It's time to say goodbye to waste! Extend the life of your fruits and vegetables with these crisper drawer tips and tricks.
Here’s the Right Way to Use Your Refrigerator’s Crisper Drawer
Updated on Jul. 15, 2024
Do you actually know how to use the crisper drawer in the refrigerator, or do you find yourself cramming produce in there in a mad dash to unload the groceries? I’ll be the first one to admit it—I actually used those drawers as beer storage for a long time. Once I graduated from my college phase, I still haphazardly put fruits in one drawer and vegetables in the other.
The crisper drawer was a mystery for years, but now I realize it’s a fruit and vegetable lifesaver. Getting the most out of your refrigerator’s crisper drawer can significantly extend the life of your fruits and vegetables. That not only saves you money on groceries, but it also makes sure that your food tastes super fresh, too! It’s time to stop storing our food wrong and learn the right way to use those crisper drawers.
Adjust the Humidity Sliders
The crisper drawer extends the life of your fruits and vegetables by controlling the airflow around them via the vents. Most crisper drawers have adjustable humidity vents, allowing you to close off the airflow (creating more humidity) or open it up (creating a low-humidity environment). The best way to manage your crisper environment is by creating one high- and one low-humidity crisper drawer. We’ll take a look at what you’ll want to store where in a moment.
Trap Ethylene Gas
The primary reason your food is going bad? Something called ethylene gas. Certain fruits (like bananas, kiwis and pears) release a hormone known as ethylene gas as they ripen. This gas is great if you want to quickly ripen an avocado, but it’s not so ideal if you want to keep your lettuces fresh. Luckily, your refrigerator’s crisper drawer can help with that! When you shut down the airflow access and create a high-humidity crisper drawer, you also trap all that ethylene gas inside. That means it can’t escape, so it won’t be able to prematurely soften or discolor your other produce.
Use the Humidity Zones Wisely
As a general rule of thumb, use the low-humidity setting for anything that rots easily. That means apples, pears, avocados, melons or stone fruits. The high-humidity drawer is great for anything that wilts—think thin-skinned vegetables like asparagus or leafy vegetables like greens. The high-humidity drawer is also ideal for ethylene gas sensitive items (like strawberries). Since most of the ethylene producers will be in the other drawer, your items will be super safe here.
Find more ways to keep your lettuce fresh.
Don’t Overfill or Underfill the Drawer
The crisper drawer is designed to work best when it’s two-thirds full, so don’t be afraid to load it up! Talk about the perfect motivator to stock up on healthy fruits and vegetables. But, everything in moderation, of course. Be careful not to pack the drawers too tightly. Your food won’t be able to breathe if it’s in close quarters. And the weight of heavy items could damage more delicate items.
Recipes to Use Your Fresh Produce
Strawberry Arugula SaladStrawberry arugula salad uses an unexpected blending of ingredients to yield a wonderfully tasty side dish. Or go ahead, make it a meal.
Apricot FluffWhen we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
Cucumber Salad with Miracle WhipCucumber salad with Miracle Whip, or Kansas cucumber salad, is a generations-old recipe that's a hit at picnics, potlucks and barbecues.
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Spring Pea & Radish SaladWinters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Grape SaladThis grape salad has it all: juicy grapes, creamy dressing, crunchy pecans and a sweet brown sugar topping. It’s kid-friendly and perfect for potlucks.
Shrimp Avocado SaladShrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.
Chef SaladThis gorgeous combination of garden veggies, hard-boiled eggs, deli turkey and ham is perfect for lunch or dinner. Customize your chef salad with different vegetables and salad dressings.
Red Potato Salad DijonMy mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
Cornbread SaladCraving a taste of summer? Whip up this classic southern cornbread salad! Layers of sweet cornbread, creamy dressing, and fresh veggies take sweet and savory to a whole new level.
Chicken & Onion Caesar SaladMy Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah
Citrus-Tarragon Asparagus SaladI created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
Strawberry Poppy Seed SaladSweet, tangy and bursting with the fresh flavors of summer, this easy strawberry poppy seed salad is a gorgeous, versatile side dish to serve the second warm weather arrives.
Kale Slaw Spring SaladMy parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Fresh Sugar Snap Pea SaladWe found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
Tuna Nicoise SaladTuna Nicoise salad is a perfect lunch for a weekend or even to make ahead for the work week. Our recipe is traditional with tuna, tomatoes and beans, but is easily adaptable to suit your tastes.
Pina Colada Carrot SaladThis sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
Tzatziki Potato SaladMy son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
Garlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California
Fresh Broccoli Salad with LemonThe slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona
Honey-Pecan Kiwi SaladThis dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. —Marla Arbet, Kenosha, Wisconsin
Cioppino-Mixed Green SaladLiving in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Psst! Take a look at our guide to the best salad bowls.
Strawberry Pasta SaladBow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania
Italian Salad with Lemon VinaigretteFor an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
