Storing Michigan Fresh Produce

Storing Michigan Fresh Produce

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August 9, 2023 - Michigan State University Extension

Storing Location	Fruit	Vegetables
Store in refrigerator	Apples (3 weeks) Apricots Blackberries Cherries Cranberries Grapes Pears Raspberries Strawberries All sliced and cut fruit	Artichokes Asparagus Beets Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Greens Green onions/scallions Green/wax beans Herbs (not basil) Kale Leafy vegetables Leeks Lettuce Lima beans Mushrooms Peas Radishes Rhubarb Spinach Sprouts Summer squash Sweet corn All sliced and cooked vegetables
Ripen on the counter first, then store in the refrigerator	Nectarines Peaches Pears Plums
Store only at room temperature	Apples (4-6 weeks) Watermelon Honeydew melon Cantaloupe	Basil (in water) Cucumbers† Eggplant† Garlic* Kohlrabi Onions (yellow, red, white) Parsnips Peppers† Potatoes* Pumpkins Rutabaga Sweet potatoes* Tomatoes Turnips Winter squash

*Store garlic, onions, potatoes and sweet potatoes in a well-ventilated area in the pantry. Protect potatoes from light to avoid greening.

†Cucumbers, eggplant and peppers have a short storage life and should be used within 1-3 days of refrigeration.

Wash produce right before use under cool running water. Use a vegetable brush on tough skinned produce. Washing too far in advance removes some of nature’s natural preservatives.

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MSU Extension Michigan Fresh