Best fresh storing tips
Save money, time and waste…
Discover how to get the most out of your fresh fruit and vegetables by knowing how and where to store them to maximize their taste and lifespan.
After your fresh market shop, leave the fruit and vegetables you are going to refrigerate unwashed and in their original packaging or wrapped loosely in a plastic bag. Exceptions, such as mushrooms and herbs, are noted below.
Leafy greens like lettuce and spinach that look sandy or dirty should be rinsed and dried well, then wrap them in a paper towel before placing them in a plastic bag or container. Fruits and vegetables stored at room temperature should be removed from any packaging and left loose.
Apples
Fridge: 10 days – 2 weeks
Benchtop: Up to 1 week
Top tip: Store apples away from other fruits as they are ethylene gas producers which can cause other fruits to ripen and rot faster.
Avocado
Fridge: 3 days if ripe.
Benchtop: Unripened avocados will last on the counter for a week until ripe.
Top tip: To ripen faster place avocados in a paper bag as it traps ethylene gas, which is released by the produce and acts as a maturing agent. Want to speed the process up even more? Put an apple in the bag, too.
Asparagus
Fridge: 5 days
Top tip: Wrap the asparagus in a damp tea towel, pop it in a plastic bag and store it in the crisper compartment of your fridge.
Bananas
Benchtop: 5 days.
Top tip: You can freeze ripe bananas for future baking, the skins will blacken, but the flesh will be fine.
Bok Choy
Fridge: 3 days
Top tip: Store in plastic bag in the fridge and don’t wash the bok choy until ready to use.
Broccoli
Fridge: 1 week
Top tip: Store in a plastic bag in the fridge and don’t wash the broccoli until ready to use.
Brussel Sprouts
Fridge: 1 week
Top tip: Place sprouts in a bowl or unlidded storage container in the fridge. The outer leaves will shrivel and wilt in the open air, but the inner part of the sprout will remain protected, remove those outer leaves before cooking.
Cabbage
Fridge: 2 weeks
Top tip: Store in a plastic bag in the fridge and don’t wash the cabbage until ready to use.
Carrots
Fridge: 2 weeks
Top tip: Cut off the carrot greens then store them in a covered container filled with water. This will keep them fresh and crunchy or a long time.
Cauliflower
Fridge: 7 – 10 days
Top tip: Store in a paper or plastic bag, stem down and unwashed in the fridge.
Celery
Fridge: 2 weeks
Top tip: Wrap tightly in aluminum foil unwashed and store in the crisper in your fridge.
Corn
Fridge: 1-2 days
Top tip: Best eaten fresh on the first day, otherwise store unshucked in the fridge uncovered.
Cucumber
Fridge: 5 days
Top tip: Wrap cucumber in a paper towel unwashed and then place in a plastic bag in the crisper of the fridge.
Eggplant
Fridge: 5 days
Top tip: Wrap eggplant in a paper towel unwashed and then place in a plastic bag in the crisper of the fridge.
Garlic
Pantry: 2 months
Top tip: Make sure air can circulate around it.
Ginger
Fridge: 3 weeks
Top tip: Ginger can be frozen for up to 6 months. It’s not necessary to thaw it before grating.
Grapefruit
Benchtop: 1 week
Fridge: 3 weeks
Grapes
Fridge: 3 days
Top tip: If stored in a bowl or ventilated plastic bag you can extend freshness for a few more days.
Green beans
Fridge: 1 week
Top tip: Store in a plastic bag in the fridge and don’t wash the beans until ready to use.
Herbs, leafy (basil, cilantro, chives, tarragon, parsley, mint)
Fridge: 3 – 5 days
Top tip: Wrap the bunch in a damp paper towel before bagging.
Herbs, woody (rosemary and thyme)
Fridge: 2 weeks
Top tip: Wrap in a damp paper towel and place in a plastic bag in the fridge.
Kale
Fridge: 3 days
Top tip: Store in plastic bag in the fridge and don’t wash the kale until ready to use.
Leeks
Fridge: 1 week
Top tip: Cut off and discard the dark green tops and keep the roots intact.
Lemons
Fridge: 3 weeks
Benchtop: 1 week
Lettuce
Fridge: 5 days (iceberg can last for 2 weeks)
Top tip: Place unwashed in a plastic bag in the crisper of the fridge.
Limes
Fridge: 3 weeks
Benchtop: 1 week
Mushrooms
Fridge: 1 week
Top tip: Always store mushrooms in a paper bag.
Onions
Pantry: 2 months (make sure air can circulate around them)
Fridge: 4 days (peeled and cut)
Oranges
Benchtop: 3 days
Fridge: 2 weeks
Pears
Fridge: 5 days
Top tip: To ripen, keep at room temperature in a paper bag until soft.
Potatoes (new and standard)
Pantry: 5 days
Top tip: Keep in the dark. Make sure air can circulate around them.
Potatoes (red, Desire, Yukon gold, and others)
Pantry: 3 weeks
Top tip: Keep in the dark. Make sure air can circulate around them.
Radishes
Fridge: Best up to 3 days; 2 weeks are possible
Top tip: Remove the leaves to prolong freshness.
Snow peas
Fridge: 4 days
Top tip: Store unwashed in a plastic bag in the crisper of the fridge.
Spinach (bunch)
Fridge: 3 days
Top tip: Store unwashed in a plastic bag in the fridge.
Strawberries
Fridge: 3 days
Top tip: Remove strawberries from their original container and place them in a large, open Tupperware container. Line the container with paper towels to absorb any excess moisture from the strawberries, making sure not to overcrowd the container so the strawberries comfortably fit.
Sweet potatoes
Pantry: 2 weeks
Top tip: If you store them in a paper bag it can extend their freshness even more.
Tomatoes
Benchtop: 3 days
Top tip: To ripen, keep at room temperature in a paper bag.
Zucchini
Fridge: 5 days
Top tip: Store unwashed in a plastic bag in the fridge.
Now that you know how to best store fruits and vegetables, you can get shopping at Dandenong Market!
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