The Crisper Drawer Map

Where things go so you eat them before they turn. Print it, stick it on the fridge.
SimplyKrispguide.simplykrisp.com
Doorwarmest spot
Condiments, juice, butter. Not milk, not eggs, not greens.
Top shelfsteady temp
Leftovers, ready-to-eat food, herbs standing in a jar of water with a loose bag over the top.
Middle shelf
Dairy, eggs. Berries in their vented clamshell, unwashed until you eat them.
Bottom shelfcoldest
Raw meat and fish on a tray so nothing drips on produce below.
Crisper drawersa Krisp case in each one
Both drawers get a Krisp. Ethylene builds up in the fruit drawer because that is where it is made, and in the vegetable drawer because that is where it does the damage. One case on the side wall of each drawer; swap the sachets on the same day.

High humidity (vent closed) Krisp 1

Things that wilt: lettuce, romaine, spinach, kale, broccoli, cauliflower, cucumbers, peppers, carrots, celery, green beans, asparagus, fresh herbs. These are the produce ethylene ruins first.

Low humidity (vent open) Krisp 2 Producers

Things that rot: apples, pears, ripe stone fruit, grapes, melon. Apples and pears are strong ethylene producers; keep them here, away from the greens, with the second Krisp case pulling the gas out at the source.

Counter, not fridge

  • Bananas, tomatoes, avocados, whole melons, stone fruit until ripe
  • Potatoes, onions, garlic, winter squash in a cool dark cupboard
  • Move avocados and stone fruit to the fridge once ripe to hold them a few more days

Three habits that matter more than any gadget

  • Eat-first shelf. One spot at eye level for what is closest to turning.
  • Shop the drawer before the store. Thirty seconds, phone photo, then go.
  • Prevent first, compost the rest. What you can't save still shouldn't go to landfill.
Storage guidance from the SimplyKrisp Produce Storage Guide, built on UC Davis Postharvest Technology Center data. More at guide.simplykrisp.com
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