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How to Store Fruits and Vegetables
- Leave refrigerated produce unwashed in its original packaging or wrapped loosely in a plastic bag. (Exceptions, such as mushrooms and herbs, are noted below.)
- Beets. Refrigerator: 3 weeks.
- Carrots. Refrigerator: 2 weeks.
- Eggplant. Refrigerator: 5 days.
- Jicama.
- Nectarines.
- Potatoes, new and fingerling.
- Squash, summer.
In respect to this, what produce should not be refrigerated?
Melon
- Melon. Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor.
- Allison Herreid. Potatoes.
- Andriy Titov. Honey.
- Coffee. Humidity in the fridge can cause a buildup of watery condensation, which is no good for the flavor of ground or whole bean coffee.
- Tomatoes.
- Onions.
- eyewave.
- Hot Sauce.
- Tomatoes. Putting a tomato in the refrigerator is sentencing it to a sad future in which it loses its beautiful flavor.
- Cucumbers, eggplants, peppers.
- Onions, shallots, garlic.
- Potatoes, sweet potatoes.
- Summer fruits.
- Winter squashes.
- Some melons.
- Avocados.
Accordingly, what fruits and vegetables should be refrigerated?
For fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated.
Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should be stored in a plastic bag or container in the crisper of your fridge. Mushrooms are best stored in a paper bag. Vegetables should be stored in a different part of the fridge than fruit. This will prevent them from ripening too fast.