Apples:
Keep in the refrigerator, loosely stored so they can breath for staying crispy. Can keep for 1 month.
Avocados:
A firm green
avocado will ripen in a paper bag with bananas or apples, or both, or in a fruit basket at room
temperature within a few days, the
skin will turn darker and softer. Don't cut it until it is dark and soft.
Store once soft avocados in the fridge in a bag with
pit intact, the pit will help keep the avocado from discoloring.
Apricots-Peaches-Pears-Nectarines & Melons-Mangos:
Should be ripened
before refrigeration. Once ripe put in plastic bag & refrigerate. Use all within 3-5 days, except
melons use right away
after ripening.
Berries-Cherries:
Are best kept covered in the refrigerator. Avoid washing before use as too much moisture
will rapidly spoil them.
Bananas:
Store at room temperature, will ripen in time. Use before brown spots appear.
Lettuce:
Wash &
break apart leaves drain off water, place leaves in an airtight plastic container, refrigerate until used, use
within 7 days. (optional:separate
each leaves with slightly wet paper towel then store)
Brocolli - Summer Squash & Brussel Sprouts:
Store in the plastic bag
in the crisper. Used within 4 -7 days.
Citrus :
Keep at room temperature between 60-70 degrees use within 2 weeks. Do not store
in plastic bags.
Eggplants-Potatoes-Onions-Winter Squash-Sweet Potatoes-Rutabagas:
They are best kept in moderately cool dry dark place
no lower than 50 degrees.
Grapes:
Store in refrigerator with ventilation. Great frozen for popsicle like treats.
Tomatoes:
Keep uncovered
at room temperature refrigerate when very ripe use right away.
All other fresh vegetables belong in the refrigerator.
