Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Best fresh storing tips

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 its 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 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 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 in a plastic bag and store 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 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 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 aluminium foil unwashed and store in the crisper in your fridge.

 

Corn

Fridge: 1-2 days

Top tip: Best eaten fresh on 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 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 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 plastic bag in 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 plastic bag in fridge.

More News

The heart of Dandenong

Dandenong Market location map

    Dandenong Market

    Clow Street & Cleeland Street
    Dandenong, VIC 3175

    Opening Hours

    Wednesday CLOSED

    Thursday CLOSED

    Friday 7am - 4pm
    (The Bazaar is open 8am – 4pm)

    Saturday 7am - 4pm
    (The Bazaar is open 8am – 4pm)

    Sunday 9am - 4pm

    Monday CLOSED

    Tuesday 7am - 4pm
    (The Bazaar is open 8am – 4pm)

    Stall Number
    ()

    Contact