The single most useful rule: counter until ripe, fridge after. Almost everything else is a variation on that.
First thing: unpack the box
Take everything out as soon as it arrives. Fruit sitting in a closed box holds heat and moisture, which speeds up spoilage. Give each piece a little space on the counter.
While it's ripening
Room temperature, away from direct sunlight
Don't refrigerate unripe tropical fruit. Cold interrupts ripening — sometimes for good — and can leave the flesh dull or discolored. This is the mistake we hear about most.
To speed it up: a paper bag traps the fruit's natural ethylene and shortens the wait. Add a banana to go faster still.
To slow it down: keep it spread out, cool, and well ventilated.
Once it's ripe
Move it to the refrigerator. That typically buys you an extra few days. Cut fruit should go in an airtight container in the fridge and is best within a couple of days.
Roots and tubers
Store these somewhere cool, dark, and dry — a pantry or cupboard rather than the fridge. Keep them out of plastic so they can breathe.
Freezing
Many tropical fruits freeze beautifully once ripe. Peel, remove seeds or pits, cut into chunks, freeze in a single layer on a tray, then transfer to a bag. Excellent for smoothies, and a good way to rescue fruit that's ripening faster than you can eat it.
Fruit-specific guidance
Every variety has its own quirks — check the product page for the fruit you ordered, or just ask us. Chat here, email [email protected], or call (786) 758-4787.