What fruit should not be next to each other?

According to the Food and Agriculture Organization, roughly one-third of all food produced globally for human consumption is lost or wasted each year. A major contributor to this waste is improper storage, particularly mixing fruits that trigger premature ripening in others. Knowing what fruit should not be next to each other is a simple, yet effective, way to extend your produce's shelf life and minimize food waste.

Quick Summary

Certain fruits produce a natural hormone called ethylene gas, which accelerates the ripening of other produce around them. Storing these high-ethylene producers, like bananas and apples, separately from fruits sensitive to the gas is crucial. Proper separation prevents premature spoilage, maintains optimal texture and flavor, and extends the shelf life of your fruit.

Key Points

• Separate Ethylene Producers and Sensitives: Store high ethylene-producing fruits, like bananas and apples, separately from ethylene-sensitive produce, such as leafy greens and avocados.

• Bananas Spoil All Fruits: Bananas are a potent source of ethylene gas and should be stored away from all other fruits and vegetables, ideally hanging on a hook.

• Use Ethylene to Your Advantage: Place unripe fruit like avocados or kiwi in a paper bag with a ripe banana or apple to accelerate ripening.

• Refrigerate Strategically: Move climacteric fruits like avocados and peaches to the fridge only once they are ripe to slow down further maturation and extend freshness.

• Control Overcrowding and Airflow: Avoid stacking or piling produce, especially ethylene-producers, in a single bowl to prevent trapped gas and premature spoilage.

The Science Behind Fruit Ripening: Ethylene Gas

At the heart of proper fruit storage is a simple concept: ethylene gas. This colorless, odorless gas is a natural plant hormone that triggers the ripening process. Fruits that produce significant amounts of ethylene are known as "climacteric" fruits, while those that do not are "non-climacteric". When high ethylene-producing fruits are stored next to sensitive fruits, the gas accelerates the ripening of the sensitive produce, causing it to spoil much faster.

Ethylene-Producing vs. Ethylene-Sensitive Fruits

Understanding which fruits fall into which category is the key to mastering your produce storage. A climacteric fruit's ripening process is characterized by a spike in ethylene production and respiration, an autocatalytic process where more ethylene leads to even more ethylene. Non-climacteric fruits, conversely, do not show this burst of ethylene production post-harvest and need to be picked at their peak ripeness.

High Ethylene Producers (Climacteric)

• Apples
• Apricots
• Avocados (as they ripen)
• Bananas
• Cantaloupe
• Figs
• Kiwi
• Mangoes
• Nectarines
• Peaches
• Pears
• Plums
• Tomatoes

Ethylene-Sensitive Fruits (Can be climacteric or non-climacteric)

• Avocados (unripe)
• Bananas (unripe)
• Broccoli
• Carrots
• Cucumbers
• Leafy greens (lettuce, spinach, kale)
• Lemons
• Peppers
• Squash
• Sweet potatoes
• Watermelon

Ethylene-Resistant Fruits (Safe to store with producers)

• Berries (strawberries, blueberries)
• Cherries
• Oranges
• Pineapple

The Common Offenders: What to Avoid

Putting together the wrong fruit in a bowl or crisper drawer is a primary cause of food spoilage. Here are some of the most critical pairings to avoid:

• Apples and Oranges: Apples are a top producer of ethylene, which can cause oranges and other citrus fruits to develop a bitter taste and tougher skin. Store apples in the refrigerator and oranges in a mesh bag on their own.
• Bananas and Nearly Everything: Bananas are one of the most potent ethylene producers. Storing them in a fruit bowl with other produce is a surefire way to speed up ripening across the board. Keep bananas on a separate hook or in their own spot on the counter.
• Tomatoes and Cucumbers: While botanically a fruit, tomatoes release high levels of ethylene that can cause cucumbers to soften and yellow prematurely. Store tomatoes at room temperature away from other sensitive produce.
• Melons and Other Fruits: Melons, particularly cantaloupe, have a high water content and should be stored alone. They digest faster and can lead to fermentation and spoilage in mixed fruit salads.
• Apples and Potatoes: The ethylene from apples can cause potatoes to sprout faster. Store both in a cool, dark, well-ventilated space, but keep them separated.

Comparison Table: Ethylene Sensitivity

Fruit/Vegetable	Ethylene Producer?	Ethylene Sensitive?	Ideal Storage Location & Notes
Apple	High	Yes	Fridge crisper drawer, away from others
Banana	High	Yes	Countertop on a hook, away from other produce
Avocado	High	Yes	Countertop to ripen, then fridge away from producers
Cantaloupe	High	Yes	Countertop, away from other produce
Pear	High	Yes	Countertop to ripen, then fridge away from producers
Tomato	High	Yes	Countertop, away from sensitive produce
Broccoli	Low	High	Fridge, sealed from producers
Lettuce	Low	High	Fridge, sealed from producers
Carrots	Low	High	Fridge, sealed from producers
Orange	Low	No	Countertop or fridge, in a mesh bag
Grape	Low	Yes	Fridge, away from producers

Practical Storage Tips to Maximize Freshness

1. Use a Banana Hook: Hanging bananas prevents bruising and allows for better air circulation, which can slow down their ripening process.
2. Separate Your Crisper Drawers: If you have two crisper drawers, designate one for ethylene producers and the other for sensitive produce. This simple segregation can make a huge difference in shelf life.
3. Use Paper Bags to Trap Ethylene: To speed up the ripening of a hard avocado or pear, place it in a paper bag with an apple or a ripe banana. The trapped ethylene will accelerate the process naturally.
4. Refrigerate Strategically: Once climacteric fruits like avocados and peaches are perfectly ripe, move them to the refrigerator to slow down further ripening. Non-climacteric fruits like berries should be refrigerated immediately.
5. Wrap Stems to Control Gas Release: For bananas, wrapping the stems in plastic wrap or foil can help contain the ethylene gas, preventing it from spreading to the rest of the bunch and slowing down ripening.
6. Wash Produce Just Before Use: Washing produce too early can remove its natural protective coating and introduce moisture, which encourages mold growth and spoilage.
7. Keep Pungent Produce Separate: Fruits can absorb strong smells from nearby foods like onions and garlic. Store these items in separate, well-ventilated areas to avoid flavor transfer.

Conclusion

Mastering the art of fruit storage is less about complex techniques and more about understanding the simple science of ethylene gas. By identifying which fruits are high ethylene producers and which are highly sensitive, you can make smarter storage decisions that significantly extend the freshness of your produce. Proper separation, strategic refrigeration, and mindful practices are your best tools in reducing food waste and enjoying your fruits at their peak flavor and texture. A little forethought when putting away your groceries can save you money and prevent the frustrating experience of a spoiled fruit bowl.

The Takeaway

• Separate Ethylene Producers: Store high ethylene-producing fruits like apples, bananas, and tomatoes away from all other produce.
• Protect Sensitive Produce: Isolate ethylene-sensitive items like leafy greens, broccoli, and cucumbers to prevent premature wilting and spoilage.
• Strategically Use Ethylene: To ripen an unripe avocado or peach, place it in a paper bag with a banana or apple to speed up the process.
• Consider Temperature: Allow climacteric fruits to ripen on the counter, then refrigerate to extend their shelf life. Most non-climacteric fruits should be refrigerated immediately.
• Maximize Airflow: Avoid overcrowding your produce, especially in bowls, to ensure good air circulation and prevent trapped ethylene from accelerating decay.

Resources

• Food and Agriculture Organization
• U.S. Department of Agriculture (USDA) Storage Guidelines
• America's Test Kitchen - How to Prevent Fruit From Ripening Too Fast

Frequently Asked Questions

Which fruits should you avoid storing together?

You should avoid storing high ethylene-producing fruits like apples, bananas, pears, and ripe peaches next to fruits that are sensitive to ethylene, such as grapes, leafy greens, and unripe avocados.

Why do some fruits spoil others?

Some fruits spoil others by releasing ethylene gas as they ripen. This natural plant hormone accelerates the ripening and aging process of any nearby produce, causing it to go bad faster.

Can I store apples and bananas in the same fruit bowl?

No, you should not store apples and bananas together. Both fruits produce significant amounts of ethylene gas, which will cause them to ripen and spoil each other much more quickly than if stored separately.

What is the best way to store bananas?

The best way to store bananas is on a countertop, away from other produce. Using a banana hook can also help prevent bruising and provide better air circulation, slowing the ripening process.

Which fruits are not affected by ethylene gas?

Some fruits are relatively resistant to ethylene, including oranges, lemons, and berries like strawberries and blueberries. These can generally be stored near ethylene-producing fruits without significant harm.

Should I store ripe and unripe fruit together?

You should not store ripe and unripe fruit together. The ethylene gas from the ripe fruit will cause the unripe fruit to ripen and potentially overripen much faster, leading to a waste of both.

How can I make my fruit last longer?

To make your fruit last longer, store ethylene-producing fruits separately from sensitive produce, maximize air circulation, and refrigerate ripe climacteric fruits to slow down further ripening.