • Garlic
  • Ginger
  • Green
  • Beans
  • Onions
  • Potatoes
  • Pumpkin
  • Shallots
  • Sweet potatoes
  • Tomatoes
  • Zucchini

Vegetables - refrigerator

  • Artichokes
  • Asparagus
  • Bell pepper
  • beetroot
  • Celery stalks
  • Corn
  • Cucumber
  • Fennel
  • Mushrooms
  • Root vegetables (carrots, parsnip, celeriac)
  • Salad (lettuce, spinach, arugula)
  • Sugar snap peas

Extra tip for fresh herbs

If you get your fresh herbs in a pot, they will stay fresh for an extended period. If you should still prefer packaged fresh herbs, make sure to take them out of the packaging and place them in a sealed container on a damped paper towel.

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