Contact Me
Have you ever opened your refrigerator crisper and discovered a mushy mess of vegetables or fruits that have gone bad?  Did you know that storing some produce in the refrigerator can accelerate the shelf life of the product?  Today's mission is to educate myself and others on proper food storage for fruits and vegetables to reduce waste and help save you money.

When you're walking through the produce section of your local grocer, you may notice that some vegetables and fruits are stored at room temperature while others are kept in a refrigerated section and misted periodically with water.  Grocers do not want to waste good products before consumers purchase them; therefore, they are careful about how each product is store to ensure fresh products customers desire.  Just like grocers, I don't want to throw away food because it has gone bad before I could use it due to improper storage. 


Some fruits will have a longer shelf life it kept at room temperature while other fruits will ripen rapidly if not kept cool. 
  • Strawberries
  • Raspberries
  • Blueberries
  • Rhubarb
  • Apples
  • Apricots (if fully ripe)
  • Grapes
  • Mangoes (if ripe)
  • Watermelon (cut)
  • Peaches (if fully ripe)

  • Bananas
  • Melons
  • Lemons
  • Limes
  • Apricots (to ripen)
  • Kiwi
  • Mangoes (to ripen)
  • Oranges
  • Pomengranates
  • Watermelon (uncut)
  • Pears


Some vegetables lose their texture when stored incorrectly in addition to reducing their shelf life.  To help keep vegetables crisp and fresh it is important to keep them at the optimal temperature.   Zucchini can be stored at both room temperature or in the refrigerator; however to prolong it's shelf-life store in refrigerator.

  • Celery
  • Eggplant
  • Carrots
  • Asparagus (wrap in moist paper towel or stood up in a cold glass of water)
  • Mushrooms
  • Lettuce
  • Spinach
  • Broccoli
  • Cauliflower
  • Cucumber
  • Green beans
  • Green Peppers
  • Onions (only when cut)
  • Tomatoes
  • Potatoes
  • Onions
  • Sweet potatoes
  • Garlic
  • Summer squash
  • Pumpkin

Herbs should be rinsed, ends snipped, and store in a glass of water.  You can also wash the herbs, cut off the ends, wrap in a damp paper towel, and store in a plastic bag.  The essential part of this is to maintain moisture so the herbs do not wilt.

Basil is one herb that does not like to be stored in the cold.  Store this herb in a glass of water on the counter to maintain freshness.

Hopefully these produce storage tips will help keep your fruits and vegetables fresh and reduce wasting money! :o)


Eggs should be stored in the container they come in and not in one of those egg organizers you may find included with your refrigerator.  By removing the eggs from their packaging they absorb odors that may also be inside your refrigerator changing their taste.

Leave a Reply.


    Hi, I'm Cindy and I'm on a mission.  As a mother of two in a less than thriving economy, I'm on a mission to get organized to make my life a little easier while also saving money. Join me on my journey to having an organized life.


    No Archives



MISSION: MOM (c) 2012. All rights reserved.