Don't let your produce go to waste. Follow these guidelines to get the most for your money.
I. KEEP IN THE FRONT OF THE FRIDGE
These items are sensitive to chill-injury and should be placed in the front of the fridge, where the temperatures tend to be higher.
BERRIES, CITRUS, CORN ON THE COB, MELONS, PEAS
II. BEST IN THE CRISPER
These items do best in the humid environment the crisper.
ARTICHOKES ASPARAGUS BEETS BROCCOLI CABBAGE CARROTS CAULIFLOWER CELERY CHILES CUCUMBERS EGGPLANT FRESH HERBS
GREEN BEANS LEAFY GREENS LEEKS LETTUCE MUSHROOMS PEPPERS
RADISHES SCALLIONS SUMMER SQUASH TURNIPS ZUCCHINI
III. CHILL ANYWHERE
These items are not prone to chill-injury and can be stored anywhere the fridge (including its coldest zones) provided the temperature doesn't freeze.
APPLES, CHERRIES, GRAPES
IV. ON THE COUNTER
Some produce is sensitive to chill-injury and is subject to dehydration, internal browning, and /or internal and external pitting if stored in the refrigerator.
APRICOTS, AVOCADOS* BANANAS KIWIS* MANGOS NECTARINES PAPAYAS
PEACHES PEARS PINEAPPLE PLUMS TOMATOES
*Once they've reached their peak ripeness, these fruits can be stored in the refrigerator to prevent overripening, but some discoloration may occur.
V. IN THE PANTRY
The following produce should be kept at cool room temperature and away from light to prevent sprouting (in the case of potatoes) and to prolong shelf life.
GARLIC ONIONS POTATOES SHALLOTS SWEET POTATOES WINTER SQUASH