Keep Your Produce Fresh for as Long as Possible

Tips For Keeping Produce Fresh Until Your Next Trip to the Grocery Store

There is nothing worse than stocking up during your weekly trip to the grocery store, farmers market, or CSA delivery and then in a few days, it turns into a wilted soggy mess.  Storing produce properly keeps your vegetables and fruits fresher, longer. If you are tired of your produce going bad before your next shopping trip, here are some tips to extend the freshness and life of your produce and help you limit food waste. 

Have a plan before you shop

• Buy only what you need. Plan out your meals ahead of time so you only buy what you know you will use.
  

Tips for Produce Storage

• Avocado - Store on the countertop till ripe and then store in the fridge till ready to use.  You can also store it in the fridge until ready to ripen and then place it on the countertop.
• Asparagus - Store upright in a glass with one inch of water in the fridge.
• Bananas - Store on the countertop till ready to use.  Bananas freeze well and are great for smoothies.  Peel before freezing and cut into portion size. 
• Berries - Add a dry paper towel to the top of berries containers and store upside down to wick away moisture. Avoid washing them until right before you are ready to eat them.  Wetness encourages mold growth.
• Citrus - Store in the fridge for longer freshness.
• Salad greens, lettuce, and spinach - Add a dry paper towel to the top of greens containers and store upside down to wick away moisture.
• Herbs - Store in a glass with an inch of water in the fridge or wrap in dry paper towel and place in a plastic bag.  You can also freeze them.  Pack ice cube trays with chopped or whole leaf herbs, cover with water, and pop them into the freezer. Once frozen, cubes can be transferred into a Ziploc bag or other airtight container for easy, single-serve access.
• Onions and Potatoes - Store onions and potatoes separately in a cool, dark place.
• Tomatoes - Store on the countertop.  They have thin skins and the cold will ruin their flavor.
• Look any rotten or moldy produce, remove it immediately before it starts to spoil the rest of the produce. So double-check containers of fresh berries or cherry tomatoes before you store.  
• Check your fridge - Set your fridge’s temperature and humidity properly.

Estimated Produce Shelf Life

3-5 Days 

• Asparagus
• Bok Choy
  
• Brussels Sprouts
  
• Chard
  
• Chives
  
• Cilantro
• Mushrooms
• Parsley
• Pineapple – on countertop
• Snow Peas
• Snap Peas
• Spinach
• Tomatoes - on countertop

5-10 Days

Fridge

• Artichokes
  
• Arugula
• Bananas
• Bell Peppers
• Berries
• Broccoli
• Brussels 
• Chili Peppers
• Cauliflower
• Cucumber
• Eggplant
• Grapes
• Green Beans
  
• Kale
• Kiwi
• Leeks
  
• Lettuces
• Mango
• Mixed Greens
• Mushrooms
• Pears – Ripen on countertop first
• Scallions
• Winter Squash
• Zucchini
  

Countertop or Cool/Dark Area

• Bananas – Countertop
  
• Jicama
• Pineapple – Countertop till ripe
• Potatoes, baby - in a cool, dark place away from onions

2+ weeks

Fridge

• Apples
  
• Beets
• Cabbage
• Carrots
• Celery
• Garlic
  
• Ginger
• Lemons
• Limes
• Oranges
  

Countertop or Cool/Dark Area

• Garlic - under an unglazed clay flower pot in a cupboard, creating a small humidor without cutting off air circulation, which can lead to rot.
  
• Onions - in a cool dark place away from potatoes 
• Potatoes, large - in a cool dark place away from onions 
• Sweet potatoes - countertop
• Winter squash – countertop
  

Need more help with meal planning and smart grocery shopping? Schedule your free call with a Nutrition Savvy nutritionist to get started. We want to teach you how to be an effective meal planner.

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