Your refrigerator’s crisper drawer isn’t just for organization! The drawer (or if you’re lucky, multiple drawers) helps keep produce fresh and separate from other items in the fridge that may spoil faster when exposed to ripening fruits. Not everything belongs in the crisper, but many fruits and vegetables will fare better when they’re stored in there.
“The crisper drawer is used to control humidity. Some crisper drawers have vents that let you adjust how much air gets through, while others are fully closed,” says Jennifer Nicole Bianchini, MS, RD, IFNCP, RYT, founder of Body to Soul Health. “The less air that goes through, the higher the humidity. This helps regulate the moisture levels of fruits and veggies.”
If your crisper drawer has adjustable settings, Bianchini recommends using the high-humidity setting for vegetables that wilt easily (like leafy greens), and the low-humidity setting for fruits that are sensitive to ethylene gas (like apples and pears). Here are some of the most important fruits and veggies to store in the crisper drawer.
- Jennifer Nicole Bianchini, MS, RD, IFNCP, RYT, founder of Body to Soul Health
- Gen La Rocca, chef and owner of Two Cloves Kitchen
Leafy Greens and Lettuces
All types of lettuce belong in the crisper drawer for peak freshness and crispness. “Produce tends to get moldy more quickly when it’s stored in the main part of the fridge,” Bianchini says. “Therefore, when you place certain types of produce in the crisper drawer, the moisture stays regulated, helping it stay fresher for longer.”
Leafy greens become wilted and dry when there isn’t enough humidity, Bianchini says. Spinach, kale, Swiss chard, collards, and other leafy greens belong in the crisper.
Cucumbers
All types of cucumbers belong in the crisper! “Keeping produce in the crisper drawer helps it stay fresh longer, taste better, and retain its flavor,” Bianchini says. As a general rule, if it’s a food that you enjoy most when it’s crispy, the crisper is where it belongs.
Apples
“Some fruits and vegetables can start to ripen in the fridge when there’s too much humidity and ethylene gas (a natural plant hormone that promotes ripening), especially without enough airflow,” says Bianchini. Apples fall in this category. “Then they start to emit even more ethylene gas. This causes them to ripen too quickly, get moldy, or go bad. Produce can also interact with other foods that emit carbon dioxide and gases, which speeds up the ripening process and makes them spoil faster.” For this reason, keep your apples in a separate section of the fridge, like the crisper or a dedicated drawer.
Pears
Pears, like apples, belong in a cool, dark place, ideally the crisper drawer. They can be stored with apples, but if they’re ripening too quickly, separate the ripe fruit and eat it as soon as possible.
Herbs
Similar to leafy greens, most cut herbs belong in the crisper drawer. Cilantro, parsley, and basil can all be stored in the crisper, ideally with their stems in a small jar of water, like a bouquet, if there is room. Cover the herbs with a loose plastic bag to help keep them fresh.
Berries
“Strawberries, raspberries, and blueberries are highly perishable,” says Gen La Rocca, chef and owner of Two Cloves Kitchen. “Once ripe or washed, they should always be refrigerated to prevent mold and extend freshness.
Cut or Prepped Vegetables
Put that meal prep in the crisper! “Once a vegetable is sliced—like bell peppers, carrots, or cucumbers—it becomes more vulnerable to bacteria and to drying out. Always refrigerate after cutting,” La Rocca says.
Brussels Sprouts
Brussels sprouts and other brassicas (like cabbage, cauliflower, and broccoli) belong in the crisper drawer at high humidity. In a sealed bag or container, they can last for weeks.
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