Peaches, nectarines, plum, apricots:
Leave 1/2 on counter to ripen if you like them juicy.
Keep refrigerated for a longer shelf life. Replace the other 1/2 mid week. Eat fruits as dessert daily. If they’re too ripe, cut out the pit and freeze the fruits for smoothies.
Blackberries and raspberries: eat right away or keep refrigerated or freeze. They do not have a good shelf life.
Lettuce, broccoli, peppers, cabbage:
Store in a ventilated plastic bag in the fridge. Use leafy greens first if possible!
Cucumber & tomatoes:
Store on counter and eat within a few days.
Leave on counter for 1 week. They will turn black when ripe and feel for a slight give to make sure they’re a little soft before cutting into it. Once black and soft, it’s okay to refrigerate to extend life. Also, even if it’s black inside, scrape it off and salvage the green parts inside.
All other vegetables store in the fridge, but try to eat them as soon as possible, and buy fresh weekly rather than in bulk. It can go bad quicker during the hot summer days and lose its nutrients and flavor.