Produce | How Long It Lasts | Tips for Fresh Produce |
---|---|---|
Apples | 4-8 weeks in the fridge | It’s OK if your apple has a few brown spots. Those can be cut away. But if it looks wrinkled or feels mushy, it’s time to toss. |
Avocado | 4-7 days at room temperature | Peel off the stem. If the skin underneath is green, the avocado is ripe. It’ll also give in to light pressure when squeezed. |
Bananas | 2-5 days at room temperature | Bananas are best when they’re yellow and have just started to develop brown spots. A ripe banana will be easy to peel. |
Blueberries | 1-2 weeks in the fridge | Most blueberries you get at the store will be ready to gobble down. They’ll have a blue-gray color. If they start to feel moist or look moldy, it’s time to toss. |
Broccoli | 7-14 days in the fridge | Your broccoli should have a rich, green color. It’s best to eat when the stems feel firm, not limp. |
Carrots | 3-4 weeks in the fridge | Carrots are past their prime when they feel limp or have developed a white, grainy look. If you bought carrots with their greens on, it’s best to cut the greens off and store separately. |
Cucumbers | 1 week in the fridge | Your cucumber should have a bright and even green color throughout. Discard if it has any sunken areas, is yellow or has wrinkly skin. |
Garlic | 3-6 months at room temperature | Garlic in its prime will feel firm and have an off-white color. If it’s grown any sprouts, peel them away before cooking. Pass up garlic that has turned tan or looks wrinkly. |
Iceberg and romaine lettuce | 7-10 days in the fridge | If your greens look discolored, feel soggy or have a rotten smell, it’s time to discard. |
Lemons | 3-4 weeks in the fridge | Healthy lemons will be bright yellow and slightly firm to the touch. It’s overripe if it has soft spots, dark blotches or is oozing juice. |
Onions | 2-3 months at room temperature | A good onion will look clean and feel firm. Moisture and soft spots can be a sign it’s gone bad. |
Oranges | 3-4 weeks in the fridge | Juicy oranges will look bright and feel slightly firm to the touch. Check to see that there are no soft spots. |
Peaches | 1-3 days at room temperature | Ripe peaches will have a deep golden color. They’ll also wrinkle slightly around the stem and give in a bit when gently squeezed. |
Potatoes | 3-5 weeks in the pantry | A good potato will feel firm and smell like earth. It’s OK if it has small sprouts, but if the sprouts are longer than a few centimeters, your potato may have gone bad. |
Strawberries | 3-7 days in the fridge | Fragrant and bright strawberries are the best to eat. Discard if there is any sign of mold. |
String beans | 3-5 days in the fridge | The beans should be slender and firm without any visible seeds. You’ll know they’ve gone bad if they’ve turned limp or moist. |
Tomatoes | 1 week at room temperature | Ready-to-eat tomatoes will feel firm when slightly squeezed and seem slightly heavy compared with their size. |
Watermelon | 7 to 10 days at room temperature | Tap on the side. If the melon sounds hollow, it’s good to eat. Also, it should feel firm when pressed but not hard as a rock. |
Whole mushrooms | 7-10 days in the fridge | If the mushroom feels sticky or slimy, it’s bad. Whole mushrooms will keep longer than sliced mushrooms. |
Zucchini | 4-5 days in the fridge | Your summer squash should be firm yet slightly flexible and have glossy skin. If the zucchini looks gray, it may be overly ripe. |
Sunday, April 5, 2020
Life of Produce
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