FRUIT STORAGE GUIDE
| Fruit | Look for fruit that is… | How to Store/Maximum storage time |
| Apples | Firm, of good color, with no sign of brown scald. | Refrigerate or store in cool, dry area. (1-2 months.) |
| Avocados | Bright looking with no bruises and just beginning to soften | If not soft, ripen in warm, humid place. Do not refrigerate unless necessary. (2-3 days.) |
| Bananas | Plump, bright yellow or red not bruised or split. | Ripen at room temperature. May be refrigerated after ripening. (2-3 days.) |
| Berries | Plump, fully ripe, clean, dry, and with no signs of mold. (Check berries at bottom of container.) | Discard any bruised berries. Refrigerate, spread on tray, uncovered. Wash just before using. Very perishable. |
| Citrus fruit | Firm, heavy for size. Green tinge does not affect quality. | Room temperature (3-4 days) or refrigerate (2-3 weeks). |
| Cranberries | Fresh, plump, firm, with bright color and luster. May be damp but not sticky with fluid. | Refrigerate (2-3 weeks) or freeze in original package (8-12 months). Do not rinse until ready to use. Use cranberries from a frozen state, do not thaw |
| Grapes | Plump, ripe, firmly attached to stems. | Refrigerate in perforated bag. (1-2 weeks.) |
| Melons | Smoothly rounded with coarse netting on rind of cantaloupes. Sunken and callused scar on stem end. | Ripen at room temperature, then refrigerate, wrapped. (Blossom end smells sweet when ripe.) 7-8 days. |
| Peaches | Ripe but firm, free from blemishes or brown decay spots. | Ripen at room temperature; then refrigerate, unwashed. (1-2 weeks.) |
| Pears | Firm but not hard, free from blemishes or scald. | Ripen at room temperature, then refrigerate. (2 weeks.) |
| Pineapple | Heavy for size, firm, ripe, with sweet fragrance. Center leaves loosen easily when ripe. | Do not refrigerate unless necessary to prevent over-ripening. Perishable. |
| Plums | Plump, full colored for variety. Slightly soft with no brownish sunburn. | Refrigerate. (1-2 weeks.) |
