1. General Tips for All Fruits
✅ Separate ethylene-producing and ethylene-sensitive fruits
Ethylene producers (speed up ripening): Apples, bananas, pears, peaches, mangoes, avocados.
Ethylene-sensitive (ripen/spoil faster): Berries, grapes, citrus, leafy greens, watermelon.
✅ Store unwashed until ready to eat (moisture accelerates mold).
✅ Check for bruises or mold (remove damaged fruits to prevent spoilage).
✅ Use breathable containers (mesh bags, paper towels in plastic bags).
2. Storage by Fruit Type
A. Room Temperature (Until Ripe)
Bananas – Hang away from other fruits (or wrap stem in plastic).
Tomatoes – Keep stem-side down in a basket.
Melons, Pineapples, Mangoes, Avocados – Ripen first, then refrigerate.
Citrus (oranges, lemons, limes) – Last 1–2 weeks at room temp.
B. Refrigerator (To Extend Freshness)
Berries (strawberries, blueberries, raspberries) – Store dry in a paper towel-lined container.
Grapes – Keep in a perforated bag or vented container.
Apples – Last weeks in the crisper drawer (away from veggies).
Cherries, Figs – Seal in airtight containers.
Cut Fruit – Store in water (e.g., sliced apples) or airtight containers.
C. Freezer (For Long-Term Storage)
Bananas – Peel, slice, and freeze for smoothies.
Berries, Mango, Pineapple – Spread on a tray to freeze, then bag.
Grapes – Freeze for a sweet, icy snack.
3. Special Tricks for Specific Fruits
