12 Fresh Foods You Shouldn’t Store Together

Your cart is bursting with colorful fruits and veggies, but days later, it's all wilted. Use these smart storage rules to keep foods fresher longer.

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Cucumber close-up

Cucumbers stand alone

Many fruits, such as tomatoes, bananas and melons, produce ethylene gas, a ripening agent that speeds up spoilage. Cucumbers are super sensitive to this ethylene gas, so they need their own place or they’ll spoil faster. They’re actually more suited to hanging out on the counter than in the crisper drawer with off-gassing fruits, but if you want cold cucumbers, you can store them for a few days in the fridge (away from fruits).

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Composition with fresh mint on light wooden table
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Treat herbs like fresh flowers

If you’re trying to cut back on salt or just add more flavor to your food, fresh herbs fit the bill. “Store fresh herbs just as you would fresh cut flowers,” says Dana Tomlin, Fresh Manager at Wheatsville Food Co-op in Austin, Texas. First, make sure the leaves are completely dry. Next, snip off the ends and place the herbs, stem down in a cup or mason jar with water. Most herbs do well when stored this way in the fridge. Basil, however, likes to hang out at room temperature. You’ll still want to place it in a jar with water though. When the water gets yucky, drain and add fresh water. Most herbs stored this way are good for up to two weeks.

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Various pumpkins and gourds
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Squash and pumpkins don’t go with apples and pears

Squash and pumpkins are well known for having a long shelf life but apples, another fall favorite shouldn’t be stored with them. According to Oregon State University Extension Service, it will cause the squash to yellow and go bad. Squash and pumpkins keep well at temps between 50 and 55 degrees Fahrenheit, which is cooler than room temperature but not as chilly as the fridge. Larger pumpkins and larger squash will last up to six months, but keep an eye on the smaller ones, as they usually last about three months. Here are 25 brilliant kitchen shortcuts you’ll wish you knew sooner.

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Freshly harvested organic sweet potatoes spilling from a burlap bag onto a natural weathered wood table.
David Smart/Shutterstock

Bag your root veggies

Root vegetables such as carrots, yams, kohlrabi, beets and onions are some of the most nutrient-dense veggies we can eat, since they absorb nutrients from the soil. To retain those good nutrients, store root vegetables in a cool, dark and humid place. A root cellar is ideal, but most of us don’t have one. The next best option, according to ohmyveggies.com, is to place the veggies in a paper or plastic bag in the crisper. If you just toss them in the fridge—even in the crisper, they’ll soften and rot a lot quicker.

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Berries mix blueberry, raspberry, red currant, strawberry, in five old tin cans spilled on white rustic wooden table in studio

Give your berries a bath

Berries are delicious, but they can get moldy quickly if not stored properly. The culprit is tiny mold spores that want to make the little nooks and crannies of the berry skin their home. Tomlin says the first rule is to avoid washing them until you’re ready to eat them because moisture equals mold. You can extend their life by giving the berries a bath of one cup vinegar to three cups of water. Let them soak briefly; then gently rinse in a colander. The vinegar will hinder the mold growth. Take a look at these 11 other mistakes you might be making with fresh summer berries.

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Bunch of oranges

Separate your apples and oranges

Sometimes, we can’t just all get along. That’s the case with apples and oranges—trusted fruit bowl staples in still life paintings but frenemies in fridge life. Fruits give off a gas called ethylene, the ripening agent that will lead to faster spoilage of the produce around it, says author and chef, Matthew Robinson of The Culinary Exchange. Store apples in the fridge if you want to extend their shelf life. Oranges stored in the fridge (away from apples) should be placed in a mesh bag so that air can circulate around them. Plus, once the mesh bags are empty, you can use them to make a scrubbie. Plastic bags will only make oranges moldy. Did you know that your oranges might be dyed orange?

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Colorful fruit pattern of fresh yellow bananas on blue background.

Break up your bananas

Banana hooks may show off bananas in their best light but the problem is, they will all ripen the same time, which means you’re either eating bananas for two days straight or tossing the rotting ones. Here’s a solution: Break up the bunch. Keep some in the fruit bowl on the counter to ripen and store others bananas in the fridge to delay the ripening process. If you missed your chance and you have a bunch of spotted bananas, use them to make one of these banana bread recipes.

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Large onion harvest in a wicker basket.

Don’t let onions and potatoes mingle

Fried potatoes and onions are a delish combo but don’t store them together before you cook them, as the onions will cause the potatoes to go bad. “It’s best to store items like potatoes and squash in an open-air wicker basket in a cool, dark place to preserve freshness,” says Tomlin. “You can store them in a paper bag, but just make sure they’re in a container where moisture or condensation can’t build up, which would make them soften and go bad faster.” Check out the six most common types of onions and how to use them.

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Fresh avocados in paper bag on wooden background;
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Ripen avocados next to bananas

According to the 2017 survey conducted by Pollock Communications and the trade publication Today’s Dietitian avocado is number two on the list of the Top 10 Super Foods for 2017. Since avocados can be pricey, it’s important to store them correctly. “If your avocados are under-ripe, store them next to bananas. The gasses released from the bananas promote ripening,” says Tomlin. “If you need to extend the life of an avocado, store it in the refrigerator. It will slow the ripening process significantly.” This is what happens when you eat an avocado every day.

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Different types of tomatoes, dark background.
Nina Firsova/Shutterstock

Tomatoes hate the fridge

Or is the fridge that hates tomatoes? A freshly picked garden tomato is undeniably delicious, but too much time in the fridge can make it mushy and bland-tasting. According to eatright.org, tomatoes can be stored in the fridge for two or three days but once you cut into it any unused tomato or any fruit and veggie should be placed back in the fridge to slow down the growth of harmful bacteria. But tomatoes kept at room temperature have more flavor. So, if you can, store them on the countertop. Here are 11 food storage guidelines you might not know.

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Heads of celery. Close-up
Valentyn Volkov/Shutterstock

Let carrots, celery, and asparagus take a dip

Storing celery it in plastic is a no-no since the ethylene gas it produces has nowhere to go. Wrap the celery tightly in foil and after each use, re-wrap it. Or if you want grab-n-go celery, cut it up into sticks and submerge them in water in an airtight container. The same water bath works for cut-up carrot sticks and asparagus. Keep the rubber bands around the stems and cut off the fibrous ends. They are pretty tough and not tasty anyway. Place them in a tall drinking glass with enough water to cover an inch of asparagus.

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Fresh corn on cobs on rustic wooden table
All for you friend/Shutterstock

Let sweet corn chill—but not too much

The best way to enjoy this sweetheart of summer is to eat it fresh for maximum sweetness. If you must store it for a short time, you can place it in the fridge. “Keep ears cool in your refrigerator with the husks on to keep in moisture,” says Tomlin. Don’t wrap the corn in a plastic or paper bag. If possible, store them toward the front of the fridge where it’s slightly warmer. “Corn will dry out and get starchy if it’s kept too cold because there’s not enough humidity to keep the kernel plumb,” says Tomlin. Next, check out these 11 storage tricks that will make your food last longer.

Reader's Digest
Originally Published on Reader's Digest