I'm still trying to decide which bit of information gleaned from preparing this article is the most surprising:

1. According to the Garbage Project at the University of Arizona at Tucson, the average American family throws out 150 pounds of rotten produce every year. At a conservative $2 a pound, you're tossing $300 into the garbage every year -- a staggering 11 billion pounds nationwide.

2. An electric fruit bowl costs $99.99.

See? It's hard to decide. But it's really a moot point. An electric fruit bowl that keeps fruits and vegetables fresh for 10 days is totally unnecessary.

GENERAL RULES

What does matter is we figure out how to keep produce fresh long enough to consume it. All of it. It's not difficult to learn the ins and outs. Here are some general rules:

1. Most fruits will ripen at room temperature. However, once ripe, they should be refrigerated.

2. With few exceptions, never wash fruits or vegetables before storing. Water hastens spoilage. Wait to wash until just before eating.

SPECIFIC HANDLING

Apples: Always store apples in the refrigerator. Room temperature speeds up the apple's natural decaying process. Apples stored in the refrigerator will last 10 times longer (60 to 90 days) than apples stored at room temperature.

Avocados: Ripen at room temperature. Once slightly soft, store in the refrigerator. Ripe avocados will stay fresh and delicious for up to five days in the refrigerator.

Bananas: Store

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unbagged at room temperature. Ideally, suspend from a hook so they are not resting on any surface. Do not refrigerate. Once ripe, bananas will last three to five days.

Grapes: Leave on stems and store in a zip-type plastic bag in the refrigerator. Unwashed grapes on the stem will stay fresh for a couple of weeks.

Lettuce: Here's an exception to the do-not-wash rule. Wash lettuce and leafy greens under cold running water. Drain well. Store in zip-type bag in the refrigerator, inserting a paper towel in the bag to absorb moisture. Lettuce will remain fresh and crisp for seven to 10 days.

Onions, potatoes: Never refrigerate onions or potatoes. Store in dark, cool space, such as a closet or pantry. To get onions to last for months: Cut one leg from a clean pair of pantyhose. Drop an onion into the toe; tie a knot close to the onion. Repeat process until filled. Hang it up. To remove an onion, cut right below the lowest knot. Air circulation encourages long life and discourages sprouting. This technique works well with garlic and potatoes, too.

Strawberries: Arrange berries in a plastic container with a tight-fitting lid, in a single layer so they are not touching. Will stay fresh for four to five days. Wash just before using.

Tomatoes: Store at room temperature, stem down and away from sunlight. Once ripe, place in a zip-type bag in the refrigerator where they will stay fresh for up to a week.

Write to mary@everydaycheap skate.com or Everyday Cheapskate, P.O. Box 2135, Paramount, CA 90723.