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: https://www.nutrition.gov/subject/shopping-cooking-meal-planning/food-storage-and-preservation
Information gathered from: www.heart.org