Should i refrigerate fruits

Make sure you clear out some extra space in your fridge before bringing in that bumper zucchini crop! Surprisingly, most fruits can go either way. Apricots, avocados, star fruit, cantaloupe, honeydew melon, kiwis, mangoes, papayas, peaches, nectarines, plums, and pears can all be stored on the counter or in the fridge. Skip the counter. These fruits and veggies will stay fresh and last longer if you keep them in the fridge:. The list of fruits and veggies you should keep out of the fridge is surprisingly short!

Here are the seven that keep best at room temperature:. Some fruits and veggies can be stored both ways, either depending on your preference or how soon you plan to eat them. We mentioned that most of the fruits on this list can be ripened on the counter, then stored in the fridge, but there are a few other special cases, too:. Hopefully, knowing how to store fruits and vegetables just got a little easier. While putting most of your produce in the fridge will help you save it for a few extra days, you can stretch your fruits and veggies even further by freezing or canning them.

Almost every fruit or vegetable is a good candidate for one or the other or both , so if you find yourself with more zucchini than you can eat in three days, start clearing out some space in your freezer. Don't forget to wash them thoroughly before eating and it's a good idea to keep your fruits and veggies stored separately.

They can be eaten on their own in the bite-sized cherry variety, used in sauces , diced and sprinkled on bruschetta, and so much more. However, if refrigerated, tomatoes can quickly develop a mealy texture due to damage in their cell walls.

Therefore, the best way to keep these flavorful fruits at their peak is to allow tomatoes to mature at room temperature.

Vegetables to Refrigerate Leafy greens: When it comes to veggies, there are a few that simply must be refrigerated to stay fresh. For best storage practices that will yield the freshest salads , rinse these greens when you bring them home from the grocery store, wrap them in a paper towel or tea towel, and refrigerate them in an airtight Tupperware container or sealed plastic bag.

Asparagus: Talk about a fresh, healthy addition to a home-cooked meal. Asparagus stalks are beloved by chefs around the world for their snappy succulence and versatility across various types of cuisines. Keep asparagus spears moist by wrapping them with a damp paper towel when you bring them home from the store, or snip off the bottom inch of each stalk and store them upright in a glass of cold water in the fridge. Cruciferous vegetables: These crunchy veggies are the perfect companion for dips of all kinds, or can be sauteed or roasted to make a nutritious side dish.

Bok choy, broccoli, brussels sprouts, cabbage, and cauliflower should all be stored in a crisper in the refrigerator. Since they are particularly susceptible to yellowing and spoilage from ethylene, keep them separated from ethylene-producing foods like apples, apricots, kiwis, pears, and other fruits.

Vegetables Not to Refrigerate Squashes: Generally speaking, root vegetables like acorn, butternut and spaghetti squashes and pumpkins should be kept in a cool, dark place like a root cellar. Try a DIY option. This will keep them fresher for longer, and ready for use in your favorite fall and winter dishes and desserts. Storing them at room temperature will ensure they last a week or longer.

Mangos — Ripen mangos at room temperature and eat once ripe. Move to the refrigerator to stop the ripening process, store for up to 3 to 4 days. If you prefer your melon chilled, refrigerate no longer than one day to prevent pitting.

Refrigerating melons can also cause their antioxidants to break down. Melons are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Mushrooms — Refrigerate store-bought mushrooms in their original box. Store wild mushrooms in a paper bag in the refrigerator for a week or two. Onions — Keep onions in a cool, dry location. Once cut, onions can be stored in a lidded container in the refrigerator for a few days.

Pears — Store at room temperature until just ripe, then move to the refrigerator to stop the ripening process. Store for up to five days. Peas — Refrigerate in plastic bag and wash or shell just before eating. Peas have a short shelf life so eat soon after purchasing or picking. Peppers — Refrigerate for 1 to 2 weeks.

Keep them dry of moisture, which can cause them to deteriorate quickly. Alternatively, store in a paper bag in a cool, dry location. Pineapple — Can be stored in the refrigerator or at room temperature. Store upside down for a day or two to allow the sugar stored in the base of the pineapple to spread through the whole fruit before cutting. Potatoes — Store potatoes in a cool dry place. Refrigeration will break down the starch into sugar and make them spoil quickly.

Stone Fruits Apricots, Cherries, Nectarines, Peaches, Plums, Pluots — All stone fruits do best stored at room temperature, then eaten as soon as they are ripe. Apricots are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Tomatoes — Store unwashed at room temperature and eat when ripe.

Storing tomatoes in the refrigerator will make them mealy and spoil quickly. Tomatoes are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Zucchini — Store zucchini and other summer squash in a tightly wrapped plastic bag in the fridge for up to five days. May these produce storage tips help to save the 14 percent of produce that gets tossed each year.

Ready to take your well-being into your own hands? The fruits do not need to be wrapped or sealed and fare best when kept in an open container in a produce drawer. Figs, longans, lychees, mangosteens, and pomegranates all last longer if kept chilled. Other tropicals can be left out until ripe and then refrigerated until you are ready to eat them. Most vegetables last longer when kept chilled. The list includes: artichokes, asparagus, beans fresh, unshelled , beets, Belgian endive, broccoli, broccolini, Brussels sprouts, cabbage, carrots, cauliflower, celery, chiles, corn, cucumber, eggplant, fennel, herbs, horseradish, jicama, Jerusalem artichoke, kohlrabi, leafy greens, leeks, mushrooms, nopales cactus paddles , okra, peas, peppers, purslane, radicchio, radishes, rhubarb, roselle, salad leaves, salsify, scallions, spinach, sprouts, summer squash, tomatillos in an open container.

Marie Viljoen, Freelance Writer. By Marie Viljoen January 07, Save Pin More. Selection of fresh fruits and vegetables, including tomatoes, berries, cucumbers, potatoes, and eggplant. Credit: Frances Kim. Comments Add Comment. Back to story Comment on this project.