Here are some tips on storing fruits and veg- etables safely in the refrigerator: Do not wash whole fruits and vegetables before storing them. Be sure to store all fruits and vegetables in the crisper or produce drawer. Do not over- load the crisper.
Don't store root crops next to fruits and leafy veggies because they may cause off-flavors (but is OK if they are all in separate bags). And never put wet fruit into the refrigerator as it will mold.
Most fresh fruit and vegetables have a natural protective coating so it's a good idea to wash them under water just before you are ready to eat or cook them. If you wash them ahead of time, it will speed up how fast they spoil. Leafy greens can be washed and stored a few days before you use them.
Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. The safest produce to eat is cooked; the next safest is washed. Wash fruits and vegetables under running water—even if you do not plan to eat the peel.
Throw out any fruit or vegetables that are spoiled or that are left out at room temperature for more than two hours after they have been peeled or cut.
I store those in the fruit/veggie drawer of my fridge or in a bowl on the kitchen counter. If you find that your berries aren't getting completely dry or condensation is forming on the inside of your container, you can fold up a paper towel and put it at the top of your container.
Avocado, apples, bananas, citrus fruits, berries, peaches, apricots, and nectarines should be stored out of the fridge. Refrigerating these fruits will result in loss of flavors and textures. However, you can refrigerate these fruits for 30 minutes prior to eating if you want a crisp bite.
If you're going to store veggies or fruit in the fridge, save the washing for just before you're going to use them. The reason is that the added humidity from washing may make produce rot more quickly. If you absolutely must wash vegetables or fruit first, let them dry well before putting them in the fridge.
Wait to wash fresh fruit until you are ready to use it. Fruit has a natural preservative (that dusty look that you'll see most noticeably on grapes. Rinsing and then refrigerating can spur mold growth or other bacteria to grow on the fruit. Fresh peaches that are picked ripe will last in the fridge for about 3-5 days.
"You want to make sure that you wash them well before you cut into them. Because, if they are not washed, you'll be introducing the bacteria that are on the outside of them into the fruit or vegetable." If your produce is packaged, carefully read the label to see if it needs a rinse.
Rinse with vinegar solution: Soak strawberries in a vinegar solution (one-part white vinegar and three parts water) for a few minutes. Then drain them, pat them dry, and place them on a clean paper towel in a glass container. Loosely place the lid on and store in the refrigerator.
How To Dry Fruit And Vegetables. Now that your produce is clean, Sexton recommends drying with a clean paper towel or designated cloth. "This will help remove any further bacteria," she says. "You can pat your produce dry or lay the items out flat on the towel." Once it's dry, you can eat or prepare like usual.
After they've been cleaned and dried, you'll want to store them in an air-tight container lined with paper towels. This will help soak up any additional moisture. If washed and stored properly, strawberries should last about two weeks in the refrigerator.
On the other hand, if you choose to wash your produce, some have the tendency to mold or rot more quickly. To prevent this, you should thoroughly dry your produce with a clean paper towel to prevent molding and rot.
Many fruits and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture.
Storing Ripe Peaches
Ripe peaches are best when eaten right away, but if you have more than you can eat in a single sitting, stash them in the refrigerator for up to a couple days. The cool temperature slows down ripening and prevents the peaches from quickly spoiling.
Once ripe, the ideal way to keep peaches fresh is in a bag with large holes or, if they aren't being kept in the refrigerator, in an open bag away from other fruits.
Oddly enough, if the fruit is chilled all the way down to 36 degrees, that doesn't happen, but it's the rare refrigerator that can reliably hold that temperature. So if you buy peaches, plums or nectarines that are still a little firm, just leave them at room temperature for a day or two. They'll soften right up.
Storing fruit in the fridge
Most fresh fruit, including apples, berries and grapes, will last longer if kept in their original packaging and stored in the crisper of your fridge. Berries can last in the fridge for about a week. It's a good idea to eat as soon as possible so they don't spoil.
Vegetables. Whether you are cooking a vegetable on its own or to be mixed with other ingredients (e.g., a stir-fry or soup), you can prep it in advance. By "prep," I mean wash, dry, peel (if appropriate), and cut up.
Potatoes, taro, sweet potatoes, and yuca (cassava, manioc) should not be refrigerated. Keep these starchy tubers in a cool, dark, airy space, loosely stacked in a bowl or bins, but not in plastic bags (or moisture will accumulate and will encourage mold and deterioration).
Even if the bananas, potatoes, or onions you bought came in a perforated plastic bag, they'll last longer if you take them out and let them breathe. Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids.
The Short Answer: Don't Refrigerate Tomatoes
The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.