How long can you store fresh fruits and vegetables? And what is the best way to store them? This free, printable chart shows you when to store fresh fruits and vegetables on the countertop and when they need to go in the fridge so you can reduce food waste.
Print out a copy and keep it handy where you unpack your groceries. Also see, How to know if dried herbs and spices are fresh and, if you’re interested in longer term cold storage, this guide can get you started.
Stop Wasting Food
The Road to Food Waste is Paved With Good Intentions
Many of us buy more fresh produce than we can use, stuff it in the fridge in plastic bags (a sure fire way to accelerate rot), and end up tossing out masses of gross, slimy gunk weeks or months later.
Eating healthy, fresh food without waste requires realistic planning.
It’s one thing to load up the shopping cart with a beautiful array of items, but—reality check—are you really going to eat them? Are the quantities realistic? Have you got specific menus planned out? And do you have time to prepare them?
Planning meals, buying realistic portions, and proper storage (see the cheat sheet) can save you hundreds of dollars per year.
It also helps to organize fruits and veg in your home so you eat them reverse order of freshness, first using up those are about to go south.
Without these steps, we’re paying a lot of money for compost!
Should This Be Refrigerated?
If you’re like me, you remember the best storage practices for fruits and vegetables you consume on a regular basis, but completely forget what’s best for those you use only occasionally.
For starters, it’s important to know which fruits will ripen after picking and those that will not. It’s easy to forget and leave an orange out for weeks only to realize it’s rotting, not ripening!
This Fridge or Counter? cheat sheet is the one I use to quickly look things up when I’m putting away groceries so I know the best place to store each type of fruit and vegetable.
Food storage practices vary greatly (depending on where you live, family traditions, and local food safety advice). Please use this guide as a general guideline only and always do what you know is best.
And, if you have a preferred method or technique, jot it down on the sheet!
Not in the Fridge
Best to Never Refrigerate
- Bananas
- Garlic
- Lemons and limes
- Onions
- Potatoes
- Pumpkins
- Sweet potatoes
- Tomatoes
- Winter squashes (acorn, butternut, delicate, spaghetti)
Ripening Fruits
Not all fruits can ripen once they are picked! This shows which ones ripen after picking and those that do not.
While many fruits can be refrigerated, cool temperatures slow or stall the ripening process as well as altering the taste and texture.
You’ll see on the cheat sheet that I often recommend ripening the fruit first on a countertop (in a paper bag, if possible).
Fruits are best eaten fresh and ripe, of course, but, once ripe, you can also keep them for a few days longer in the fridge.
Many berries are prone to mold and do best if stored on a single layer, not piled deeply in a container.
Always remove any damaged, diseased, or moldy items before storing.
Cool versus Cold
- Fridge temperatures generally range from 32-40° F (0-4 degrees Celsius) and are considered cold storage.
- Ideal cool storage temperatures (in cold cellars and pantries) can vary from 32°F to 50°F (0-10 degrees Celsius). Optimum temperatures depend on the food being stored.
How long can fruits and vegetables last in the fridge?
It varies a lot depending on the condition, type, age, and your storage environment. I’ve provided general estimates on the cheat sheet.
Long term cool storage (not in a fridge) requires thoughtful planning and care. This is a good starter guide.
How to Download Free Printables
1. Click the ADD TO CART button.
If you also want some Empress of Dirt ebooks, you can get them here.
2. Click CHECKOUT in the cart.
3. Enter your name and email address.
4. Click DOWNLOAD button.
5. Download your files.
6. You will receive a followup email confirming your download links and a message from me.
7. Enjoy!
It’s 3 pages total. I kept the design simple so it wouldn’t use too much printer ink.
Hang it on your fridge or tape to the inside of a kitchen cupboard door and you’re all set.
I hope this helps you cut down on food waste.
~Melissa the Empress of Dirt ♛
Next
- Herb and Spice Storage Guide | When do they go bad?
- Fruits to Grow in Containers
- The Best Apples for Pies
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Connie H. says
November 4, 2016 at 7:14 pmThank you so much, Melissa!!!! This will definitely help my mother and me save us the discouraging task of throwing out our money with the rotting/wilted/etc veggies!
Melissa J. Will says
November 4, 2016 at 11:02 pmYou’re welcome, Connie. 🙂
Lazy Harp Seal says
December 11, 2015 at 11:40 pmI’ve been toying with different herb storage strategies.
Kenji at Serious Eats was able to keep his cilantro 50+ days in the fridge.
My best experience with basil was a a pint-size ziplock bag full of small basil sprigs (2-3 inches) I got from farmers’ market, which lasted 2+ weeks in the fridge, whereas I’ve had bundles of large 6-8 inch basil stems go wilty in 10 hours.
The storage lengths in your chart above seem waaaay too short. Especially the roots. Most seed catalogs give even their short-term keeper garlic, onions, etc. a good 4 months. I’ve got carrots in the crisper from 4-5 weeks ago and still doing fine.
Melissa J. Will says
December 13, 2015 at 1:27 pmYes, storage times totally depend on the freshness and type of food, conditions in the fridge, and storage method.
My aim with the chart was mainly to distinguish which items should go in the fridge and which ones should not.
It would probably take an entire book to share good techniques for actually keeping them in the fridge!
Thanks!
Marlene Stephenson says
November 24, 2015 at 10:46 amThank you this will certainly come in handy. I want to wish you a Happy Thanksgiving, Melissa, or do you celebrate it. oh will have a great day.
Melissa J. Will says
November 24, 2015 at 5:57 pmHi Marlene, Canadian Thanksgiving is in October. Happy celebrations to you!