Whether you've purchased this week's supply of fruits and vegetables from the grocery store or farmers market or grown them yourself, proper storage is important in order to reduce spoilage and waste. Any fruit or vegetable that has been pre-cut should always be stored in the refrigerator immediately. Other fruits and vegetables have their own unique storage needs.
Wrap apples, pears and other hard fruit in newspaper and store in cardboard boxes in a cool, dry area. Green tomatoes can also be stored in this manner. Check weekly for spoilage.
Open the tops of mesh bags containing onions and potatoes and store in a cool, dark place. If purchased in plastic bags, transfer to empty mesh or brown paper bags. This will inhibit sprouting and green growth.
Store leafy greens, vegetables such as cauliflower and broccoli, and fruits such as peaches and kiwi fruit in the crisper section (or coldest section) of your refrigerator.
Place bananas, oranges, peaches and plums in a large bowl and serve them from the countertop. Vegetables such as summer squashes and ripe tomatoes can be stored the same way.
Store winter squashes and pumpkins on a kitchen or pantry shelf. Check weekly and cook at the first sign of softening or withering.