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How to Store Fruits & Veggies

Fruits

Step 1

Store most fruit that is to be consumed within a week on the kitchen counter in a bowl away from direct sunlight or heat.

Step 2

Separate kiwi, mangoes and pears from other fruits. Ripen by placing them in a brown paper bag for a day or two, then store them in the refrigerator.

Step 3

Place cherries, berries, pineapples and grapes directly in the fridge in containers, as they do not ripen after they are picked, and consume them within a few days.

Step 4

Keep bananas on the countertop. Their flesh can be hurt by storing them in the fridge.

Step 5

Place all fruit to be refrigerated in perforated plastic bags. Insert the bags in the crisper drawer at a low humidity.

Step 6

Store cut fruit in sealed plastic bags or containers and consume within one day.

Vegetables

Step 1

Seal lettuce and other leafy greens in airtight bags before inserting them into the crisper drawer. They require high humidity.

Step 2

Store onions, potatoes, hard-shell squash and garlic in a cool cellar, as they do not need to be refrigerated. They will last up to a month when kept in this manner.

Step 3

Store mushrooms in a dry paper bag.

Step 4

Place all other vegetables in perforated plastic bags. Keep them in the crisper drawer of the refrigerator.

Step 5

Store cut vegetables in a sealed plastic bag or container. Keep them in the fridge up to three days.

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