Storing 5+ A Day
Correct Storage = Best Flavour
Storing your produce correctly is important to maximise taste and quality. Many vegetables are sensitive to ethylene, a gas emitted by many fruit and some vegetables. Ethylene triggers the ripening process and exposure to ethylene also causes vegetable deterioration, therefore fruit and vegetables should be stored separately in the fridge.
- Produce that emits ethylene includes apples, avocados, bananas, pears, peaches, plums and tomatoes.
- Produce that absorbs ethylene includes brassicas, leafy greens, beans, capsicums, carrots, cucumbers, eggplant, peas and potatoes.
Store in the crisper in your fridge
Fruit
| Apples | Asian pears | Cherries | Figs |
| Apricots | Berries | Cut Fruit | Grapes |
Vegetables
| Artichokes* | Capsicum* | Egg Plant | Parsnip |
| Asparagus* | Carrots* | Green Onions | Peas* |
| Green Beans* | Cauliflower* | Herbs (not basil) | Radishes |
| Beetroot | Celery* | Leafy Vegetables* | Spinach* |
| Broccoli* | Courgette* | Leeks | Sprouts |
| Brussels Sprouts* | Cucumber* | Letttuce* | Sweet Corn* |
| Cabbage* | Cut Vegetables | Mushrooms | Witloof* |
Storage Tips
- *Ethylene sensitive – store in a separate crisper drawer from ethylene producing produce.
- Keep asparagus ends wet with a damp paper towel or stand on the bench in a jar with 2cm water.
- Always keep produce separate from raw meat, poultry, and seafood.
- Lettuce or leafy greens remain crisper when washed before refrigerating.
Ripen on the bench out of direct sunlight, then refrigerate:
| Avocado | Nectarines | Pears |
| Kiwifruit | Peaches | Plums |
Storage Tip
- After ripening, store in the fridge.
Store at room temperature:
Fruit
| Apples | Citrus fruit | Melons | Pineapple |
| Bananas | Mangoes | Papayas | Pomegranates |
Vegetables
| Basil (in water) | Cucumber+* | Kumara* | Pumpkin |
| Buttercup Squash | Garlic | Onions | Taro |
| Butternut | Ginger | Potatoes* | Tomatoes |
Storage Tips
- * Ethylene sensitive – store away from ethylene producing fruit and vegetables
- + Cucumbers can be stored on the bench during cooler times of the year
- Many fruit and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavour and texture. For example, tomatoes ripen to a better taste and red colour if they are left at room temperature. In the fridge, they do not turn red, and even red tomatoes kept in the fridge lose their flavour.
- Store produce on the bench away from direct sunlight.
- Store garlic, onions, potatoes, taro and kumara in a well-ventilated cupboard, in the dark if possible. Store onions away from potatoes.
Remember - rinse produce under running tap water prior to use.
Recipes
Check out our delicious new 5+ A Day Recipes.
