This time of year, no one walks in from the garden without a handful (or bucketful) of fresh fruits and vegetables. Usually, they end up next to the kitchen sink.
|Stockton Red Onions|
For those just-picked fruits and vegetables to last the longest, where should you put them? On the counter? The refrigerator? Both?
The University of California Agriculture and Natural Resources publishes the pamphlet, "From the Farm to Your Table: A Consumer's Guide to Fresh Fruits and Vegetables".
It includes this information on proper storage of fresh fruits and vegetables at home, either from the garden or the grocery store:
Store on Counter at Room Temperature: apples (for less than 7 days), bananas, grapefruit, lemons, limes, mandarins, mangoes, melons, oranges, papayas, persimmons, pineapple, plantain, pomegranates, watermelons, basil (in water), cucumbers (refrigerator is OK for 1 to 3 days), dry onions (well ventilated), eggplant (refrigerator OK for 1 to 3 days), garlic (well ventilated), ginger, jicama, peppers (refrigerator OK for 1 to 3 days), potatoes (well ventilated), pumpkins, sweet potatoes, tomatoes, winter squash.
Ripen on Counter, Then Store in Refrigerator - avocadoes, kiwifruit, nectarines, peaches, pears, plums, plumcots (and I would imagine pluots would be in this category).
Store in Refrigerator - apples, apricots, Asian pears, blackberries, blueberries, cherries, cut fruits, figs, grapes, raspberries, strawberries, artichokes, asparagus, green beans, beets, Belgian endive, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cut vegetables, green onions, herbs (not basil), leafy greens, leeks, lettuce, mushrooms, peas, radishes, spinach, sprouts, summer squashes, and sweet corn.
|California Early Garlic|