How to Store Lemons and Limes So They Do Not Dry Out or Mold

For fruit you will use soon, keep lemons or limes at room temperature away from direct sun.

For longer storage, refrigerate them in a clean plastic or perforated produce bag.

Under good conditions, lemons can keep roughly two weeks at room temperature and several weeks refrigerated. Limes generally have a shorter room-temperature quality window and can keep several weeks refrigerated.

These are quality estimates, not guaranteed disposal dates.

Choose sound fruit

Select citrus that is:

• Firm
• Heavy for its size
• Free from mold
• Free from leaking spots
• Not deeply bruised
• Not extensively shriveled

Minor cosmetic rind marks do not automatically indicate spoilage.

Avoid damaged fruit for long storage.

Room-temperature storage

Use a ventilated bowl, produce basket, or open container.

Keep it away from direct sunlight, stove heat, dishwasher exhaust, radiators, and damp sink areas.

Direct sunlight accelerates shriveling and discoloration.

Inspect every few days.

Refrigerator storage

Place dry citrus in a clean produce bag, perforated bag, or covered container that limits water loss.

Store it in the produce drawer.

Perforated bags reduce moisture loss while permitting some air exchange.

Do not seal fruit while it is visibly wet. Wipe condensation away and replace a damp bag.

Do not wash before storage unless fully dried

Ordinary grocery citrus can remain unwashed until use.

When washing before storage is necessary:

1. Rinse under running water.
2. Dry every surface.
3. Clean the storage container.
4. Refrigerate promptly.

Do not use soap, bleach, or household disinfectant on produce.

Remove moldy fruit

Discard a moldy lemon or lime.

Inspect the fruit that touched it.

Discard additional fruit that is soft, leaking, moldy, fermented-smelling, or collapsed.

Clean and dry the container before returning sound fruit.

Store cut citrus

Refrigerate cut lemons and limes promptly in a clean covered container.

Use them as soon as practical.

Protect cut surfaces from raw-meat leakage, dry refrigerator air, shared utensils, and dirty cutting boards.

Freeze juice

1. Squeeze the fruit.
2. Remove seeds.
3. Portion the juice.
4. Freeze in a food-safe tray.
5. Transfer frozen portions to an airtight container.
6. Label.

Frozen juice works well in cooked dishes, drinks, and sauces.

Freeze zest

Wash and dry the fruit.

Remove only the colored outer rind, not excessive bitter white pith.

Freeze the zest in a small airtight container.

Bottom line

Use the counter for short-term convenience and a refrigerated bag for longer storage.

Keep citrus dry, remove damaged fruit, and refrigerate cut pieces. Lemons are durable by fruit standards, but even they eventually object to living loose beside the toaster for a month.

Quick summary

Keep citrus at room temperature for short-term use or refrigerate it in a clean bag for longer storage. Inspect for mold, prevent condensation, and refrigerate cut fruit promptly.

Lemons and limes lose moisture and shrivel when exposed to warm dry air. Refrigerated bag storage extends quality, but trapped water and damaged fruit encourage mold.

Planned illustration

No illustration is included in this text-only release. The supplied editorial recommendation was: Original citrus-storage chart comparing counter, refrigerated bag, trapped moisture, cut storage, juice freezing, and zest freezing.

Suggested description: Lemon and lime storage methods for short and extended use.

Suggested caption: Refrigerated bag storage reduces moisture loss, provided the fruit and container remain dry.

Sources reviewed

• ^[1]
• ^[2]
• ^[3]

Limits and cautions

• Not hands-on tested

Sources reviewed

Source notes

1. https://extension.usu.edu/preserve-the-harvest/research/lemonsextension.usu.edu
2. https://extension.usu.edu/preserve-the-harvest/research/limesextension.usu.edu
3. https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetablesfda.gov

See something wrong or out of date? Report a correction.