Your grocery box includes fresh produce and pantry staples selected to help you prepare nutritious meals at home. Proper storage helps food stay fresh longer, reduces waste, and protects food quality.

Refrigerate right away

Refrigerate chicken, ground beef, ground turkey, shrimp and eggs immediately. Keep raw meat and seafood separated from produce and ready-to-eat foods. If you will not use the meat or seafood promptly, freeze it.

Leafy greens, broccoli, cauliflower, carrots, celery, green beans, snap peas, asparagus, cucumbers, peppers, zucchini, berries and other delicate produce.

Leave out until ripe

Pears, mangoes, kiwi, nectarines and plums. Once ripe, move them to the refrigerator.

Store in a cool, dry place

Potatoes, sweet potatoes, winter squash, onions and garlic. Keep potatoes separate from onions when possible.

Wash before using

Rinse fruits and vegetables under clean running water. Do not use soap, bleach or household cleaners on food. Keep produce dry during storage unless the instructions below say otherwise. This follows FDA produce-safety guidance.

Storage Guide

Apples

Refrigerate unwashed apples in the produce drawer. Wash under running water before eating or cutting.

Asparagus

Refrigerate with the stem ends wrapped in a damp paper towel, or stand the stems in a small amount of water. Use relatively soon.

Bananas

Keep on the counter. Separate them from other fruit if you want to slow ripening. Refrigerating ripe bananas will darken the peel but preserve the fruit inside longer.

Bell peppers

Keep dry and refrigerated in the produce drawer. Wash immediately before using.

Blueberries

Refrigerate in their original ventilated container. Remove damaged berries and wait to wash the remaining berries until you are ready to eat them.

Broccoli and broccolini

Refrigerate unwashed in a loose or ventilated bag. Use promptly for the best texture and flavor.

Brussels sprouts

Store dry in a bag or covered container in the refrigerator. Remove any damaged outer leaves before cooking.

Butternut squash

Keep whole squash in a cool, dry and dark location. Refrigerate cut squash in a covered container.

Cabbage

Refrigerate the whole head in the produce drawer. Wrap cut cabbage and return it to the refrigerator.

Cantaloupe

Refrigerate after cutting. Before cutting, rinse the outside under running water and scrub it with a clean produce brush. Do not use soap.

Carrots

Remove leafy tops, if present. Refrigerate the carrots in a closed bag or container and wash before using.

Cauliflower

Keep dry and refrigerated in a loose bag or covered container. Store it with the stem facing down to help prevent moisture from collecting on the florets.

Celery

Refrigerate in a bag or covered container. For crisper celery, wrap it loosely in foil or store the stalks in cold water in a covered container.

Cilantro and green onions

Trim the ends and place the stems in a small amount of water. Cover loosely and refrigerate. Change the water when it becomes cloudy.

Corn

Leave the husks on and refrigerate. Corn is best used soon after delivery.

Cucumbers

Keep dry and refrigerated, preferably toward the front of the refrigerator where temperatures are slightly less cold.

Eggplant

Refrigerate in a loose bag and use within a few days. Avoid crushing it under heavier items.

Garlic

Keep whole bulbs in a cool, dry, dark and well-ventilated location. Refrigerate peeled or cut garlic in a covered container.

Green beans and snap peas

Refrigerate unwashed in a bag or covered container. These are among the more perishable vegetables in the box, so plan to use them early.

Kale, spinach and lettuce

Remove damaged leaves and refrigerate the greens dry in a covered container or bag. A dry paper towel can help absorb excess moisture. Wash just before serving.

Kiwi

Leave firm kiwi on the counter to ripen. Once it gives slightly when gently pressed, refrigerate it.

Lemons, oranges and tangerines

They may remain on the counter for a short period, but refrigeration will generally keep them fresh longer.

Mangoes

Ripen firm mangoes at room temperature. Once ripe, refrigerate and use within several days.

Nectarines and plums

Allow firm fruit to ripen on the counter. Transfer it to the refrigerator when it becomes fragrant and gives slightly when pressed.

Onions

Store whole onions in a cool, dark, dry and ventilated location. Keep them away from potatoes. Refrigerate cut onions in a sealed container.

Pears

Ripen on the counter. Check near the stem for slight softness. Once ripe, refrigerate to slow further ripening.

Potatoes

Keep in a cool, dark and ventilated place. Do not store beside onions. Discard potatoes that are extensively green, spoiled or badly shriveled.

Roma and heirloom tomatoes

Keep on the counter until ripe for the best flavor. Refrigerate ripe or cut tomatoes if they will not be used promptly.

Sweet potatoes and yams

Store in a cool, dark, dry location with good airflow. Do not wash until you are ready to cook them.

Zucchini, Mexican squash and yellow squash

Keep dry and refrigerated in a loose bag or container. Use within several days for the best quality.

Pantry Items

Store unopened canned chicken, tuna, beans, tomato sauce, rice, lentils, pasta, oats, cereal, tortillas and shelf-stable soy milk in a cool, dry pantry. After opening, follow the package instructions and refrigerate leftovers in covered containers.