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Stretch your produce and dollars by knowing how to store fresh fruits and vegetables. The American Heart Association recommends 2 cups of fruit and 2.5 cups of vegetables per day. Generally:
Fridge temperature should be at 40° F or below. Always refrigerate cut or peeled produce. Store vegetables and fruits separately. Keep apples, bananas, broccoli, cauliflower, cucumbers, onions, pears, potatoes and watermelon away from other produce, as they can affect how quickly other items ripen and rot.
Pack away in a cool, dark place like your pantry or cellar:
Garlic, onions and shallots
Hard Squash (Winter, Acorn, Spaghetti, Butternut)
Sweet potatoes, potatoes and yams
Watermelon
Store loose and away from sunlight, heat and moisture:
Bananas
Citrus Fruit Store lemons, limes, oranges and grapefruit loose or in a mesh bag. Refrigerate for longer storage.
Stone fruit Ripen avocados, apricots, nectarines, peaches and plums in a paper bag, then move to the fridge where they’ll last a few more days.
Tomatoes
Store in plastic bags with holes in your produce drawer, unless noted: