What Fruits Can Sit Next to Each Other?

October 8, 2025 •

4 min read

According to the USDA, improper food storage is a major cause of food waste, a problem a simple storage technique could help solve. By understanding which fruits can sit next to each other, you can significantly extend their shelf life and prevent premature spoilage caused by a natural plant hormone called ethylene.

Quick Summary

Different fruits release varying levels of ethylene gas, which can accelerate the ripening and decay of other produce stored nearby. By classifying fruits as high-ethylene producers, ethylene-sensitive, or ethylene-tolerant, you can strategically group them to maintain their freshness for longer periods, reducing food waste and saving money.

Key Points

Ethylene Gas is the Culprit: Some fruits, like apples and bananas, release ethylene gas that speeds up the ripening of nearby produce.
Group by Ethylene Needs: Separate high-ethylene producers (apples, bananas, avocados) from ethylene-sensitive fruits (berries, grapes, melons).
Use Separate Storage Areas: Keep different types of fruit in separate bowls or refrigerator drawers to prevent cross-contamination of ethylene gas.
Refrigerate Ripe Fruit: Once fruits like peaches, plums, and avocados have ripened on the counter, move them to the fridge to slow the process.
Use Paper Bags for Fast Ripening: If you need to ripen a fruit quickly, place it in a paper bag with an ethylene producer like an apple or banana.
Keep Berries Dry: Ensure berries are completely dry before refrigerating them, as moisture accelerates mold growth.
Remove Spoiled Fruit Immediately: A single rotten fruit can release high levels of ethylene and spoil the entire batch.

The Science of Ethylene Gas and Fruit Ripening

To understand which fruits can sit next to each other, you must first understand the role of ethylene gas. Ethylene is a gaseous plant hormone released by certain fruits, which signals the ripening process. While this is a natural part of a fruit's maturation, proximity to other produce can cause unintended and rapid ripening, leading to faster spoilage.

Ethylene Producers: The Fruits to Keep Separate

These fruits, also known as climacteric fruits, produce a significant amount of ethylene as they ripen. To prevent them from spoiling your other produce, it's best to store them separately.

Apples: A major ethylene producer. It's best to store them alone, especially away from other fruits and vegetables.
Bananas: These are famous for their high ethylene output. Keep them separate from other fruits, particularly once they begin to ripen.
Avocados: Ripening can be sped up by placing them in a paper bag with an apple or banana, but keep ripe avocados away from other produce.
Apricots, peaches, plums: These stone fruits release ethylene as they mature and should be stored away from sensitive produce.
Pears: Similar to apples, pears produce a high amount of ethylene.

Ethylene-Sensitive Fruits: The Victims of Ethylene

These fruits are highly susceptible to ethylene gas and will ripen and spoil more quickly if stored near ethylene producers.

Grapes: Easily absorb ethylene, which can cause them to become soft and spoil faster.
Watermelons and other melons: While they produce some ethylene, they are also very sensitive to it. It is best to store them away from apples and bananas.
Lemons and Limes: Citrus fruits are generally tolerant, but some varieties like lemons and limes are sensitive to ethylene from other fruits like apples and bananas.
Berries (strawberries, blueberries, raspberries): These delicate fruits can turn moldy quickly when exposed to ethylene gas.
Kiwi Fruit: Extremely sensitive to ethylene, so it's vital to store them separately.

Ethylene-Tolerant Fruits: The Safe Housemates

These fruits are not significantly affected by ethylene and can be safely stored together or near ethylene-producing fruits.

Cherries: These are not sensitive to ethylene and can be stored near other produce.
Pineapples: A non-climacteric fruit that can be stored safely with other fruits.
Grapefruit: This citrus fruit can be stored near ethylene producers without much effect.
Oranges: Like grapefruit, oranges are not very sensitive to ethylene.

Practical Fruit Storage Strategies

To maximize the freshness of your fruit, follow these practical steps:

Segregate into Groups: Divide your fruit into three baskets or containers based on their ethylene classification: producers, sensitive, and tolerant. Keep producers separate, and tolerant fruits can be stored together.
Use Crisper Drawers: Use your refrigerator's crisper drawers. One can be designated for ethylene producers (e.g., apples, pears) and the other for ethylene-sensitive produce (e.g., berries, grapes).
Use Paper Bags to Ripen: If you want to speed up the ripening of an avocado or pear, place it in a paper bag with an apple or banana. The bag traps the ethylene gas, accelerating the process. Never use a sealed plastic bag, as this traps moisture and will cause premature rot.
Refrigerate Once Ripe: Move ethylene-producing fruits like peaches and avocados to the refrigerator once they are ripe to slow down further ripening.
Wash and Dry Berries: For fragile berries, wash and dry them thoroughly before storing them in a jar or breathable container in the fridge. Excess moisture is a primary cause of mold.

A Comparison of Fruit Storage Needs


Fruit Type	Ethylene Production	Ethylene Sensitivity	Ideal Storage Location	Best Practice
Apples	High	Low	Refrigerator (sealed bag)	Store alone, away from other produce.
Bananas	High	Low	Countertop until ripe, then refrigerate	Store alone, away from other fruits and veggies.
Avocados	High	High	Countertop to ripen, then refrigerate	Separate from other produce; use paper bag trick to ripen faster.
Grapes	Very Low	High	Refrigerator (perforated bag)	Keep away from high ethylene producers.
Berries	Very Low	High	Refrigerator (ventilated container)	Store away from ethylene producers and keep dry.
Pineapple	Very Low	Very Low	Countertop or refrigerator	Can be safely stored with most other fruits.
Cherries	Very Low	Very Low	Refrigerator	Very tolerant; safe to store with most other produce.

Conclusion: Strategic Storage is Key

Strategic fruit storage is a simple yet effective way to preserve freshness, reduce food waste, and save money. The key lies in understanding the dynamics of ethylene gas, a natural ripening agent produced by some fruits. By identifying high-ethylene producers (like apples and bananas), ethylene-sensitive fruits (like grapes and berries), and ethylene-tolerant options (like pineapples and cherries), you can create a storage system that works for your kitchen. Segregating fruits into logical groups and using the refrigerator strategically will prevent premature spoilage and allow you to enjoy your produce at its peak for longer. Remember to use paper bags to accelerate ripening when needed and to check for overripe items regularly to prevent the spread of spoilage. For further detailed guidelines on produce storage, the USDA provides helpful resources on food safety and handling.

USDA Food and Nutrition Service: Storing Fresh Produce

Frequently Asked Questions

Apples and bananas both release high levels of ethylene gas. Storing them together will not only accelerate their own ripening but can also cause other nearby fruits to spoil faster due to the concentrated gas.

Yes, you can typically store different types of berries together, as they are all ethylene-sensitive and do not produce much ethylene themselves. The main factor for keeping them fresh is to keep them dry and refrigerated.

To ripen a fruit like an avocado or pear faster, place it in a paper bag with an ethylene-producing fruit, such as an apple or banana. The bag traps the gas and speeds up the ripening process.

Citrus fruits like oranges and grapefruit are largely ethylene-tolerant and can be stored with other fruits without issue. However, lemons and limes should be kept separate from ethylene producers.

Generally, it is best to store fruits and vegetables separately. This is because many fruits produce ethylene, which can cause ethylene-sensitive vegetables like leafy greens and broccoli to turn yellow and wilt prematurely.

Improper fruit storage can lead to premature spoilage, mold growth, changes in flavor and texture, and increased food waste. Understanding ethylene is key to preventing these issues.

Ethylene-tolerant fruits that can sit next to each other include pineapple, cherries, grapefruit, and oranges. They are less affected by the ripening gas produced by other fruits.