Keeping Produce Fresh

Fruit

• Cherries, and Berries (Blueberries, Raspberries, Strawberries, and Blackberries) should be kept in a dry container in the fridge for 2-3 days. Wash them right before you eat them so that they do not soak up extra water and get mushy.
• Citrus can be stored in the fridge for up to 2 weeks.
• Cantaloupe and Honeydew Melon can be stored in the fridge before it is cut. All cut melon should be wrapped or placed in a sealable container and refrigerated.
• Apples should be separated from other produce. They can be kept on the counter until ripe or stored in the crisper drawer of the refrigerator for up to a month.
• Bananas can be ripened out on the counter. If you don’t think you will eat a banana before it gets too ripe then you can peel the ripe banana and put it in a container in the freezer. Frozen bananas make a great addition to smoothies and banana bread.
• All pre-cut or packaged fruit should be refrigerated.
  

Vegetables

• Corn can be stored in the husk in the refrigerator for 1-2 days.
• Leafy green vegetables should be stored in a moisture resistant bag or container in the refrigerator for 3 to 5 days.
• Shredded lettuce and cabbage should be stored for 1 to 2 days in a moisture resistant container.
• Mushrooms can be stored unwashed in the refrigerator for 1-2 days. Washing them before putting in the fridge may make them slimy.
• Root vegetables (Beets, Carrots, Radishes) can be refrigerated for up to 2 weeks.
• All pre-cut and packaged vegetables should be refrigerated.

For more detailed information on storing various foods and food safety go to: https://www.nutrition.gov/subject/shopping-cooking-meal-planning/food-storage-and-preservation

Information gathered from: www.heart.org

and https://www.ksre.k-state.edu/humannutrition/foodstorage.html

and https://food.unl.edu/food-storage