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Storing and Purchasing Fresh Produce

Storing and Purchasing Fresh Produce

Culinary Institute of America

Storing Produce for Maximum Quality and Safety

Unless noted, store produce at 40° to 45°F / 4° to 7°C and at a relative humidity of 80 to 90 percent. Do not peel, wash, or trim until ready to use. Fruits and vegetables that need to ripen should be stored at room temperature until ripe, then refrigerated.

Index of more thorough explanations:
1. Vegetables
2. Fruits
3. Herbs