| Fruit |
Look for fruit that is...
|
How to Store/Maximum storage time
|
| Apples |
Firm, of good color, with no sign of brown scald. |
Refrigerate or store in cool, dry area. (1-2 months.) |
| Avocados |
Bright looking with no bruises and just beginning to soften |
If not soft, ripen in warm, humid place. Do not refrigerate unless necessary. (2-3 days.) |
| Bananas |
Plump, bright yellow or red not bruised or
split.
|
Ripen at room temperature. May be refrigerated after ripening. (2-3 days.) |
| Berries |
Plump, fully ripe, clean, dry, and with no signs of mold. (Check berries at bottom of container.) |
Discard any bruised berries. Refrigerate, spread on tray, uncovered. Wash just before using. Very perishable. |
| Citrus fruit |
Firm, heavy for size. Green tinge does not affect quality. |
Room temperature (3-4 days) or refrigerate
(2-3 weeks).
|
| Cranberries |
Fresh, plump, firm, with bright color and luster. May be damp but not sticky with fluid. |
Refrigerate (2-3 weeks) or freeze in original package (8-12 months). Do not rinse until ready to use. Use cranberries from a frozen state, do not thaw |
| Grapes |
Plump, ripe, firmly attached to stems. |
Refrigerate in perforated bag. (1-2 weeks.) |
| Melons |
Smoothly rounded with coarse netting on rind of cantaloupes. Sunken and callused scar on stem end. |
Ripen at room temperature, then refrigerate, wrapped. (Blossom end smells sweet when ripe.) 7-8 days. |
| Peaches |
Ripe but firm, free from blemishes or brown decay spots. |
Ripen at room temperature; then refrigerate, unwashed. (1-2 weeks.) |
| Pears |
Firm but not hard, free from blemishes or scald. |
Ripen at room temperature, then refrigerate. (2 weeks.) |
| Pineapple |
Heavy for size, firm, ripe, with sweet fragrance. Center leaves loosen easily when ripe. |
Do not refrigerate unless necessary to prevent over-ripening. Perishable. |
| Plums |
Plump, full colored for variety. Slightly soft with no brownish sunburn. |
Refrigerate. (1-2 weeks.) |
