How to Keep Everyday Fruits and Vegetables Fresh

Question:
How do I make my produce last as long as possible? It seems to go bad in a few days if I don’t use it quickly enough.
Answer:
Keeping produce fresh can be the cause of a lot of stress in the kitchen. The first step to cutting down on the amount of overripe fruit and mushy vegetables you toss in the trash is making sure you buy only what you know you can eat for a few days, says Patty Albaugh, manager of the Binghamton Farmers’ Market, in Binghamton, New York.

At home, proper storage is the key. Some foods should be kept apart from others because they release ethylene, a natural gas that can cause items near them to become spotted or soft. The following are some common ethylene-producing fruits and vegetables: apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.

Here’s how to keep everyday fruits and vegetables fresh. Note: Life span is measured from the day you bring the produce home.

Arugula
To store: Put the leaves in a plastic bag (if they aren't already in one) and refrigerate.
Life span:2 days.

Avocados
To store: To ripen avocados, place them on a countertop at room temperature. Extend the life of a ripe one by putting it in the refrigerator, unbagged. After a few days, it will shrivel, which means it's time to make guacamole.
Life span: 5 to 7 days.

Bananas
To store: Keep them on a countertop, unbagged, to ripen at room temperature. Don't refrigerate an unripe banana — the cold causes the skin to turn brown and prevents the fruit from ripening properly.
Life span: 3 to 5 days.

Bell Peppers
To store: Store, unwashed, in a resealable plastic bag in the crisper. Life span: Up to 1 week.

Blueberries
To store: Dry, unwashed blueberries can be kept in their plastic container or a resealable plastic bag. Keep them in the back of the refrigerator. Life span: 10 days.

Cabbage
To store: Wrap the entire head in plastic wrap and refrigerate.
Life span: Up to 2 weeks.

Carrots
To store: Remove any greens, then place the carrots in a resealable plastic bag in the crisper.
Life span: 2 to 4 weeks.

Cauliflower
To store: Cover the head with plastic wrap and refrigerate.
Life span: 1 week.

Grapes
To store: Keep in a resealable plastic bag in the back of the refrigerator. If you wash grapes before storing, they will spoil in about a week.
Life span: 2 to 3 weeks.

Lemons and Limes
To store: Keep them unbagged on the refrigerator door, but let them sit at room temperature for a few hours before using. If you use limes often, store them on a countertop.
Life span: 10 days to 3 weeks refrigerated; up to 1 week at room temperature.

Lettuce
To store: Wrap lettuce in damp paper towels and seal in a plastic bag. (The exception is mesclun, which should be stored in an unsealed plastic bag.) Put bagged lettuce in the crisper, which will keep it moist and cold.
Life span: 7 to 10 days.

Pears
To store: To ripen, store in a paper bag on a countertop at room temperature for 2 to 5 days. To preserve a ripe pear for 2 to 3 days, keep it in the refrigerator, unbagged.
Life span: 2 to 5 days.

Raspberries
To store: Keep raspberries, unwashed, in their plastic container. Or, if you have room in the refrigerator, spread them in a single layer in a covered shallow container.
Life span: 2 days.

Scallions
To store: Keep in the crisper, unwashed, in a plastic bag. Life span: 1 week.

Spinach
To store: Place in a plastic bag (if it didn't come in one) and refrigerate.
Life span: 3 days.

Strawberries
To store: Store in the refrigerator, unwashed, in their plastic container. If the berries come in a cardboard carton, put them in a plastic bag before storing. Don't wash them or remove the hulls until you're ready to eat the berries.
Life span: 3 to 4 days.

Sweet Potatoes
To store: Keep in a cool, dark, dry place.
Life span: 2 to 4 weeks.

Tomatoes
To store: Tomatoes should be stored at room temperature on a countertop, stem-side up. Make sure they're out of direct sunlight, and never put them in the refrigerator, which will ruin the flavor and the texture.
Life span: 2 to 5 days.

Winter Squash
To store: Keep the squash in a cool, dark, dry place.
Life span: Up to 1 month.


Michele Bender, with additional reporting by Frances Romero
Food Department