There's nothing more disappointing than buying beautiful fresh fruit for a special occasion only to find it's gone soft, brown, or mouldy before you've had a chance to use it. Proper storage is the difference between fruit that lasts for days and fruit that deteriorates within hours. Understanding how different fruits behave and what they need to stay fresh will save you money, reduce waste, and ensure your platters always feature produce at its best.
In this guide, we'll explore the science behind fruit storage and provide practical techniques you can implement immediately. Whether you're preparing for an event next week or simply want to keep your weekly shop fresher for longer, these strategies will transform how you handle fresh produce.
Understanding Fruit Behaviour
Fruits continue to undergo biological processes even after they're harvested. Understanding these processes helps explain why certain storage methods work better than others.
Climacteric vs Non-Climacteric Fruits
Fruits fall into two main categories based on how they ripen. Climacteric fruits continue ripening after harvest, producing ethylene gas that accelerates the process. Bananas, stone fruits, mangoes, avocados, and apples are all climacteric—they can be purchased unripe and will mature at home. Non-climacteric fruits, including berries, grapes, citrus, and cherries, won't ripen further once picked. What you buy is what you get, so selection at the shop is critical.
Ethylene gas released by climacteric fruits can accelerate ripening (and spoilage) in nearby produce. Keep ethylene-producing fruits like apples and bananas away from ethylene-sensitive items like lettuce, berries, and cut flowers to extend their freshness.
The Role of Temperature
Temperature dramatically affects the rate of biological processes in fruit. Lower temperatures slow down respiration, enzyme activity, and microbial growth—extending shelf life. However, some fruits are cold-sensitive and can suffer "chilling injury" when refrigerated. Finding the right temperature for each fruit type is essential for optimal storage.
Room Temperature Storage
Contrary to popular belief, not everything belongs in the refrigerator. Many fruits store better at room temperature, at least until they reach optimal ripeness.
Fruits to Keep on the Counter
Bananas should always be stored at room temperature. Refrigeration causes the peel to turn black (though the fruit inside may still be edible, it often develops an unpleasant texture). If your bananas are ripening too quickly, you can refrigerate them to slow the process—just accept the darkened peel.
Stone fruits including peaches, nectarines, plums, and apricots develop their best flavour and texture when ripened at room temperature. Once they reach your desired ripeness (yield slightly to gentle pressure), move them to the refrigerator to halt further ripening and extend their usable window by several days.
Whole melons, both watermelon and rockmelon, can be stored at room temperature until cut. Their thick rinds provide protection. Once cut, transfer immediately to the refrigerator. Tomatoes (technically a fruit) should never be refrigerated until fully ripe—cold temperatures destroy their texture and mute their flavour.
- Bananas - always room temperature
- Stone fruits - until ripe, then refrigerate
- Whole melons - until cut
- Mangoes - until ripe, then refrigerate
- Citrus - up to one week, longer in fridge
- Pineapple - whole, for 1-2 days
Refrigerator Best Practices
Most cut fruits and many whole fruits benefit from refrigeration. However, proper technique matters significantly.
Temperature Settings
Your refrigerator should be set between 1°C and 4°C for optimal food safety and freshness. The crisper drawer, designed with higher humidity levels, is ideal for most fruits. If your refrigerator has adjustable humidity controls, set the fruit drawer to high humidity unless storing moisture-sensitive items.
Berries and Delicate Fruits
Berries are particularly susceptible to mould and spoilage. To extend their life, spread berries in a single layer on a paper towel-lined container or plate, leaving them uncovered or loosely covered. The paper towel absorbs excess moisture that promotes mould growth. Don't wash berries until just before use—added moisture accelerates deterioration.
If you notice one mouldy berry in a punnet, remove it immediately along with any berries it was touching. Mould spreads rapidly through berry containers. Some home cooks swear by a brief vinegar rinse (one part white vinegar to three parts water) to kill mould spores, followed by thorough rinsing and drying before storage.
Line your berry container with dry paper towels and leave the lid slightly ajar. Check daily and replace the paper towels if they become damp. This simple technique can double or triple berry shelf life.
Cut Fruit Storage
Once fruit is cut, the clock starts ticking. Exposed flesh is vulnerable to oxidation, moisture loss, and bacterial contamination. Store cut fruit in airtight containers to minimize these issues. Glass containers are ideal as they don't absorb odours or stain.
For fruits prone to browning (apples, pears, bananas), a light coating of acidic juice helps slow oxidation. Lemon juice is traditional, but orange juice or pineapple juice work equally well and may complement flavours better. Alternatively, store cut fruit submerged in water—though this can dilute flavours and affect texture if left too long.
Special Considerations
Some fruits require unique handling to maintain their best qualities.
Grapes
Store grapes unwashed in a ventilated plastic bag or their original packaging in the refrigerator. Remove any damaged or mouldy grapes immediately. Wash just before eating. Grapes can be frozen for a refreshing snack—spread them on a baking sheet to freeze individually, then transfer to a freezer bag.
Citrus Fruits
Citrus can last a week or more at room temperature and even longer in the refrigerator. For extended storage, keep citrus in a mesh bag or open container in the crisper drawer. Avoid sealing citrus in plastic, which traps moisture and promotes mould.
Tropical Fruits
Mangoes, papayas, and pineapples originate from warm climates and can suffer chilling injury if refrigerated before fully ripe. Store at room temperature until ripe (mangoes should yield to gentle pressure and have a fragrant aroma at the stem end), then refrigerate to slow further ripening.
Signs of Freshness and Spoilage
Knowing what to look for helps you select the best fruit at the shop and determine when stored fruit is past its prime.
Freshness Indicators
Fresh fruit should feel heavy for its size (indicating good moisture content), have vibrant colour appropriate to its variety, and smell pleasant. Berries should be plump and uniformly coloured. Stone fruits should be free of soft spots or bruising. Citrus should have firm, tight skin without soft areas.
When to Discard
Visible mould means disposal, full stop. Soft, mushy areas on normally firm fruit indicate decay. An off smell, particularly fermented or alcoholic odours, signals spoilage. Significant discolouration beyond normal browning suggests the fruit is no longer safe or pleasant to eat.
When in doubt, throw it out. Consuming spoiled fruit can cause digestive upset or foodborne illness. The small cost of wasted fruit isn't worth the risk to your health or your guests' wellbeing.
Maximizing Your Investment
Smart shopping and strategic use of your fruit purchases minimizes waste and ensures you always have quality options available.
Buy fruit at different ripeness stages so everything doesn't peak simultaneously. Pair firm peaches for mid-week use with ready-to-eat specimens for immediate enjoyment. Plan your week's consumption and shop accordingly—buying a large quantity of delicate berries only makes sense if you'll use them within a few days.
When fruit starts to look tired but isn't spoiled, repurpose it rather than discarding. Slightly soft berries blend perfectly into smoothies. Overripe bananas make excellent banana bread. Bruised areas on otherwise good apples can be cut away, with the remainder used for cooking or juicing.
With proper storage techniques and attention to each fruit's specific needs, you can dramatically extend the usable life of your produce, reduce waste, and ensure your fruit platters always showcase produce at its freshest and most delicious.