Eating more fruits and vegetables is essential for a healthy lifestyle, but many of us have experienced the disappointment of tossing moldy berries, limp lettuce, or overripe bananas into the trash. If you're buying more produce with good intentions — but find you're throwing away more than you eat — you're far from alone.
According to the Natural Resources Defense Council, the average American family of four throws away about 25% of the food and beverages they purchase, amounting to $1,365 to $2,275 per year. That’s a lot of money — and nutrition — going straight into the garbage.
Luckily, much of this waste can be avoided with a little know-how. Storing fruits and vegetables properly can extend their shelf life significantly, saving you time, money, and frustration. Here's how to do it right.
Countertop Storage Tips
Not all produce belongs in the fridge. Some fruits and veggies keep better — and ripen more evenly — at room temperature.
Here’s how to keep them fresh:
Keep out of direct sunlight to prevent premature ripening.
Use open bowls or perforated plastic bags to allow airflow and avoid moisture buildup.
Don’t overcrowd: Give produce a little breathing room to prevent bruising and mold.
Store separately from ethylene-sensitive items (see chart below).
Ideal Countertop Items:
Bananas
Tomatoes
Avocados (until ripe)
Onions (away from potatoes)
Garlic
Potatoes (in a cool, dark spot)
Citrus fruits (can go either way, but last longer in the fridge once fully ripe)
Refrigerator Storage Tips
For produce that belongs in the fridge, storage technique can make or break freshness.
Key Guidelines:
Use perforated plastic bags in the crisper drawers to allow some airflow while maintaining moisture.
Keep fruits and vegetables in separate drawers. Ethylene gas released by some fruits can spoil sensitive vegetables faster.
Store herbs and asparagus upright in a glass of water, like cut flowers. Cover loosely with a plastic bag to lock in humidity.
Do not wash before storing. Excess moisture can lead to rot. Wash just before use.
Ideal Refrigerator Items:
Leafy greens
Berries
Grapes
Apples (extend freshness by refrigeration)
Carrots
Brccoli
Cauliflower
Cucumbers
Zucchini
Bell peppers
Fresh herbs (cilantro, parsley, basil — basil may prefer room temperature if it's very sensitive to cold)
Ethylene: The Invisible Ripening Agent
Most fruits and vegetables release ethylene gas after they’re picked. This odorless, tasteless, natural gas accelerates ripening — which can be helpful or harmful depending on how it's managed.
Ethylene Producers (store separately from sensitive foods):
Apples
Bananas
Avocados
Tomatoes
Peaches
Pears
Plums
Cantaloupe
Ethylene-Sensitive Foods:
Broccoli
Lettuce
Spinach
Carrots
Cucumbers
Green beans
Watermelon
Use this to your advantage: Want to ripen an avocado faster? Put it in a paper bag with a ripe banana or apple. Want your spinach to last longer? Store it far away from ethylene-producing fruits.
What to Store Where: A Quick-Reference Chart
Pro Tips to Reduce Produce Waste
Plan your meals around the produce that spoils quickest — use leafy greens and berries early in the week.
Check your fridge daily to rotate items and spot anything that's about to go bad.
Freeze leftovers: Chop and freeze unused fruits and veggies for smoothies, soups, or sauces.
Compost scraps instead of sending them to the landfill.
Final Thoughts
Food is expensive, and wasting it is both a financial and environmental issue. With a little effort and the right storage strategies, you can keep your fruits and vegetables fresh longer, reduce food waste, and make the most of your grocery budget.
Print out or save this guide in your kitchen as a reminder each time you unpack groceries. Your wallet — and your body — will thank you.
