Produce Storage Guide Part 2: Fruits
Apples: Store in the crisper drawer of your refrigerator, or a cool, dark place. Stores several weeks, depending on the variety.
Avocados: ripen in a brown paper bag at room temperature. Eat when ripe. Stores ripe in the refrigerator just a few days.
Bananas: do not refrigerate, but store in an airy basket on on a hook at room temperature. If they need ripening, store overnight in a paper bag. Keep away from other fruits and vegetables. They emit a strong ripening gas.
Berries: store unwashed in the refrigerator, ideally in one layer in a paper bag. Stores1-2 weeks.
Cherries: store in the rerfigerator unwashed, wash before eating. Stores for 3-5 days.
Citrus: store at room temperature in an airy location. Citrus can absorb flavors from other foods in the refrigerator. Stores 1-2 weeks, sometimes longer.
Grapes: store in a brown paper bag in the fridge. Wash before eating. Stores up to a week.
Kiwi: keep at room temperature for a few days or int he refrigerator for up to a week.
Melon: store uncut at room temperature, out of the sun. Store cut melon in the refrigerator for up to a few days.
Mango & Papaya: store at room temperature until ripe, then refrigerate. Put in a brown paper bag to ripen more quickly. Once ripe, eat within a few days.
Pears: keep at room temperature. Apples nearby will help ripen them. When ripe, they are tender. Eat immediately.
Stone fruits like Apricots, Nectarines and Peaches: store at room temperature with stem-ends down to ripen. Refrigerate when ripe. Stores for 1-2 weeks.