One of the quickest ways to waste money on groceries is by letting fresh produce go bad before you use it. Whether it’s wilted spinach, mushy berries, or sprouted potatoes, food waste can creep up fast—especially when life gets busy. The good news is that a few smart storage strategies can help your fruits and vegetables stay fresh for days (or even weeks) longer.

Here’s how to make your produce last, reduce waste, and stretch your grocery budget further.

Start by Separating Ethylene Producers

Some fruits and vegetables release a natural gas called ethylene, which speeds up ripening. If stored next to sensitive items, they can cause spoilage. Keep these ethylene producers away from your more delicate produce:

• High ethylene: bananas, apples, avocados, tomatoes, peaches
• Sensitive to ethylene: leafy greens, broccoli, cucumbers, berries

For example, don’t store apples next to your lettuce—you’ll end up with limp leaves in no time.

Use the Right Storage Method by Type

Every fruit and vegetable has its own storage sweet spot. Here’s a quick breakdown:

Refrigerator (in crisper drawers):

• Leafy greens (store in a container or produce bag with a paper towel to absorb moisture)
• Carrots (trim tops, store in water or a sealed container)
• Broccoli and cauliflower (keep in a perforated plastic or reusable produce bag)
• Berries (wash just before eating, not before storing)

Room Temperature (cool, dry place):

• Onions, garlic, and shallots (keep in a ventilated basket)
• Potatoes and sweet potatoes (store in a dark place away from onions)
• Bananas (leave out until ripe, then refrigerate to extend shelf life)
• Tomatoes (keep out of the fridge to preserve flavor)

Ripen on the counter, then refrigerate:

• Avocados
• Mangoes
• Pears
• Kiwis

Once ripe, move them to the fridge to slow further softening.

Use Containers to Control Moisture

High humidity and condensation can cause premature spoilage. To combat this:

• Line containers or bags with paper towels to absorb moisture
• Store washed greens in salad spinners or breathable produce containers
• Avoid airtight containers for items that need airflow (like mushrooms or herbs)

Don’t Wash Everything Right Away

Washing before storage can introduce moisture and promote mold growth. Wait until just before eating or cooking to rinse items like berries, greens, and herbs. If you must wash in advance, make sure everything is fully dried before putting it away.

Freeze What You Can’t Finish

If you notice something starting to go soft, freeze it. Chopped bell peppers, spinach, bananas, and even herbs can all be frozen for later use in smoothies, soups, or sautés. Label and date frozen produce to track what you have on hand.

With just a few adjustments to how you store produce, you can cut food waste, keep ingredients fresher, and get more out of every grocery run. Smarter storage isn’t just about keeping your fridge organized—it’s about protecting your investment and keeping healthy options within reach.