Apples
Refrigerated apples last much longer than those left at room temperature. Apples emit ethylene, a naturally occurring gas that speeds ripening. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic bag. Conversely, if you want to speed up the ripening of bananas (or any other ethylene sensitive produce) you can place an apple in a bag with the bananas.
To maximize an apple’s flavor, let it come to room temperature before eating it.
Apricots
Apricots should be stored at room temperature until they are ripe. Once ripened should be stored in a plastic bag in the refrigerator. They are very perishable!
Bananas
Keep bananas at room temperature until ripened. Once ripened, bananas can be refrigerated for 3-5 days. Over ripe bananas can be put in freezer in a plastic bag and used for smoothies (still frozen) or banana bread (thawed).
Carrots
If your carrots arrive with greens, remove them and store in a plastic bag. The greens are edible. Refrigerate the unwashed carrots in a separate plastic bag.
Cauliflower
Cauliflower keeps best in a plastic bag stored refrigerator crisper.
Eggplant
Eggplant is easily damaged by severe cold, storing it in a plastic bag towards the door of the refrigerator seems to work well.
Garlic
Garlic stored under optimum conditions in a dark, cool, dry place with plenty of ventilation will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate it unless the garlic has been peeled or chopped.
Ginger
Place unpeeled ginger in a sealable plastic bag and store in crisper for up to two weeks. If you need to store fresh ginger long-term, it can be frozen in an airtight container.
Herbs
If you need to store fresh herbs, trim the stems then place them into a jar with about an inch of water in the bottom. If you need to refrigerate the herbs, place a plastic bag over the herbs/jar and then refrigerate.
However, basil can be stored in the refrigerator in a plastic bag for approximately one week; make sure the basil is relatively dry before placing in plastic bag. Basil can also be frozen for later use. Although it loses its bright green color, frozen basil still has great flavor and works well in sauces.
Lemons & Limes
Keep lemons and limes in the refrigerator.
Mangoes
Store mangoes at room temperature for even ripening. Ripe mangoes will keep for a couple days in the refrigerator. Haitian and Ataulfo mangoes will be soft and may have a wrinkly skin when they are ripe.
Onions (Red, Yellow, Vidalia, Scallions, Leeks)
Store onions in a cool, dry, well ventilated place. If the onions show signs of sprouting, cut away the sprouts and use them immediately. Avoid storing onions and potatoes together, as the gases they each give off will cause the other to spoil.
Store scallions and leeks in loosely closed plastic bags in the refrigerator.
Oranges
Oranges keep well in the refrigerator. Oranges can also be stored at room temperature, though they will not last as long. Oranges also yield more juice when stored at room temperature.
Peas
English peas, snow peas, and snap peas can be stored for a few days in the refrigerator in a plastic bag.
Pineapple
Pineapples ripen best at room temperature. Store them leaf side down, for even ripening. Once ripened pineapples can be stored in the refrigerator for a couple days.
Sprouts (Bean, Alfalfa, Radish, etc.)
Refrigerate your sprouts in a loose plastic bag perforated with a few holes so that water doesn’t condense. If your sprouts arrived in a plastic clam-shell container you can refrigerate them in the container. Try to use as soon quickly possible for the best flavor and texture.
Tomatoes (Cherry, Grape, Plum, Roma, Salad)
Keep tomatoes at room temperature until ripened. Once ripened, tomatoes will last for a few days. Try to avoid refrigerating tomatoes whenever possible, as it severely affects their flavor.
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