The Complete Guide to Storing Tropical Fruits (Keep Them Fresh Longer)

General Rules

1. Ripen at room temperature — never refrigerate unripe tropical fruits 2. Once ripe, refrigerate to slow further ripening 3. Most cut fruit lasts 2-3 days refrigerated 4. Freeze purées for smoothies — most last 6+ months frozen

Fruit-by-Fruit Guide

• •Mango: Ripen at room temperature. Ripe = slightly soft, fragrant. Refrigerate ripe mangoes for up to 5 days. Freeze cubes for 6+ months.
• •Banana: Store at room temperature. Refrigerate ripe bananas (skin darkens but fruit is fine). Peel and freeze for smoothies.
• •Soursop: Ripen at room temperature until slightly soft. Use within 2-3 days of ripening. Freeze pulp (seeds removed) for up to 6 months.
• •Papaya: Ripen at room temperature. Ripe papaya keeps 2-3 days refrigerated. Squeeze lime on cut surfaces to prevent browning.
• •Avocado: Ripen at room temperature. Speed up by placing in paper bag with banana. Ripe keeps 2-3 days in fridge. Lime juice prevents browning.

Pro Tip: The Paper Bag Trick

Place unripe fruit in a brown paper bag with a ripe banana. The ethylene gas from the banana speeds ripening. Works for: mango, avocado, papaya, soursop, guava.

Freezing Guide

• •Peel, seed, and cut fruit into chunks
• •Spread on a baking sheet lined with parchment paper
• •Freeze for 2 hours until solid
• •Transfer to airtight freezer bags
• •Label with fruit name and date
• •Most tropical fruits keep 6-12 months frozen