Caring for your order
We often get asked about the best way to treat your order. Advice seems to be conflicting at times. Here is some guidance.
Storing Fresh Fruits and Vegetables
Storage Location
Fruits and Melons, Vegetables: Store in the refrigerator. However, read the exceptions below.
Apples, Apricots, Blackberries, Blueberries, Cherries, Cut fruits, Figs, Grapes, Raspberries, Strawberries, Artichokes, Asparagus, Green beans, Beets, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Cut vegetables, Spring Onions, Herbs (not basil), Leafy vegetables, Leeks, Lettuce, Mushrooms, Peas, Radishes, Spinach, Sprouts, Summer squash and Sweetcorn: Ripen at room temperature first (rarely neccessay), then store in refrigerator.
Avocados, Kiwifruit, Nectarines, Peaches, Pears and Plums: Store only at room temperature
Apples, Bananas, Grapefruit, Lemons, Limes, Mandarins, Mangoes, Oranges, Papayas, Pineapple, Plantain, Pomegranates, Watermelons, Basil (in water), Cucumbers*, Dry onions**, Aubergine*, Garlic**, Ginger (this also freezes well), Peppers*, Potatoes**, Pumpkins, Winter squashes, Sweet potatoes, and Tomatoes can all be stored in a cool area away from heat and light.
*Cucumbers, aubergine and peppers can be kept in the refrigerator for 1 to 3 days if they are used soon after removal from the refrigerator.
**Store garlic, onions, potatoes, and sweet potatoes in a well-ventilated area in the pantry. Protect potatoes from light to avoid greening.
The counter storage area should be away from direct sunlight to prevent produce from becoming too warm. Do not place produce in sealed plastic bags on the counter because this slows the ripening and may increase off-odors due to accumulation of carbon dioxide and depletion of oxygen inside the sealed bag.
Refrigerated fruits and vegetables should be kept in perforated plastic bags in the produce drawers of the refrigerator. Separate fruits from vegetables to minimize the detrimental effects of ethylene (produced by fruits) on the vegetables. Use all refrigerated produce within a week since longer storage results in loss of freshness and flavour.
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