Make that produce last!
If fruits and vegetables sit around too long before being served and eaten, they can quickly go bad. Throwing away bruised, moldy, or spoiled produce is like throwing away money…and nutrition!
Proper storage can help your fruit and veggies last the maximum number of days in your house. You can also purchase fruits and vegetables that have a longer storage life, like apples and carrots. When you make an effort to eat fruits and vegetables each day and follow these storage tips, you may find that you aren’t throwing away produce anymore.
Fruits
Refrigerate your ripe fruits so they can last longer. Even bananas can be refrigerated — the peel will turn brown, but the inside will stay nice and ripe!
Also, store apples and grapes inside plastic bags and store any cut melon in air-tight containers.
How long can fruits be stored without going bad?
- 3+ weeks: apples, grapefruit, kiwi
- 2 weeks: bananas, blueberries, honeydew, lemon, lime, tangerine, cherries, orange
- 1 week: grapes
- 5 days: cantaloupe, watermelon, pears
- 2-3 days: nectarine, strawberries
- 1-2 days: mango, peach, raspberries
Vegetables
Most veggies need to be refrigerated. Exceptions include whole onions and sweet potatoes, which should be stored in a cool, dry, well-ventilated place. Also, store your tomatoes at room temp, away from direct sunlight.
All veggies should be wrapped in a plastic bag in the fridge, and spinach, collard greens, and asparagus should also be wrapped in a damp paper towel within the plastic bag. Store mushrooms in the original container or a sealed container.
How long can veggies be stored without going bad?
- 3-5 weeks: whole onions, sweet potatoes
- 2-3 weeks: rhubarb, carrots
- 1 week: artichokes, Brussels sprouts, cucumber, green beans, cabbage, lettuce, mushrooms, radishes, tomato
- 5 days: bell pepper, cauliflower
- 3-5 days: broccoli, spinach, asparagus
- 1-3 days: cut onions, collard greens
- ASAP: green onion, summer squash, corn (with husk)
Emily Todhunter, WVU Graduate Dietetic Intern 