12. Pineapple and Apples
Pineapple doesn’t produce much ethylene, but it doesn’t tolerate it well either. Apples, on the other hand, release a steady stream of it as they ripen. When pineapple sits near apples, it can over-ripen, ferment, or turn mushy. The flavor can also sour, leaving you with something that tastes more like vinegar than sweet fruit. Pineapples should be kept whole at room temperature, or cut and stored in the fridge. Apples do best in a cool space like a drawer or pantry shelf—but not with tropical fruits. Keeping these separated helps preserve pineapple’s juicy texture and apple’s crispness. Another win for smart storing of fruits and vegetables.
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