John Myers
It should be five servings of fruit a day. But always only apples and bananas are monotonous in the long run. So a colorful basket is preferred, with fruits from the region and from further afield. Looks nice, but is not always ideal for freshness.
Stone fruit together in the fridge
Stone fruit is only good at room temperature if it is eaten soon because heat spoils it quickly. Otherwise, the fruit compartment in the refrigerator is ideal for a flat-sharing community, including the following varieties:
- apricots
- cherries
- nectarines
- peaches
Do not store apples with other fruit
Apples and bananas are two popular fruits that are often stored together. Apples, however, give off a ripening gas that causes fruit and vegetables to ripen faster. This significantly shortens the shelf life. Apples are therefore always stored separately and further away from other types of fruit.
Sometimes, however, the ripening gas from the apples is quite useful. For example, when the bananas are still quite green. Store them next to apples for a day or two so they’ll be ready to eat faster.
Store tropical fruits together
Tropical fruits do not like the cold even after they have been harvested. You may store them together at room temperature. But there are two things to note:
- they are often sensitive to pressure
- late-ripening varieties must stand separately
Do not store the fruit on top of each other to avoid bruising. Care should be taken with mangoes, avocados, and bananas, as they give off the ripening gas ethylene. Other types of fruit nearby will ripen and spoil faster as a result.
Berry fruits are sensitive
Berries get along well with each other, but they are also extremely sensitive to pressure. That is why it is said: close yes, touch no. It is best to put each variety in its own storage container and then immediately put it in the fridge.
Separate ripe and unripe fruit
Fruits of one type of fruit can be stored together, but sometimes it makes sense to separate them. For example, if the fruit has a different degree of ripeness. The overripe specimens accelerate the ripening process of unripe fruit. The fruit may then ripen faster than it can be eaten.
