One of the best things about summer is the vast bounty of fruits and vegetables. If you've visited a farmers' market or farm stand recently, you've seen that the season has already begun to provide us with beautiful produce. Many of us go to the market with the best intentions and buy as much as we can carry or afford, but then we're left with the duty of storing our haul. Produce simply doesn't last that long once it has left the farm. And sometimes we forget about the things we've bought and they spoil -- how unfortunate! But if you follow our guide on how to store your fruits and vegetables properly, you will be able to extend their storage life so you can enjoy them when you're ready to eat them.
Not all vegetables benefit from storage in a cold refrigerator: summer produce such as tomatoes, peaches, plums and nectarines should be kept on your counter -- only once they're really ripe should you place them in the fridge to slow down the ripening process, but it's best to eat them before that. Delicate fruits like berries or cherries and most green vegetables are best kept in the fridge where they can stay cool and moist (in most cases it's in the crisper drawer). It's all about finding the right balance of moisture and air circulation for each type of vegetable. Learn the tips for each specific case in the slideshow below.