We’ve all done it—prepped a bunch of produce with big snacking or meal-prep plans, only to find wilted greens, soggy peppers, or browned apples a day or two later.
The good news? A few simple storage tricks can help keep your cut fruits and veggies fresher, longer—so you can waste less, snack more, and stretch your grocery haul.
1. Use Airtight Containers
Oxygen is the enemy of freshness. Store prepped produce in airtight containers to slow oxidation, lock in moisture, and prevent fridge odors. Glass or BPA-free plastic with tight-fitting lids works best.
2. Line with Paper Towels
Moisture leads to mush. Line your container with a dry paper towel to absorb excess moisture, especially for veggies like bell peppers, cucumbers, and carrots.
3. Add a Splash of Acid
Toss fruits like apples, pears, and avocados with lemon juice, lime juice, or diluted vinegar to slow browning. Acid helps reduce oxidation and keeps them looking fresh.
4. Submerge Crunchy Veggies in Water
Veggies like celery, carrots, and radishes stay crisp longer when stored in cold water. Submerge them in a covered container and change the water every 1–2 days.
5. Don’t Mix Fruits and Veggies
Some fruits (like apples and avocados) release ethylene gas, which speeds up ripening—and spoilage—in nearby veggies. (Here’s the full list of fruits and vegetables that shouldn’t be stored near each other.)
Keep fruits and vegetables in separate containers to prolong freshness. (Here’s how to organize your crisper drawer for optimal freshness.)
Keep reading: How to Revive Fresh Produce with Water
6. Label and Date Everything
A simple but effective tip: Use tape or a dry-erase marker to label your containers with what’s inside and when you prepped it. It helps prioritize what to eat first and cuts down on food waste.
Quick Tips by Type
- Apples, Pears, Stone Fruit: Store slices in an airtight container with lemon juice to prevent browning.
- Avocados: Leave the pit in, brush with lemon or lime juice, and wrap tightly with beeswax wrap or plastic. Or, for less than 24 hours, store upside down in a shallow dish of water to avoid browning.
- Melons (Cantaloupe, Honeydew): Store in an airtight container in the fridge; use within 3–4 days.
- Leafy Greens: Dry thoroughly, then store in a container or produce bag with a paper towel.
- Carrots, Celery, Cucumbers: Store in cold water for long-lasting crunch; refresh water every few days.
- Onions & Garlic: Best stored whole. Once cut, store in an airtight container and use quickly.
The Bottom Line: Smart Storage = Less Waste
Proper storage can help your prepped produce last for days longer—saving you time, money, and trips to the compost bin. Want more tips? Check out our Ultimate Fresh Produce Storage Guide.