How to Store Fresh Produce So It Lasts

Produce from a farmers market is often picked at peak ripeness, which means it tastes better but can spoil faster than grocery store food bred to travel. A little care goes a long way. Here is how to store the most common market finds.

Keep these on the counter

Tomatoes, peaches, plums, melons, and bananas keep their flavor and texture best at room temperature. Refrigerating a ripe tomato turns it mealy. Let stone fruit finish ripening on the counter, then eat it or refrigerate for a day or two at most.

Refrigerate these

Berries, leafy greens, broccoli, carrots, beets, and most other vegetables belong in the fridge. Keep berries dry and do not wash them until you are ready to eat, since moisture speeds up mold.

Store these in a cool, dark spot

Potatoes, onions, garlic, winter squash, and sweet potatoes last for weeks in a cool, dark, dry place. Keep onions and potatoes apart, since they cause each other to spoil faster.

Greens love a damp towel

Wrap leafy greens and herbs like a bouquet: trim the stems, stand them in a jar with a little water, or wrap them loosely in a damp towel in the fridge. They will stay crisp for days longer.

Buy what is in season

The freshest produce is what is in season right now. See what's in season this month, then find a farmers market near you to buy it at its peak.