How to Keep Your Summer Produce Fresh

Photo by Zach DeSartBy Kay Chun, Bon Appétit


When it comes to prolonging the shelf life of market-fresh produce, proper storage is your best friend. Ideal conditions vary for different fruits and vegetables, but it all starts with the correct temperature.

Stone Fruit: To speed ripening, place apricots, peaches, and plums in a paper bag at room temperature (don't pile fruit or it will bruise). Skip the fridge: Cold makes stone fruit mealy.


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Tomatoes: Place stem side down in a single layer on a plate and keep at room temperature away from direct sunlight. This will prevent tomatoes from bruising and softening.

Berries: Discard any moldy ones, then spread them in a single layer on a baking sheet lined with parchment paper or paper towels. Store in the fridge, covered with a kitchen towel. Fresh berries deteriorate faster than other summer fruit, so handle with care and never pile them on top of each other.

Herbs: Wrap in moist paper towels, place in resealable plastic bags, and refrigerate. Prewash sturdy herbs (parsley, mint); wash tender ones (basil, chervil) right before use.

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