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.
Cool Storage
|
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 |
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.
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!
