In our journey to increase the number of whole foods in our diets, many of us are eating more fresh fruit and vegetables as part of our diet. But it can be incredibly frustrating how quickly fresh fruit starts to spoil once you bring it home from the store. One day, your fruit bowl is filled with delicious healthy snacks, and the very next day, you’ve got a black banana, a wrinkled apple, and a moldy orange. If you’ve had enough of wasting your hard-earned cash on fruit that goes bad, we’ve got everything you need to know about how to store fruits so they last.
Understanding Fruit Storage Basics
When we buy fresh fruit from the store, we aim to eat it at its peak of ripeness when the flavors are fully developed. However, ripe fruit can deteriorate very quickly and, if not stored correctly, will become overripe or start to decompose.
The freshness of fruits is influenced by several key factors: temperature, humidity, and natural gases. Warm temperatures accelerate the process of fruit ripening and decay by increasing levels of enzyme activity, breaking down sugars and starches within the fruit. Warmth also stimulates ripe fruits to produce ethylene gas, leading to premature spoilage. Low humidity levels can cause fruit to shrivel, while high humidity increases the chances of mold and decay.
Adequate air circulation is key in fruit storage in order to maintain optimal conditions for freshness. Proper airflow helps regulate temperature and humidity levels, preventing the buildup of moisture that can lead to mold and decay. Air circulation also aids in dispersing ethylene gas, reducing its concentration around fruits and slowing down the ripening process.
So, what can we take from this? Well, it is clear to see that keeping fresh plastic-wrapped fruit in a warm room is pretty much the worst thing we could do, yet this is how store-bought fruit is often packaged! To keep fruit at its best, most types benefit from being unwrapped and stored in a ventilated container in a cool place.
General Tips for Storing Fruits
The isn’t one storage rule that works for all types of fruits, but here are some practical tips on the best way to store fruit:
- Temperature
Fruits that benefit from being stored in the refrigerator are those with high water content or prone to quick spoilage, such as berries, grapes, cherries, and sliced fruits. However, while warm temperatures cause most fruits to deteriorate quickly, this does not mean we should put them all in the refrigerator.
Many fruits, including apples, pears, stone fruits (peaches, plums, and nectarines), and melons, can also be stored at room temperature, allowing them to ripen naturally. It is important to note that bananas, pineapples, mangoes, avocados, and citrus fruits are sensitive to cold temperatures and can suffer from flavor and texture changes if stored in the fridge.
- Humidity and Moisture
Humidity is essential to prevent fruits from drying out, but excess moisture can lead to mold growth and spoilage. Fruits must be thoroughly dried before storing them, especially after washing. Check storage containers for any accumulated moisture and promptly remove any spoiled or rotting fruits to prevent the spread of decay. Remember to use well-ventilated containers to allow for some airflow while retaining moisture.
- Sunlight
A pretty bowl filled with fruit might look lovely on your kitchen windowsill, but this is the worst place to keep it! Direct sunlight can cause fruits to ripen prematurely and degrade in quality. When storing fruits, place them in a cool, shaded area away from direct sunlight.
Storing Specific Types of Fruits
Although the general guidance above will keep your fruit fresh for a few days, all fruits ripen at different rates and have individual requirements for longer-term storage. If you like to plan ahead and buy your groceries well in advance, you might want to store fruit for a week or more. Let’s take a look at how to store fruit for optimum freshness:
Berries: Keep Cool and Dry
Strawberries, blueberries, raspberries, and blackberries should be stored in the refrigerator in a breathable container lined with paper towels. Avoid washing berries until just before consumption to reduce the risk of mold.
Citrus Fruits: Room Temperature is Key
Citrus fruits like oranges, lemons, and limes should be at room temperature. Keep them in a cool, well-ventilated area away from direct sunlight to prevent mold.
- Apples and Pears: The Refrigerator is Your Friend
While apples and pears can be kept at room temperature, storing them in the refrigerator can help to keep them crisp and fresh. Keep them in the crisper drawer or a perforated plastic bag to regulate humidity and prevent them from absorbing odors from other foods.
Bananas: Why They Belong Alone
Bananas emit large amounts of ethylene gas which will cause other fruits to ripen rapidly. Store bananas away from other fruits – a banana hook or separate fruit bowl is ideal.
Stone Fruits: From Counter to Fridge
When you purchase stone fruits from the store, they are normally underripe and take a few days to become soft, sweet, and juicy. Keep peaches, plums, and apricots in a bowl at room temperature until they ripen, then store them in the refrigerator to extend their shelf life.
Grapes: How to Keep Them Crunchy
Grapes should be stored unwashed in a perforated plastic bag in the refrigerator. They are highly sensitive to moisture and ethylene gas and should be kept away from other fruits, particularly bananas.
What's Ethylene and Why It Matters
Ethylene is a natural plant hormone involved in the ripening and aging process of fruits and vegetables. This gas is produced by fruits as they ripen and can accelerate the ripening of other fruits. Mixing ethylene-producing fruits with ethylene-sensitive ones leads to premature ripening, softening, and decay of the sensitive fruits.
Fruits that produce higher levels of ethylene as they ripen include:
- Bananas
- Tomatoes
- Avocados
- Apples
- Peaches
- Pears
- Mangoes
- Melons (especially cantaloupes)
- Papayas
Fruits that are sensitive to ethylene and prone to premature ripening and decay include:
- Berries (strawberries, blueberries, raspberries)
- Citrus fruits (oranges, lemons, limes, grapefruits)
- Grapes
- Pineapples
- Kiwis
- Watermelons
- Stone fruits (peaches, plums, nectarines)
- Cherries
- Pomegranates
- Persimmons
Separating ethylene producers from sensitive fruits helps to prolong the freshness and shelf life of your fruits and vegetables.
Checking and Rotating Fruits
To reduce food waste, it is a good idea to get into a routine of regularly inspecting fresh fruit for signs of spoilage. Fruits that are bruised, discolored, or have soft spots should be removed, as well as any with a sour or musty smell. Discard any fruits that feel mushy or overly soft, as they may be past their prime.
It is a good idea to implement a ‘first in, first out’ food storage system for fresh fruits. Keep fruits organized in transparent containers or baskets, and place newer fruits behind older ones to encourage rotation. If you like to keep a bowl of fruit in your kitchen or dining room, pop just a few of each fruit in at a time and keep the remainder in the refrigerator or cool pantry.
Start Storing Fruits the Right Way
To ensure your fruits remain delicious for as long as possible, remember to keep fruits cool but not too cold, maintain appropriate humidity levels, and store ethylene-producing fruits separately from ethylene-sensitive ones. Ventilated containers are ideal for most types of fruit, helping to maintain the perfect humidity levels and also protect fruits from damage and bruising.
Whether you're storing fruits in the refrigerator, on the countertop, or in a cool, dry place, taking just a few small steps to organize and rotate your fruits can make a big difference in extending their shelf life and reducing food waste. This allows you not only to savor their delicious flavors but also to minimize food waste – a win-win for all of us on a quest for a more sustainable way of life!