Many of us toss our fruits and vegetables into the refrigerator without a second thought. While convenient, this habit can actually shorten their lifespan and diminish both flavor and nutritional value. Each type of produce has its own ideal storage conditions, and knowing these can help you reduce waste and enjoy fresher meals.

Below is a simple guide to storing your most common fruits and vegetables the right way — so they last longer, taste better, and keep more of their nutrients.

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1. Tomatoes: Keep Them on the Counter

Refrigerating tomatoes dulls their flavor and gives them a mealy texture.
Instead, store them:

• At room temperature, out of direct sunlight

• In a single layer to prevent bruising

• Stem-side down if they’re still ripening

Eat them within a few days once ripe.

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2. Potatoes: Paper Bags, Never Plastic

Potatoes need a cool, dark, and ventilated space.

• Use paper bags or a cardboard box

• Keep them at 45–50°F (7–10°C)

• Avoid light to prevent greening and solanine formation

Check them regularly for sprouting or soft spots.

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3. Keep Onions and Potatoes Separate

Storing onions and potatoes together causes faster spoilage.

• Onions release gases that make potatoes sprout

• Store onions in mesh bags or baskets in a cool, dry place

Always store them apart.

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4. Apples: Crisper Drawer for the Win

Apples last longest in the refrigerator’s crisper drawer, where humidity levels stay stable.

• Remove bruised apples to prevent faster spoilage

• At room temperature, apples last about one week

• In the fridge, they stay fresh for several weeks

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5. Leafy Greens: Keep Them Dry and Crisp

Moisture is the enemy of greens.

• Rinse and dry completely

• Wrap in a paper towel

• Store in a breathable container or perforated bag in the crisper drawer

They’ll stay crisp for up to a week.

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6. Berries: Handle With Care

Berries spoil quickly due to their delicate skins.

• Remove spoiled or moldy berries before storing

• Do not wash until you’re ready to eat

• Store in a single layer on a paper-towel-lined container

This reduces moisture and slows mold growth.

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7. Citrus Fruits: Room Temperature or Fridge

For short-term use (under 1 week), citrus can sit at room temperature.
For longer storage:

• Keep them in the crisper drawer

• Store in mesh bags or loose in the drawer

• Use a sealed bag if they start to dry out

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8. Bananas: Control the Ripening

Bananas ripen at room temperature.

• Hang them to prevent bruising

• Move to the refrigerator when ripe (peels may brown, but fruit stays fresh)

• Freeze overripe bananas for smoothies or baking

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9. Avocados: From Firm to Ready

• Ripen at room temperature

• Speed it up by placing them in a paper bag with an apple or banana

• Once ripe, refrigerate to slow down further ripening

• For cut avocado: brush with lemon juice and wrap tightly

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10. Root Vegetables: Cool and Humid

Carrots, beets, and parsnips prefer:

• Leafy tops removed

• Storage in perforated bags in the fridge

For long-term storage, keep them in a cool basement buried in sand or sawdust.

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11. Fresh Herbs: Treat Them Like Flowers

Most herbs stay fresh longest when:

• Trimmed

• Placed in a glass of water

• Covered loosely with a plastic bag

• Stored in the refrigerator

But basil is the exception — store it at room temperature, as cold will turn the leaves black.