Keep it fresh! Dos and don'ts of storing food

Watermelon
* Do: Ripen on your countertop for about a week, which nearly doubles the melon's lycopene and beta-carotene levels, according to a USDA study. Pop it in the fridge a day before eating.
* Don’t: Store it near other fruits; watermelon is easily damaged by ethylene, a gas released by fruits that speeds up deterioration.

Grapes
* Do: Store in their original ventilated plastic bag, remove bruised or damaged fruit, and wrap the rest in paper towel to absorb excess moisture that promotes mold growth.
* Don’t: Wash until right before eating; doing so in advance encourages mold development.


Fresh herbs
* Do: Wrap in paper towels to absorb moisture, and place in a plastic bag in the crisper drawer.
* Don’t: Refrigerate basil, which is damaged by the cold; stand it in water on a sunny windowsill.

Tomatoes
* Do: Store cherry and grape tomatoes in their original containers in the refrigerator. Ripen large varieties on the counter — cold temperatures halt color, flavor, and nutrient development. Once bright red, store them in the fridge.
* Don’t: Place ripe tomatoes near vegetables, as they give off ethylene.

Berries
* Do: Store in their original clamshell containers, which increase ventilation. Remove bruised or moldy berries from the batch; they'll speed up decay among the rest.
* Don’t: Wash berries prior to storage for the same reason as grapes.

Leafy greens
* Do: Pat them dry before storing, as excess moisture contributes to decay. Wrap in paper towels, place in a plastic bag, and store in the crisper.

* Don’t: Keep them in close proximity to ethylene-emitting fruits like tomatoes.