Fresh Produce Storage

Fresh Produce Storage

It’s peak summer produce season and after a fruitful trip to the farmer’s market you will want to make sure your bounty stays fresh for as long as possible. There may be nothing worse than going to grab a piece of fruit a few days later and it’s already rotting! We know it can be tricky to store your fruits and veggies, especially with all those fancy containers and tools on the market but here are just a few simple ways to prevent rotting.


Even in cold climates germs can thrive. With both raw and cooked foods stored together you will want to make sure your refrigerator is clean. We recommend emptying out your refrigerator and wiping it down with warm soapy water every few months. You will want to avoid storing sensitive produce in the door where temperatures can fluctuate. Doors are better suited for hearty foods like condiments. Stemmed greens like asparagus and herbs can be washed immediately and tend to keep longer in a jar or glass of water, like a bouquet of flowers. Leafy greens do better in bags with holes to allow for good airflow.

Room temperature

Heartier fruits and vegetables do just fine at room temperature. Potatoes and onions can be stored for extended periods of time in a cool dry place. Bananas should also be stored at room temperature but separate from other produce since they give off high levels of ethylene that causes other fruits to ripen faster.


There are some fruits and veggies that can ripen at room temperature and then be transferred to the refrigerator. Citrus and stone fruits, avocados and tomatoes can all be stored in a cool dry place after purchasing. Then once they hit their peak ripeness you can move them to the fridge to increase their lifespan.

Other tips

Arm & Hammer Fruit & Vegetable Washis a great way to get your produce clean. It is made with pure and simple ingredients, eliminates over 90% of pesticide residue and cleans 4X better than washing with water alone.* Also make sure to keep an eye on your fruits and veggies and remove any rotten produce so it won’t spread to the rest of the batch.



*Commonly-used pesticide thiabendazole when used as directed