10 Tips to Store Fruits and Vegetables in the Fridge to Stay Fresh, Save Money, and Go Green

How to Store Fresh Fruits and Vegetables with These Smart Storage Tips

Knowing how to store fruits and vegetables in your fridge properly is key to saving money, reducing food waste, and supporting a sustainable lifestyle. These ten practical tips help keep your produce fresher, longer—while maintaining nutrition and flavor.

1. Avoid Washing Before Storing

Washing adds moisture that accelerates spoilage. Wash produce only before use. If you must wash it first, ensure it’s completely dry before refrigerating.

2. Store Whole, Not Chopped

Cut produce decays faster. Keep fruits and vegetables whole, and trim only unnecessary roots or stems. If chopped, store in an airtight container and consume soon.

3. Separate by Type

Leafy greens and herbs should not be stored next to high-moisture produce like tomatoes or cucumbers. Separate different types to avoid quicker spoilage.

4. Use Paper, Not Plastic

Plastic traps moisture. Use breathable paper or mesh bags. Mushrooms store best in paper bags, which absorb excess moisture.

5. Label with Dates

Mark items with “use by” dates. This helps track freshness and reduces waste by encouraging timely use.

6. Set the Right Temperature

Keep your fridge between 1°C and 4°C (34°F to 39°F). Too cold and items may freeze; too warm encourages bacterial growth.

7. Maintain Stable Humidity

High humidity can cause spoilage. Use your fridge’s humidity control settings to optimize conditions for fruits and vegetables.

8. Check Regularly

Inspect your produce frequently. One spoiled item can affect others nearby. Discard anything rotting immediately.

9. Store Dry Veggies in Containers

Dense vegetables like carrots, broccoli, and cabbage should be dried and kept in airtight containers to retain freshness and avoid contamination.

10. Keep the Fridge Clean

A clean fridge prevents bad odors and contamination. Old food can cause nearby items to spoil faster.

How to Store: Produce You Shouldn’t Refrigerate

Not all produce needs refrigeration. Some are better off stored at room temperature:

• Tomatoes: Store at room temperature until ripe.
• Potatoes: Cool, dark place—avoid refrigeration.
• Avocados: Room temperature until ripe.
• Onions: Keep dry and in a dark space.
• Peaches, Bananas: Store at room temperature.

Refrigeration can ruin the texture and flavor of some produce, especially tomatoes and potatoes.

How to Store: Estimated Shelf Life in the Fridge

Vegetables

• Green beans: 5 days
• Broccoli: 5 days
• Cabbage: 1 week
• Carrots: 4 weeks
• Cauliflower: 1 week
• Celery: 2 weeks
• Corn: 2 days
• Cucumbers: 1 week
• Green onions: 10 days
• Lettuce: 1 week
• Mushrooms: 7 days
• Bell peppers: 2 weeks
• Spinach: 5 days

Fruits

• Apples: 3–4 weeks
• Blueberries: 1–2 weeks
• Grapes: 5–7 days
• Pineapple: 3–5 days
• Watermelon: 2 weeks
• Mango: 5–7 days

Sliced fruit typically lasts up to 5 days. Apples may brown but are still safe to eat.

Support a Sustainable Kitchen

Roughly 1.3 billion tons of food is wasted each year globally. By improving how we store fruits and vegetables, we contribute to cutting food waste and protecting the planet. Your fridge isn’t just a cooler—it’s your first line of defense against food waste.