S ome people shop for food every few days, and others shop less often. Buying a variety of fruits will keep the kitchen stocked until the next time you go shopping. Fresh fruits have a shelf life that can last from a few days to more than a week. Frozen, canned, dried, and pureed fruits will last longer than fresh. When buying fresh fruit, pay attention to ripeness. Buy some that are more ripe for eating sooner,  and some that are less ripe for later. Fill in the gaps with frozen, canned, dried and pureed fruits. 

Here is how you store fruit for maximum flavor and freshness: 

Ripen on the counter first, then refrigerate

• If fruits are hard to the touch, leave them on the counter to ripen and soften. 
• You can speed up the ripening process by placing the fruit in a paper bag, pierced plastic bag, or ripening bowl on the counter away from sunlight. The bag will help prevent moisture loss. 
• You can help the fruit ripen by placing an apple in the bag with it. 
• After ripening, store in the refrigerator and use within 1-3 days.

Store in the refrigerator

• Place fruits in separate, pierced plastic bags. 
• Use within 1-3 days for maximum flavor and freshness. 
• Some fruits can make others ripen faster. Keeping them separate will help produce last longer.

Store ONLY at room temperature

• Many fruits should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture. 
  • For example, mangoes ripen to a better taste and red color if they are left at room temperature. 
• Keep away from direct sunlight.

At-a-glance: How to store frozen, canned, and dried fruits

• Use before the “use by date” on the package or can.