Keep ripe whole tomatoes at room temperature in a single layer in an open container; avoid direct sunlight. Try to use within 5 days. Short refridgerator storage (3 days) can help delay softening but may also reduce flavor.
❁ Some cheeses are made with mold that is safe to eat (Brie, Camembert or blue cheese). Mold that is not part of the cheese-making process can cause illness. If you see mold on sliced, shredded, crumbled or soft cheese, throw away all of the cheese.
■ Whole melons can be kept at room temperature for 7 to 10 days. They ripen only slightly after picking and begin to lose flavor and texture with longer storage. Refrigerate just before eating if desired.
■ Keep peaches at room temperature until ripe for best flavor and texture. Ripen peaches in a loosely closed paper bag. Add an apple or banana to speed ripening. Check daily until soft, then eat or refrigerate.