How to Store Apples and Oranges So They Last Longer

Why Apples and Oranges Need Different Conditions

Apples and oranges come from different climates and have different metabolisms after harvest. Apples are a temperate fruit that continues to ripen after picking, while oranges are a subtropical fruit that does not ripen further once harvested. This difference drives almost every storage decision.

Apples produce ethylene gas, a natural plant hormone that accelerates ripening in nearby produce. Oranges are ethylene-sensitive, meaning the gas can cause their peels to soften and their flavor to deteriorate. Storing the two together shortens the life of both, so separate storage is the first rule.

Temperature needs also diverge. Apples keep best in cold, humid conditions near freezing. Oranges prefer cooler-than-room temperatures but not as cold as apples, and they tolerate slightly less humidity. A single fruit bowl on the counter serves neither fruit well.

• Store apples and oranges separately to prevent ethylene damage
• Apples need cold and high humidity; oranges need cool and moderate humidity
• Neither fruit belongs in a sealed plastic bag at room temperature

The Best Place for Apples: The Refrigerator

The refrigerator's crisper drawer is the best place for most apple varieties. At temperatures between 30°F and 35°F (-1°C to 2°C), apples can stay crisp for several weeks to a few months, depending on the variety. At room temperature, the same apples may soften and become mealy within a week.

Humidity matters as much as temperature. Apples lose moisture through their skin, which causes wrinkling and shriveling. Keep them in a plastic bag with a few small holes poked in it, or in the high-humidity crisper drawer if your refrigerator has that setting. The bag traps moisture while the holes allow some air exchange.

Check stored apples every week or two and remove any that show bruises, soft spots, or mold. One bad apple really can spoil the bunch: decay spreads quickly through contact, and mold spores can travel through the air in a closed drawer.

Where Oranges Last Longest: Cool Counter or Fridge

Oranges do not ripen after picking, so the fruit you bring home is as sweet as it will get. The goal of storage is simply to slow moisture loss and mold growth. At typical room temperature, oranges keep well for about a week. In the refrigerator, they can last two to three weeks or longer.

The refrigerator is the better choice if you buy in bulk or want to stretch your supply. Place oranges in the crisper drawer, ideally in a mesh bag or loose rather than in an airtight container. Good airflow around each fruit reduces the chance of mold developing where oranges touch.

If you prefer the look and convenience of a counter bowl, choose a spot away from direct sunlight and heat sources like the stove. Eat those oranges first, and keep a backup supply in the fridge for later in the week. Oranges with thicker peels, like navel varieties, store longer than thin-skinned types like mandarins.

Keeping Apples Crisp: Humidity and Airflow Tricks

A common complaint is that refrigerated apples go soft or mealy. This usually happens because the fruit lost moisture or was stored too long. The perforated-bag method addresses both: the bag keeps humidity high, while the holes prevent condensation from pooling against the skin, which can encourage mold.

Another trick is to store apples away from strong-smelling foods. Apples absorb odors readily, and a bag of apples kept next to onions or fish can pick up those flavors. The crisper drawer's separate compartment helps, but if your fridge has only one drawer, consider using a lidded container.

For apples you plan to eat within a few days, the counter is fine. But even then, keep them in a bowl with some airflow rather than a sealed container. A breathable fruit bowl or a paper bag works better than a solid plastic bin, which traps ethylene and speeds up ripening.

Preventing Mold and Spoilage on Citrus

Mold is the main enemy of stored oranges. It usually starts at the stem end or at any small cut or puncture in the peel. Before storing, inspect each orange and set aside any with soft spots, cuts, or visible mold. Use those first, and do not wash oranges before storage: added moisture on the peel encourages mold growth.

If one orange in a bag develops mold, remove it immediately and check the others for contact. Mold spores spread quickly through a bag of fruit. Washing the remaining oranges in cool water and drying them thoroughly before returning them to storage can slow the spread, though it does not eliminate the risk.

Citrus also stores well at slightly warmer temperatures than apples. If your refrigerator has a dedicated citrus drawer or a less-cold zone, use it. Otherwise, the regular crisper works fine, just set it to a lower humidity setting if you have the option, since oranges prefer drier conditions than leafy greens.

What to Do With Apples and Oranges That Are Past Their Prime

Soft, slightly wrinkled apples are still fine to eat or cook with, even if they are not appealing as a fresh snack. They make good applesauce, pie filling, or baked oatmeal. Apples with large bruises or mold should be discarded entirely, as mold can penetrate deeper than the visible spot.

Oranges that have dried out or developed a dull, puffy peel are often still juicy inside. Squeeze them for juice before they go bad, or zest the peel before it dries completely. Oranges with visible mold or an off smell should be thrown out, as should any with fermented or sour flavor.

Neither fruit freezes well whole, but both freeze successfully in prepared forms. Peeled apple slices and orange segments both freeze well for smoothies or baking. This is covered in more detail in the freezing guide, but the short version is: wash, peel, cut, and freeze in a single layer on a tray before transferring to a bag.