Don't Just Toss Excess Longan into the Fridge! Experts Reveal the Correct Storage Method to Prevent Mold and Flavor Loss

From July to September each year, Taiwan enters the main harvest season for longan, with clusters of sweet, juicy fruit tempting consumers to buy in bulk. However, longans have a short shelf life after harvest. Even when stored in a cool, humid environment at room temperature, they typically last only 3 to 5 days before the peel begins to lose moisture, turn brown, and the flesh loses its texture and flavor. Storing the entire bag directly in the refrigerator without first removing split or spoiled fruits can accelerate spoilage of the entire batch.

So, how should longans be stored properly? The Agricultural Food Agency has revealed the correct method: with proper handling, refrigerated longans can stay fresh for about a week.

Don't Store Entire Bags of Longan in the Fridge—First Remove Cracked and Spoiled Fruits

If you plan to eat the longans on the same day of purchase, store them in a cool, well-ventilated indoor area and consume them as soon as possible—refrigeration is not immediately necessary.

However, if you cannot finish them quickly, do not place the entire market-bought bag directly into the refrigerator. Before storage, inspect each fruit and remove any that are cracked, leaking, blackened, moldy, or overly soft and mushy to prevent spoiled fruits from affecting the rest.

When removing longans from the stem, use scissors to cut them off one by one, leaving a small portion of the stem attached to the fruit. Avoid pulling them off by hand, as tearing the shell can expose the flesh to air and moisture, allowing microbes to enter through the opening and cause faster souring or spoilage.

How to Refrigerate Longan: Lightly Spray the Shell and Wrap in Paper Towel for Up to One Week

The Agricultural Food Agency recommends lightly misting the surface of the longan shells with water, then wrapping them completely in a napkin or kitchen paper towel, placing them in a plastic bag, sealing it tightly, and finally storing in the refrigerator. This method helps reduce moisture loss from the peel and can maintain freshness for about a week.

Note that spraying does not mean soaking the longans until they are wet—just enough to slightly moisten the shell. The paper towel helps maintain humidity, while the sealed bag reduces moisture loss in the cold refrigerator environment. The Council of Agriculture’s Agricultural Knowledge Portal also states that common longan preservation methods include sealing in plastic bags and storing at around 4°C to slow peel dehydration and quality deterioration.

During refrigeration, if the wrapping paper towel becomes excessively damp or visible water droplets accumulate inside the bag, replace it with a clean, dry one and recheck for any cracked, leaking, or moldy fruits. After each use, rewrap the longans and reseal the bag to avoid repeated exposure to the dry refrigerator air.

Another Longan Storage Tip: Soak in Salt Water, Drain, Then Refrigerate

In addition to the mist-and-wrap method, you can also cut longans off the stem one by one with scissors, remove any cracked or spoiled fruits, wash them, and soak them in salt water for about an hour. After soaking, drain thoroughly, place in a clean airtight container, and refrigerate. The key is to ensure no excess water remains at the bottom of the container, as a damp environment could increase the risk of mold and spoilage.

These two methods should not be used simultaneously. For the mist-and-wrap method, only slightly dampen the shell. For the saltwater method, ensure the surface is thoroughly drained before refrigeration. Regardless of the method, regularly check the condition of the fruits and avoid consumption if you detect off odors, alcoholic or sour smells, slime, or mold spots.

How to Choose Fresh Longan: Look for Yellowish-Brown Skin and Firm, Bouncy Texture

To keep longans fresh longer, freshness at the time of purchase is crucial. The Agricultural Food Agency recommends selecting longans with a natural yellowish-brown peel, a layer of natural bloom (waxy coating), intact and smooth skin without cracks or large black spots. When gently pressed, the fruit should feel plump and elastic. The flesh, once peeled, should appear translucent and glossy.

If the longans are already mostly detached from the stem, have rotten stems, or feel overly soft and sticky to the touch, this usually indicates reduced freshness. Even immediate refrigeration may not restore their original quality, so it's best not to buy large quantities of such fruit. Refrigeration only slows moisture loss and spoilage—it cannot preserve freshness indefinitely. To enjoy the best flavor—juicy, sweet, and crisp—consume them while they are still fresh.

Source: Council of Agriculture, Agricultural Knowledge Portal