Some fruits and vegetables play nicely together, others you should keep apart.
Are you wasting food because it ripens—then rots—faster than you can eat it? (We’re sheepishly raising our hands along with
you.) Storing food the right way can make all the difference. Ethylene, a natural gas that’s released from some fruits and
vegetables, speeds up the ripening process. That can be an advantage—to ripen an avocado quickly, seal it in a paper bag—but
too much ethylene can cause produce to spoil. Fruits and veggies that release high amounts of the gas shouldn’t be stored
alongside ethylene-sensitive produce. And it’s not all about ethylene; temperature plays a role, too, in getting the most
from your produce.