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Produce Storage Tips

Here are some storage tips to help you get the most out of your produce:
 

  • APPLES - Refrigerate or store in cool area. (4-6 weeks)
  • APRICOTS - Ripen at room temperature, then refrigerate. (1-2 days)
  • ARTICHOKES - Refrigerate. (2-3 days)
  • ASPARAGUS - Refrigerate, unwashed, covered. (1-3 days)
  • AVOCADOS - To ripen, place the fruit in a plain brown-paper bag and store at room temperature until ready to eat. To store cut avocado, sprinkle it with lemon or lime juice or white vinegar, lay plastic wrap directly on the avocado, and refrigerate.
  • BANANAS - Ripen at room temperature. (2-3 days)
  • BEETS - Cut off tops 2 inches above crown. Refrigerate, covered. (3-4 days)
  • BERRIES - Refrigerate, uncovered. Wash just before serving. (2-3 days)
  • BROCCOLI - Refrigerate in closed bag. (4-5 days)
  • BRUSSELS SPROUTS - Remove wilted leaves then store covered. (3-5days)
  • CABBAGE - Refrigerate in closed bag. (1-2 weeks)
  • CARROTS - Remove tops, wash. Refrigerate in closed bag. (1-2 weeks)
  • CAULIFLOWER - Refrigerate in closed bag. (2-5days)
  • CELERY - Wash, refrigerate in closed bag. (1-2 weeks)
  • EGGPLANT - Refrigerate in closed bag. (3-4 days)
  • GARLIC - Store at room temperature. (1-2 months)
  • GRAPES - Refrigerate in perforated bag. (1-2 weeks)
  • KALE - Wash then refrigerate in closed bag lined with paper towel. (3-4 days)
  • KIWIFRUIT - Ripen in warm, humid place. Refrigerate. (1-2 weeks)
  • LEEKS - Refrigerate covered. (5-7 days)
  • LEMONS - If washed and dried and sealed in a ziplock bag will last for weeks with no change in taste or look.
  • LETTUCE - Wash, drain, and refrigerate in closed bag lined with paper towel. (3-4 days)
  • LIMES - If washed, dried, and sealed in a ziplock bag, will last for weeks with no change in taste or look.
  • ONIONS - Keep dry. Refrigerate or store in pantry. (1-2 months)
  • ORANGES - Room temperature (3-4 days) or refrigerate. (2-3 weeks)
  • PEARS - Ripen at room temperature, then refrigerate, unwashed. (1-2 weeks)
  • PEAS - Refrigerate unshelled. (1-2 days)
  • PEPPER - Refrigerate or store in cool, moist area. (1-2 weeks)
  • POTATO - Keep cool, dry, and dark. (2 weeks)
  • RADISH - Refrigerate. (5-7 days)
  • SPINACH - Refrigerate covered. (3-4 days)
  • SQUASH - Store cool and dry in pantry for 3-4 weeks. If cut, refrigerate covered.  
  • SWEET POTATO - Keep cool, dry and dark. (2 weeks)
  • TANGELO - Room temperature (3-4 days) or refrigerate. (2-3 weeks)
  • TANGERINES - Room temperature (3-4 days) or refrigerate. (2-3 weeks)
  • TOMATOES - Store at room temperature (stem end down) until ripe. Then refrigerate. (1 week)
  • ZUCCHINI -  Refrigerate. (4-7 days)

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