An A(pple) to Z(ucchini) Guide to Storing Fruits and Vegetables

Some vegetables and fruits keep longer – way longer – than others. And it’s important to know which is which, because while dried pasta might be just fine to eat after the use-by date, food like berries and lettuce can make you seriously sick if they’re past their prime.

Which is why we've compiled an apples-to-zucchini guide to which common fruits and veggies need to be tossed when, as well as some storage tips to keep food fresh for as long as possible. (These guidelines are for food that’s ripe when you bring it home. Unripened food marked with an * below will ripen faster in a paper bag on the counter. And don't store fruits and vegetable together - fruits emit high levels of a ripening agent that can spoil vegetables near them.)

If your schedule doesn’t allow for frequent trips to the market, you might consider supplementing your diet with nutrient-rich, organic cold-pressed juice. Living Juice can be delivered (handy), there’s absolutely no sugar or water added, and has an expiration date a full 45 days after production. Not that they’ll last that long.

Storage Guide:

Apples: Refrigerate up to 3 weeks.

Apricots*: Refrigerate up to 5 days

Asparagus: Refrigerate up to 3 days (trim ends, then wrap in a damp paper towel and store in a plastic bag).

Avocados*: Refrigerate up to 3 days

Bananas: Counter for 5 days

Beets: Refrigerate up to 3 weeks

Bell Peppers: Refrigerate green up to a week, red, yellow and orange up to 5 days

Blueberries: Refrigerate up to 1 week (toss moldy berries before storing)

Broccoli: Refrigerate up to 1 week

Brussels sprouts: Refrigerate up to 1 week

Cantaloupe & honeydew melons*: Refrigerate up to 5 days (3 days if cut)

Carrots: Refrigerate up to 2 weeks

Cauliflower: Refrigerate up to 1 week

Celery: Refrigerate up to 2 weeks

Corn: Consume the first day if possible, but will last 3 days

Cucumbers: Refrigerate up to 5 days

Eggplant: Refrigerate up to 5 days

Escarole: Refrigerate up to 3 days

Fennel: Refrigerate up to 1 week

Garlic: Can last in pantry for up to 2 months

Ginger: Refrigerate up to 3 weeks

Green beans: Refrigerate up to 1 week

Herbs: For leafy herbs (like basil and cilantro), refrigerate up to 3 days. Woody herbs like rosemary and thyme can last 2 weeks.

Kale: Refrigerate up to 3 days

Lemons & limes: Refrigerate up to 3 weeks

Lettuce head: Refrigerate up to 5 days (2 weeks for iceberg)

Mushrooms: Refrigerate up to 1 week in a paper bag. Do not wash until right before using.

Onions: Up to 2 months in pantry; 4 days if the fridge if cut

Oranges: 3 days on the counter, 2 weeks in the fridge

Peaches & pears*: Refrigerate up to 5 days

Pineapple: Refrigerate up to 5 days (3 if cut)

Potatoes: Pantry for up to 5 days for new potatoes, 3 weeks for red, russet and Yukon gold

Radicchio: Refrigerate up to 4 days

Raspberries: Refrigerate up to 3 days on a paper towel; discard moldy berries.

Scallions: Refrigerate up to 5 days

Shallots: Pantry for up to 1 month

Spinach bunch: Refrigerate up to 3 days

Strawberries: Refrigerate up to 3 days (toss moldy berries before storing)

Tomatoes*: Counter for up to 3 days

Watermelon: Refrigerate for up to 1 week, 2 days if cut

Zucchini: Refrigerate up to 5 days