Store most fruit that is to be consumed within a week on the kitchen counter in a bowl away from direct sunlight or heat.
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.
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.
Keep bananas on the countertop. Their flesh can be hurt by storing them in the fridge.
Place all fruit to be refrigerated in perforated plastic bags. Insert the bags in the crisper drawer at a low humidity.
Store cut fruit in sealed plastic bags or containers and consume within one day.
Seal lettuce and other leafy greens in airtight bags before inserting them into the crisper drawer. They require high humidity.
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.
Store mushrooms in a dry paper bag.
Place all other vegetables in perforated plastic bags. Keep them in the crisper drawer of the refrigerator.
Store cut vegetables in a sealed plastic bag or container. Keep them in the fridge up to three days.
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