Fruit and Vegetable Storage Tips

Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.

Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.

Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.

Here are some other helpful storage tips:

Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.

Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.

Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.

Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.

Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.