How to store fresh veg and fruit so it lasts longer

Up to half of fresh produce is wasted at home due to poor storage. A few simple rules can add days to the life of your veg and fruit. Here's what goes where, and what's best kept apart.

Fridge or room temperature?

Most leafy greens, berries and mushrooms keep best in the fridge's crisper drawer. But citrus, tomatoes, potatoes and onions should not go in the fridge — they hold their flavour best at room temperature, in a dark, airy spot.

• Fridge: lettuce, spinach, carrot, radish, broccoli, blueberry, cherry, mushroom.
• Counter, cool spot: tomato, banana, citrus, avocado, squash, garlic, onion, potato.
• Fridge only once ripe: peach, pear, kiwi, avocado — let them ripen on the counter first.

What spoils what? The ethylene rule

Some fruits (apple, banana, pear, tomato) release ethylene gas, which speeds up the ripening and spoilage of nearby produce. Keep them away from leafy greens and quick-softening fruit. To ripen a firm avocado fast, pop it in a paper bag with an apple — a couple of days and it's ready.

Washing: only before eating

Wash berries and salad only right before eating — moisture during storage speeds up spoilage. Store leafy greens wrapped in a tea towel or paper towel to absorb excess humidity.

Quick tips for less waste

• Eat the softer, faster-ripening pieces first.
• Wilted veg makes soup, overripe fruit makes a smoothie or preserve — nothing goes to waste.
• Buy only what you'll eat in a week — a weekly veg box helps with that.