• Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
  • Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
  • Apricots‐ on a cool counter to room temperature or fridge if fully ripe
  • Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
  • Berries- Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
  • Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
  • Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.
  • Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
  • Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
  • Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
  • Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
  • Persimmon‐Fuyu‐(shorter/pumpkin shaped): store at room temperature.