The Right Way to Store Every Fruit and Vegetable

Apples produce ethylene gas, so they should be stored away from other produce — on the counter for up to a week, or in the fridge for longer.

Avocados should ripen on the counter, then move to the refrigerator.

Bananas ripen best left on the counter or a banana hanger, out of the fridge while still green.

Berries like blueberries, blackberries, strawberries, and raspberries are delicate and shouldn't be washed until ready to eat; keep them refrigerated in dry, covered containers.

Cherries and grapes keep best refrigerated, unwashed, in their original packaging until ready to eat.

Citrus fruit like clementines, grapefruit, lemons, limes, and oranges last longer in the crisper drawer or a mesh bag in the fridge.

Melons: cantaloupe and honeydew can sit loose in the fridge even uncut, while whole watermelon keeps in a dark, dry place away from other produce — cut melon should always be refrigerated.

Stone fruit like nectarines, peaches, and plums ripen in a paper bag on the counter, then move to the fridge for a few more days once ripe.

Tomatoes should always stay at room temperature, loose in a bowl away from sun or heat — the fridge makes them rot faster.

Broccoli and cauliflower keep best in separate refrigerator drawers, away from other produce.

Celery, corn (in their husks), and green beans all keep well refrigerated.

Cucumbers, eggplant, and peppers are best at room temperature, though they can handle 1 to 3 days in the fridge if used soon after.

Leafy greens like lettuce, collards, chard, kale, and spinach belong in the refrigerator.

Garlic and onions keep best in a cool, dark, dry space, separate from other foods because of their strong odor.

Mushrooms should stay unwashed in the fridge, since moisture makes them slimy.

Root vegetables like carrots, beets, and radishes keep in the fridge, while potatoes, sweet potatoes, and winter squash are better off in a cool, dark, dry pantry or cellar.