TIPS FOR STORING FRESH PRODUCE

You take the time to look for the freshest fruit and vegetables. How you store it may help in keeping them fresh a little longer.

Because of their perishable nature, it’s good idea to have a plan in place for your fresh fruits before you buy them. Buying amounts you can eat within their peak freshness is a good rule of thumb. Fruits that freeze well are worth buying in larger quantities when in season.

When shopping in our produce department please don’t hesitate to ask our produce team if you have a question or want advice about what to try. They are very knowledgeable and always happy to help.

A Tip For Picky Eaters

Involve your kids in the shopping process by letting them pick out a fruit or veggie that they want to try. Chances are, if they picked it out, they will eat it!

Cool Storage
or Fridge
Counter
Tips
Apples
 up to one month until ripe wash right before eating
Apricots
 up to 5 days (ripe) until ripe wrap in paper toweling to keep skin from bruises or tearing when placed in fridge
Avocados
 halved: up to 3 days
whole: up to 5 days (ripe)		 halved: not recommended
whole: until ripe		 halved: leave in seed, rub flesh with olive oil lightly & close in airtight container to refrigerate
Bananas
 up to 3-5 days (ripe) until ripe remove peel before refrigerating, place in airtight container
Berries
 up to 7 days not recommended rinse well before eating
Cherries
 up to 5 days until ripe wash right before eating
Eggplant
 cool storage: up to a week
fridge: not recommended		 ventilate well and keep cool 50º-60º
Grapefruit
 up to 2 weeks in cool storage until ripe ventilate well and keep cool 50º-60º
Grapes
 up to 7 days (ripe) until ripe wash right before eating
Kiwi
 3-5 days (ripe)
4 weeks (unripe)		 3-5 days or until ripened
Lemons
 up to 2 weeks (ripe)
Mango
 2-3 days (ripe) until ripe allow air exposure in fridge
Melon
 cantaloupe: up to 3 days (ripe)
honeydew: up to 2 days (ripe)		 store cut melon in airtight container
Nectarines
 up to 5 days until ripe
Oranges
 up to 2 weeks until ripe
Peaches
 up to 7 days (ripe) until ripe wrap in paper toweling to keep skin from bruises or tearing when placed in fridge
Pears
 Asian: up to 2 months
green: up to 3 days (ripe)		 Asian: until ripe
green: until ripe		 wrap in paper toweling to keep skin from bruises or tearing when placed in fridge
Pineapple
 whole: not recommended cut: 3-4 days
whole: not recommended		 store cut pineapple in airtight container
Plums
 up to 5 days (ripe) until ripe
Rhubarb
 up to 1 week wrap up in plastic wrap, wash before using
Watermelon
 up to 7 days (ripe) until ripe store cut watermelon in airtight container
Refrigerator
Pantry
Tip
Alfalfa Sprouts
 3 days
Artichokes
 1 week
Arugula, bunch
 5 days If the bunch has roots, wrap it in a damp paper towel before bagging.
Asparagus
 3 days Trim the ends before wrapping the spears in a damp paper towel, then in a plastic bag.
Beets
 3 week Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days.
Bell Peppers
 1 week green | red, yellow, and orange 5 days
Bok Choy
 3 days
Broccoli
 1 week
Brussels Sprouts
 1 week
Cabbage
 2 weeks green and red
Cabbage
 1 week Savoy and Napa
Carrots
 2 weeks
Cauliflower
 1 week
Celery
 2 weeks
Chard
 3 days Swiss or rainbow
Chili Peppers
 2 weeks fresh | dried chili peppers will keep for 4 months in an airtight container.
Collard Greens
 5 days
Corn, unshucked
 1-3 days best on the first day; 3 days are possible
Cucumbers
 5 days
Eggplant
 5 days
Endive
 2 weeks
Escarole
 3 days
Garlic
 2 months make sure air can circulate around it
Ginger
 3 weeks can be frozen for up to 6 months – no need to thaw before grating
Green Beans
 1 week
Herbs
 3 days basil, cilantro, chives, tarragon | wrap in damp paper towel before bagging
Herbs
 5 days parsley, mint | wrap in damp paper towel before bagging
Herbs
 2 weeks woody such as rosemary and thyme
Jicama
 1 week
Kale
 3 days
Leeks
 1 week remove dark green tops and keep the roots intact
Herbs
 5 days parsley, mint | wrap in damp paper towel before bagging
Lettuce
 5 days iceberg can last for 2 weeks
Mushrooms
 1 week in a paper bag
Mustard Greens
 3 days
Okra
 3 days in a paper bag
Onions
 4 days, cut 2 months pantry whole; make sure air can circulate around them
Parsnips
 1 month
Peas
 4 days English and in pods – leave in pods until ready to eat
Potatoes
 5 days new and fingerling – be sure air can circulate around them
Potatoes
 3 weeks red, russet, Yukon gold – be sure air can circulate around them
Radicchio
 4 days red, russet, Yukon gold – be sure air can circulate around them
Radishes
 3 days best 2 weeks possible | Remove the leaves to prolong freshness
Rutabaga
 2 weeks 1 week
Scallions
 5 days
Shallots
 1 month make sure air can circulate around them
Snow Peas
 4 days
Spinach, bunch
 3 days
Squash, summer
 5 days
Squash, winter
 1 weeks, cut 3 months, whole like acorn, butternut, delicata, and spaghetti
Sugar Snap Peas
 4 days
Sweet Potatoes
 2 weeks in a paper bag
Tomatillos
 1 month in a paper bag
Tomatoes
 3 days countertop | to ripen, keep at room temperature in a paper bag
Turnips
 2 weeks separate leaves from the roots before storing separately in plastic bag; leaves stay fresh up to 3 days
Watercress, bunch
 4 days
Zucchini
 5 days

Seasonal Availability of Wisconsin Fruits and Vegetables

foodsystems.extension.wisc.edu/files/2023/05/nutr3-seasonal-availability-of-wisconsin-foods.pdf

Fresh vs Frozen

healthline.com/nutrition/fresh-vs-frozen-fruit-and-vegetables

Eat Fresh, Eat Local

The benefits of choosing locally grown produce when in season.