NDSU Extension - Benson County


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Properly Storing Fruit

A Taste

For Nutrition

By Kimberly Fox, Extension Agent

Family Nutrition Program/Family and Consumer Science


Properly Storing Fruit

Storing fruits correctly can mean that they will be more flavorful and that they will last longer.  Whether you have extra homegrown fruit, or you do not want the fruit you purchased from the grocery store to spoil too soon, here are a few tips:

  • Do not refrigerate bananas, citrus fruits, mangoes, melons, pineapples, and pomegranates.  This will help to maintain flavor and texture of the fruit.  If you plan to have apples longer than seven days, they need to be refrigerated, otherwise, they are just fine being left out.
  • Store fruit that needs to be ripened on the counter in a paper bag away from sunlight to prevent the loss of moisture.  Some examples include: kiwi, peaches, pears, and plums.
  • Frozen fruits should be stored at 0 degrees Fahrenheit or lower.  It can be stored for 8-12 months at this temperature.
  • Keep canned fruit in a cool, dry place and use it within one year for the best quality.
  • Dried fruit should be kept in an airtight container in a cool, dry place.  It should be used within a few months.
  • Fruits and vegetables should be kept in different drawers in the refrigerator to minimize the effects of the fruit’s ethylene on the vegetables.  For example, apples can release ethylene gas that may cause vegetables to turn brown. 

Here is a recipe for a spicy fruit cup.  It is a perfect fall recipe that can utilize all of the fruit you saved from learning how to keep it fresh longer.  Fresh, frozen, or canned fruit can be used in this delicious recipe.  Enjoy!

Spicy Fruit Cup


  • 2 cups strawberries (fresh)
  • 1 can mandarin orange sections (16 ounce)
  • 1 can pears (16 ounce)
  • 2 cups pineapple chunks, in its own juice (16 ounce can)
  • 1 cup juice, orange
  • 1/4 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)


Cut the strawberries in half.  Open the can of mandarin oranges. Drain off the syrup.  Open the can of pears. Drain off the juice. Slice the pears.  Open the can of pineapple, but don’t drain off the juice.  Put the undrained pineapple, orange juice, cinnamon, and nutmeg in a mixing bowl. Stir together.  Carefully stir in the mandarin oranges, pears, and strawberries.  Refrigerate for 1 to 4 hours before serving.

Makes 8 servings. 127 calories per serving, 0 grams of fat, 33 grams carbohydrates, 7 mg sodium, 3 grams of fiber, and 1 gram of protein.


  • NDSU Extension Service: Focus on Fruit, June 2017
  • Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network

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