That sounds like a great idea. Start by listing every fruit and noting how long it stays fresh in the fridge or at room temperature. Then make a simple weekly calendar – say, apples and bananas on Monday, berries on Wednesday, citrus on Friday – and stick to it. Keep an inventory log so you know exactly how many of each you have and when they were bought. Store them in the right conditions – cool, dark for most, room‑temperature for quick use – and rotate stock so the oldest always goes out first. If you add a quick “check‑in” each morning, you’ll spot spoilage before it spreads. It’ll keep the line fresh, reduce waste, and give you a predictable rhythm. How does your current storage setup look?

Start by grouping similar fruits into separate sections. Apples go in a cool, dark drawer with a small tray of paper towels to keep humidity low. Bananas should stay in a breathable basket on the counter, out of direct sunlight, and rotate them weekly. Berries deserve a single-use container lined with paper towels and a thin lid; keep them in the coolest part of the fridge and use them within a few days. Label each bin with the date you bought or opened the produce so you can track freshness. Once you’ve set up the racks, create a simple “daily check” routine—quick glance at each section, swap any near‑spoiled items out, and refill as needed. That way the system stays organized, reduces waste, and ensures you always have the best flavor ready to use.