Stop Wasting Money: The Ultimate Guide to Storing Fresh Produce

There is nothing more heartbreaking than buying a beautiful head of berries or a crisp bunch of greens, only to find them mushy and sad three days later. Food waste is bad for your wallet and the planet.

The secret to making your produce last twice as long? Understanding how different fruits and veggies interact. Here is your cheat sheet to a longer-lasting fridge.

1. The Rules of Separation

Some fruits release a natural gas called ethylene as they ripen, which causes nearby produce to spoil incredibly fast. Keep these two groups away from each other:

2. Ditch the Plastic Bags

When you receive your grocery delivery, don’t just throw the plastic bags straight into the crisper. Plastic traps moisture, which creates a breeding ground for mold.

• For Greens: Wrap them loosely in a paper towel and store them in a reusable container. The paper towel absorbs excess moisture.
• For Berries: Do not wash them until right before you eat them. Moisture is the ultimate enemy of the strawberry.

3. Not Everything Belongs in the Fridge

Some items actually degrade faster or lose their flavor when chilled. Keep these on your counter or in a cool, dark pantry:

• Tomatoes: Refrigeration turns their texture mealy and kills the flavor.
• Potatoes & Onions: Store them in a dark place, but never together (onions make potatoes sprout rapidly).
• Garlic: Needs air circulation to stay fresh.

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