Keeping Produce Fresh

Different fruits and vegetables benefit from various storage temperatures. Some produce is better kept in the refrigerator (40˚F or below) rather than at room temperature.


· Cherries, and Berries (Blueberries, Raspberries, Strawberries, and Blackberries) should be kept in a dry container in the fridge for 2-3 days. Wash them right before you eat them so that they do not soak up extra water and get mushy.

· Citrus can be stored in the fridge for up to 2 weeks.

· Cantaloupe and Honeydew Melon can be stored in the fridge before it is cut. All cut melon should be wrapped or placed in a sealable container and refrigerated.

· Apples should be separated from other produce. They can be kept on the counter until ripe or stored in the crisper drawer of the refrigerator for up to a month.

· Bananas can be ripened out on the counter. If you don’t think you will eat a banana before it gets too ripe then you can peel the ripe banana and put it in a container in the freezer. Frozen bananas make a great addition to smoothies and banana bread.

· All pre-cut or packaged fruit should be refrigerated.


· Corn can be stored in the husk in the refrigerator for 1-2 days.

· Leafy green vegetables should be stored in a moisture resistant bag or container in the refrigerator for 3 to 5 days.

· Shredded lettuce and cabbage should be stored for 1 to 2 days in a moisture resistant container.

· Mushrooms can be stored unwashed in the refrigerator for 1-2 days. Washing them before putting in the fridge may make them slimy.

· Root vegetables (Beets, Carrots, Radishes) can be refrigerated for up to 2 weeks.

· All pre-cut and packaged vegetables should be refrigerated.

For more detailed information on storing various foods and food safety go to:

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St. Joseph Community Services fosters

independence and life enrichment for seniors and other qualified adults through nutrition, social engagement and community services.

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395 Daniel Webster Highway, Merrimack, NH 03054 PH 603.424.9967 FAX 603.424.1472 

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