Storage Tips


Apples keep longer when refrigerated in crisper drawer. Keep away from other produce as apples produce ethylene, a ripening agent. Raw apples are great as a snack or sliced thinly added to green salads. Some varieties of apples hold up better for baking than others.


Avocados ripen quicker on counter. Once ripened, it’s best to store them in fridge. With most avocados, you can tell they are ripe enough to eat if they have a slight give with a gentle squeeze. Mash avocado, add lemon juice, salt pepper to make a simple guacamole.


Bananas ripen best on counter. The fridge will greatly slow down ripening process will turn skins brown. Bananas freeze well. It’s best to peel them before freezing. Frozen bananas are convenient for smoothies. Once thawed they can also be used for baking.


The best way to store citrus is in refrigerator. Wash before using. You’ll find citrus to be juicier sweeter if you return it to room temperature right before serving. Citrus juices, slices zest are great additions to salad dressings, marinades, desserts beverages. Leftover juice can easily be frozen in ice cube trays.


Fresh figs store best in a breathable container in an area in fridge with good airflow. They’re best served at room temp are ready to eat when they feel mushy-but-firm, like a ripe avocado. They are perfect plain, with yogurt or drizzled with honey. They have a short shelf life, so eat them right away!


Store unwashed in crisper drawer of fridge. Keep away from strong-smelling items like onion or garlic, as they can absorb aromas. Rinse just before using. Grapes make a great grab-and-go snack. Add to fruit salads, green salads or cheese trays. Try them frozen or roasted!


Ripen kiwis on counter. Once kiwi has a little “give” when pinched, it is ripe should be kept in fridge. The kiwi’s fuzzy peel is edible, but some prefer to remove peel before eating. Enjoy kiwi in salads, mixed in yogurt, or as a fruit tart topping.


Ripen mangoes on counter, then store in fridge. Give it a slight squeeze, when ripe, it should yield under gentle pressure – similar to an avocado. Carefully remove fruit from large flat seed that runs down center by carving lenghtwise down each side. Enjoy in smoothies, salads, salsas or desserts.


Let melon ripen on counter in a cool, dry place. Once ripe, or after it’s been cut, store in an airtight container fridge. Wash thoroughly before cutting. Cut into wedges serve with a sprinkle of salt (note: rinds are not edible). Add to fruit salad or make melon soup.


Leave pears on counter to ripen. Ripe pears should be stored in fridge until ready to eat. To test for ripeness, give it a slight squeeze it should yield under gentle pressure. Pears are tasty plain, but can also make for an elegant dessert when poached or baked into a fruit tart.


Two distinct varieties of persimmons are Fuyu Hachiya. Fuyus can be eaten raw. They are great added to your favorite salad. Hachiyas must be soft pudding-like, are best cooked. Add to stews, pies or jams. Store both varieties at room temperature as refrigerating will result in chill damage quickly.


Pomegranates keep well at room temp. The arils (seeds) should be refrigerated in an airtight reusable storage container. One medium pomegranate should yield 1/2 to 3/4 cup of arils or 1/2 cup juice. Juice will stain, so protect your skin clothing. Pomegranate pairs well with tart apples, sharp cheeses, mint basil.

Stone Fruits

Nectarines, Apricots, Peaches, Plums, Pluots: Ripen stone fruits on counter. On warm days, they will ripen very quickly, so keep an eye on them. A sweet flowery smell means they are ripe should be eaten or stored in crisper in fridge. Wash right before eating. Enjoy served with yogurt or baked in pies.

Berries Cherries

Fresh berries are highly perishable should be handled with care. They are best eaten right away. Store them uncovered in coldest part of fridge. Do not wash them until ready to use. Berries are great cooked in pies muffins, or added to smoothies or fruit salads.


Tomatoes ripen off of vine, so keep an eye on them. Store stem-side down on counter, never in fridge, as they will turn mealy. Heirloom cherry tomatoes come in a variety of shapes, colors, textures flavors. Salt enhances sweetness acidity. Slice serve with a drizzle of olive oil vinegar.


Store tomatillos with their husks still on in a paper bag in fridge. Before use, remove husks rinse off sticky residue. Tomatillos can be eaten raw in salads, but are more commonly cooked to mellow their flavor bring out their sweetness. They can be roasted or grilled, then puréed to make Salsa Verde.