Fruit displayStoring

Do not wrap fruit in cling film as it can’t breathe and can turn mouldy.


Ripening fruit

Some fruits are picked and shipped when they are still firm. These include avocados, apricots, bananas, kiwi fruit, nectarines, pears, peaches, plums, and tomatoes.

To ripen fruit, place them in a small, clean paper bag. Loosely close the bag and store at room temperature. You can mix the varieties of fruit in the same bag. A mature apple or ripe banana added to the bag will speed up the ripening process.

Check the fruit daily and remove any fruit that yields to gentle hand pressure. The removed fruit can then be used or refrigerated for a few days. Refrigeration retards further ripening. The exception is the tomato which should never be stored in the fridge because the flesh gets mushy. With bananas the peel will turn black but the flesh remains acceptable.



Freeze individual fruits by spreading them out on baking trays. When frozen, seal in freezer bags, label date and store in the freezer until needed. To defrost, spread out on a tray or large plate, cover with cling film and place in the fridge for 30 minutes to an hour, depending on the size of the fruit.