FRUIT STORAGE
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APPLES

STORE: Refrigerate in a breathable bag, 4-6 weeks, in the low-humidity drawer.

REVIVE: Peel, dice, cook and puree to turn into applesauce. 

FREEZE: Dry or tray pack: Treat with ½ teaspoon ascorbic acid or lemon juice in 3 tablespoons water to prevent browning. Freeze in a single layer, move to an air tight storage container. 

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5507

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BERRIES

STORE: Sort carefully and place berries loosely in a shallow container to allow air to circulate and to prevent the berries on top from crushing those underneath. 

FREEZE: Wash carefully in cold water,  Drain well. Dry pack: Pack, seal and freeze berries. Or, freeze first on a tray and then pack into containers, seal and return to freezer..

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5511

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AVOCADO

STORE

Store on the counter untill ripe, once ripe refrigerate for 3-4 days.

FREEZE: Peel, cut in half, remove pit and purée. Add 1 tablespoon lemon juice for each 2 avocados. Pack, seal and freeze.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5349

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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BLUEBERRIES

STORE: Sort carefully and place berries loosely in a shallow container.

FREEZE: Dry pack: Do not wash (washing results in a tougher-skinned product). Pack berries into container or freeze on a tray, then package. Wash before using while berries are still frozen.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5349

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GRAPES

STORE: Refrigerate in a perforated plastic bag in a crisper drawer on high humidity for two weeks but are best when eaten within 2-3 days. Wash just before

FREEZE: Sort, stem and wash. Leave seedless grapes whole; cut grapes with seeds in half and remove seeds. Cover with 40 percent cold syrup, seal and freeze.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5518 

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PEARS

STORE: To ripen pears, place them in a loosely closed paper bag at room temperature. Always handle pears gently to avoid bruising the fruit. Bruised areas rapidly decay. Store ripe pears in the refrigerator. Rinse pears before eating.

FREEZE: Wash, peel, core and slice. Dry or tray pack: Treat with ½ teaspoon (1,500 mg) ascorbic acid in 3 tablespoons water to prevent browning.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5526

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MELONS

STORE: Whole melons can be held a day or two at room temperature until ripe. If the blossom end gives to gentle thumb pressure, store watermelons in the refrigerator. Watermelons can be stored uncut for 2-3 weeks.

FREEZE: Scrub melon, peel and remove seeds. Then, cut melons into slices, cubes or balls. Dry pack: Pack into containers, seal and freeze.


MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5523

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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PINEAPPLE

STORE: If unripe store on the counter. Once ripe refrigerate in the low-humidity drawer. If cut store in an airtight container.

REVIVE: Cut out black areas inside the pineapple.

FREEZE: Pare and remove core. Slice, dice crush or cut the pineapple into wedges or sticks. Pack, seal and freeze.

MORE INFO: https://www.ctahr.hawaii.edu/oc/freepubs/pdf/F_N-32.pdf

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BANANAS

STORE: Select bananas that are bright yellow for salads or immediate eating. Use fully ripe bananas, with speckles on the peel, for baking or smoothies. 

REVIVE: To slow ripening, refrigerate. (The peel will turn black but the fruit inside will be fresh and ripe)

FREEZE: Peel and store them in a
container or freezer bag until ready to use

MORE INFO:  https://buyeatlivebetter.org/main_
documents/factsheets/factsheet%20fruit-bananas.pdf

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CITRUS

STORE: Refrigerated or on the counter, always store fresh oranges unwashed. Be sure to keep all storage areas clean and dry. Wash immediately before eating or juicing.

REVIVE: To prevent spoilage and mold growth during storage, it is best to wash your oranges just before you use them.

FREEZE: Wash, peel, juice and freeze.

MORE INFO: https://agrilifeextension.tamu.edu/library/health-nutrition/safe-handling-of-fresh-oranges/

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.

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STORE:  To ripen, place in a single layer in a loosely closed paper bag at room temperature for 1-2 days. They can be stored in the refrigerator for up to a week.

REVIVE: Blanch, remove skin, dip in citrus juice and refrigerate until ready to use. 

FREEZE: Blanch, remove skin, slice, remove the pit, place in freezer safe container and freeze.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5525

PEACHES, NECTARINES, APRICOTS, & CHERRIES

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STRAWBERRIES

STORE

Store in the high-humidity crisper drawer in a breathable bag or the original container.

​FREEZE: Wash and remove caps. Pack, seal and freeze berries. Or, freeze first on a tray and then pack into containers, seal and return to freezer.

MORE INFO: https://ohioline.osu.edu/factsheet/HYG-5511

STORE

Separate the bunch, store on the counter away from other fruit. Once ripe refrigerate. Freeze if browning.

REVIVE

Bruised areas can be cut away. If very brown cut and freeze.

FREEZE

Peel banana and cut, then freeze in an airtight container.