Baby spinach stored in container with paper towel

How to store:


Fruit, vegetables and herbs


Buy fruit that is in season – it will be full of flavour, more nutritious, less expensive and will last longer. Most fruit should be kept in the fridge once it is ripe, except bananas.Some fruit, like bananas, produce ethylene gas – a hormone that accelerates the ripening process. To help fruit stay fresher longer, separate ethylene-producing fruit from ethylene-sensitive fruit - see the Table below


Buy vegetables in season – they will be full of flavour, more nutritious, less expensive and will last longer. Vegetables stay fresher for longer if you store them in the fridge. Once cut or peeled, most vegetables are best kept in the fridge crisper. Avoid leaving cut or peeled vegetables at room temperature for more than two hours

Herbs and other leafy greens

The best way to store herbs is to keep them in a glass jar with water. Leave them on the kitchen bench and add water as needed. Store lettuce, cucumber and baby spinach in an air-tight container with a paper towel at the bottom to soak up moisture. Replace every now and then.

Ethylene sensitive fruits and vegetables

Ethylene producers Ethylene sensitive
apples asparagus
apricots broccoli
avocados brussell sprouts
ripening bananas cabbage
blueberries carrots
citrus fruit (not grapefruit),  cauliflower
figs cucumbers
grapes eggplant
green onion green beans
honeydew  kale
ripe kiwi fruit kiwi fruit
mangoes leafy greens
mushrooms lettuce
nectarines parsley
papayas peas
passion fruit peppers
peaches potato
pears romaine (cos) lettuce
peppers spinach
pineapple squash
plums sweet potato
prunes watercress
rockmelon yam

More Information

How to store different foods -

Meat, poultry & seafood.

Dairy and eggs

Pastas, cereals & flours