How to Store Your Favorite Fruits
Source of Recipe
Grandpoohbah
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9459.1
The importance of eating more fruits and vegetables cannot be overstated, and if you're saying you don't buy fruits because you don't know how to store them, and because they go bad quickly once you do, you're just going to have to find another excuse after reading this column.
When it comes to ripening most fruits, just remember: Many of them give off ethylene gas, which is a natural ripening agent. If you put your under-ripe fruit in a paper bag with an apple or a banana, for instance, the emitted gas will ripen the other fruit in a day or two at room temperature. For more specific instructions, see the list below.
Apples:
Cold is actually good for apples. It keeps them from ripening after they've been picked. If they're not kept cold, they'll get mushy; but placed in plastic bags in the
refrigerator crisper, they can keep for up to six weeks. But check to be sure for decay since one rotten apple ... well, you know the rest.
Apricots:
If you buy slightly under-ripe apricots, store them in a paper bag at room temperature, away from heat or direct sunlight. Once they're ripe, keep them in a plastic bag in
the refrigerator for a day or two at most. Be sure not to
wash them until you're ready to eat them.
Bananas:
Bananas will ripen at room temperature, away from heat or direct sun. Don't refrigerate under-ripe bananas because they'll never get any riper. Once they get to the right stage, however, you can put them in the refrigerator for up to two weeks. The outside will turn black, but the fruit is still quite edible. If you end up with a lot of overripe bananas and can't bear to make another loaf of banana bread, cut them into chunks, wrap them in plastic wrap and put them in the freezer. When you want a sweet treat this summer, just pop one in your mouth.
Berries:
Berries are quite perishable. Within 24 hours, a lovely box can turn mushy and moldy. Take out any overripe berries, and use them immediately. Throw away those are smashed or moldy. Then gently blot the others with a paper towel. You can either return them to the box or put them out on a plate covered lightly with paper towels and plastic wrap. Don't try to keep most berries for more than two days. Fresh, firm blueberries can probably last 10 days; cranberries will probably keep for two weeks; but raspberries should be eaten within a day of purchase.
Cherries:
Store your cherries in plastic bags (loosely packed) in the refrigerator. Be sure not to wash them before you plan to use them. If they're in good condition, they should last about a week. But check them periodically, and remove any that have started to go bad.
Grapefruit:
If you're going to use grapefruit within a week, they can be kept at room temperature. They're actually juicier when they're not chilled. If you're planning to keep them longer, store them in the refrigerator crisper, where they'll last for six to eight weeks.
Grapes:
It's a good idea to pick over the grapes when you get them home and discard any that are spoiled or shriveled. Leave the bunch whole, or divide it into smaller bunches and store them in the refrigerator (unwashed), where they'll keep for about a week.
Kiwi:
Kiwis are low-maintenance. If they're firm when you get them home, just let them sit at room temperature (but away from heat or sunlight) for several days. You can speed up the ripening process by putting them in a paper bag with an apple, pear or a banana. But after they ripen, keep them away from other fruits (even in the refrigerator) because they're sensitive to the ethylene and will become overripe. They'll keep for a week or two in the refrigerator once ripe.
Lemons and limes:
Lemons are less perishable than limes. They'll keep for about two weeks at room temperature. Limes, on the other hand, need to be refrigerated immediately. Store them in plastic bags in the refrigerator crisper, and they'll keep for up to six weeks. If you end up with a lot of lemons or limes and want to save the juice for future use, squeeze them into ice-cube trays and freeze. Then transfer the cubes to a plastic bag, and use when needed.
Mangoes: Mangoes will soften and sweeten best at cool room temperature. Leaving them someplace hot will cause them to develop an "off-flavor". Once the fruits are ripe, they'll
keep in a plastic bag in the refrigerator for two or three
days. If you end up with overripe mangoes, turn them into
smoothies.
Melons:
Whole, uncut melons will get softer and juicier if left at room temperature for a couple of days, even though they won't get any sweeter. Once they're ripe or cut, they should be refrigerated and used within a day or two. Make
sure to enclose them in plastic bags to protect other fruit
from the ethylene gas and from the aroma, which can transfer to other foods.
Nectarines:
To ripen a nectarine, let it stay at room temperature for two to three days in a loosely closed paper bag. Once it gives a little when you push gently on it, it's ready to eat and will stay good for three to five days in the crisper.
Oranges: These fruits are not only nutritional powerhouses, but they're sturdy as well. They'll keep for a week or two
in the refrigerator, and for almost as long at room temperature. The less you refrigerate them, the more vitamins are retained and the juicier they are.
Papayas:
Ripe papayas will keep for up to a week in plastic bags in the refrigerator, but the delicate flavor fades over time, so they should be used as quickly as possible.
Peaches:
Firm peaches will soften after a few days at room temperature. Ripe peaches should be stored in the crisper,
but they'll only keep for three to five days.
Pears:
Pears, like apples, can be kept in cold storage until you're ready to ripen them. Then you can remove them and let them ripen at room temperature. Pears should never be stored in sealed plastic bags because they need oxygen to prevent the cores from turning brown. Once they're fully ripe, either eat them right away or put them back in the refrigerator.
Pineapples:
Once a pineapple is picked, it won't get any sweeter, but it will get softer and juicier if you leave it at room temperature for a day or two before you eat it. Once it's ripe, it can be stored for three to five days in the refrigerator; but put it in a plastic bag so it won't dry
out. If you cut it up, it will keep for about a week in an
airtight container in the refrigerator.
Plums: Ripe plums can be refrigerated for up to three days.
If they're not ripe when you get them home, put a few in a paper bag and leave them at room temperature for a day or two.
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