Storing Fruits & Vegetables

Put produce away promptly. Keep most of your produce in the crisper. It has a slightly higher humidity than the rest of the refrigerator, which is
better for fruits and vegetables.

Throw away any produce that has been kept too long, or if it is moldy or slimy.

Remember to keep all cut fruits and vegetables covered in the refrigerator.

Germs can adhere to the surface of produce and can be passed to the flesh when cut (cross contamination).

The most important thing you can do is wash all fruits and vegetables in clean drinking water before eating, even if you do not plan to eat the skin, such as melons or oranges.

Wash the produce just before you plan to use it, not when you put it away. However, lettuce can be rinsed before refrigerating to help maintain crispness. Washing in slightly warm water brings out the flavor and aroma of the fruit or vegetable you are preparing.

Temperature: All firm fruits and vegetables, such as apples, pears, tomatoes, peppers, cucumbers, and avocados, should be washed in water between 80 and 110 degrees Fahrenheit.

In addition to washing, you should:

• Peel and discard outer leaves or rinds. Scrub hearty vegetables, such as potatoes and carrots, if you want to eat the fiber and nutrient rich skin.
• Clean surfaces, utensils, and hands after touching raw meat and poultry and before you use them on fresh produce.
• Keep refrigerators clean and cold. Cover and refrigerate produce you have cut.
• Wash your hands thoroughly after using the toilet or changing diapers, and before preparing food.
• Read and follow label instructions such as "Keep Refrigerated" or "Use By" (a certain date).
• Keep prepared fruit salads or other cut produce items in the refrigerator until just before serving. Discard cut produce items if they have been out of the refrigerator for more than four hours.