You’ve gone and done it again. Stuffed your fridge, counters and bowls with gorgeous, colorful fresh fruits and vegetables with the goal of eating all of it before it goes bad. Definitely a noble and healthful goal.
One that requires careful planning and knowing how long your bountiful fresh purchases will, in fact, last.
Photo Credit: Pickpik
Here’s your A to Z guide to what you should use first and what will be able to take up real estate in your kitchen a little longer.
- Apples: 4 to 8 weeks in the fridge. A few brown spots are okay, but if it’s mushy, throw it out or in the composter.
- Avocado: 4 to 7 days on the counter. Squeeze to determine ripeness. If it yields slightly to the pressure, it’s time to consume it.
- Bananas: 2 to 5 days on the counter.
- Blueberries: 1 to 2 weeks in the fridge.
- Broccoli: 7 to 14 days in the fridge. Prepare while the stems still feel firm.
- Carrots: 3 to 4 weeks in the fridge. Cut off any greens and store separately. Prepare while still firm.
- Cucumbers: 1 week in the fridge. Discard or compost if it’s sunken, yellowed or wrinkled.
- Garlic: 3 to 6 months on the counter. You can still use if they are sprouting. Just cut off that part before cooking. Discard or compost if tan or wrinkled.
- Iceberg and romaine lettuce: 7 to 10 days in fridge. Discard or compost if soggy and smelly.
- Lemons: 3 to 4 weeks in fridge. Discard or compost if soft, blotchy or oozing juice.
Photo Credit: Pickpik
- Onions: 3 to 4 weeks. Discard or compost if soft and squishy.
- Peaches: 1 to 3 days on the counter. So eat as fast as you can. Perfect when they are golden and yield to soft pressure.
- Potatoes: 3 to 5 weeks in the pantry. Good when firm and earthy-smelling. Small sprouting is okay.
- Strawberries: 3 to 7 days in the fridge. Eat while they are fragrant and bright red.
- String beans: 3 to 5 days in the fridge. Eat while they are firm.
- Tomatoes: 1 week on the counter.
- Watermelon (uncut): 7 to 10 days on the counter. Thumping should make a hollow sound. Should feel firm but not hard.
- Whole mushrooms: 7 to 10 days in the fridge. Toss or compost when they feel sticky or slimy.
- Zucchini: 4 to 5 days in the fridge. Should be firm with glossy skin.
Photo Credit: Pickpik
Your eyes and nose will tell you what you can use and what you should pitch it. So, no matter how long you’ve had it, touch and smell your produce before you eat or prepare it.
Yeah, you did the right thing by filling your basket with fresh food. Now you know when to eat what.
