How long will fruit last in the fridge

You’ve just arrived home from the farmers market or grocery store laden with bags full of plump blueberries, juicy peaches and bright leafy greens, ready to be made into fantastic meals. Keep your bounty fresh with our handy produce storage guide.

Here, you’ll find the shelf life of common fruits and vegetables, storage tips and signs that your produce is at peak ripeness so you can smartly plan meals to eat your most fragile foods first. (Read: No more produce mistakes like finding slimy lettuce in the crisper drawer at the end of the week.) You’ll also find tips on how to properly store them, from general produce keepers to specialized storage solutions for each type of fruit and veg.

No matter what—or when—you decide to cook, it’s best to err on the conservative side when judging whether food is safe. Trust your instincts. If something looks or smells off, your best bet is to toss (or compost).

Apples

How Long It Lasts

Tips for Fresh Produce

• 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

How Long It Lasts

• 4-7 days at room temperature

Tips for Fresh Produce

• Peel off the stem. If the skin underneath is green, the avocado is ripe. It’ll also give in to light pressure when squeezed. To maximize freshness when storing a leftover avocado half, try an avocado keeper that’ll keep browning at bay.

Bananas

How Long It Lasts

• 2-5 days at room temperature

Tips for Fresh Produce

• Bananas are best when they’re yellow and have just started to develop brown spots. A ripe banana will be easy to peel.

Blueberries

How Long It Lasts

Tips for Fresh Produce

• Most blueberries from the store will be ready to gobble down, although a trick to keep them fresh longer is to rinse berries with water and vinegar (just a splash). If they start to feel moist or look moldy, it’s time to toss.

Broccoli

How Long It Lasts

Tips for Fresh Produce

• Broccoli should have a rich, green color. It’s best to eat when the stems feel firm, not limp.

Carrots

How Long It Lasts

Tips for Fresh Produce

• 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

How Long It Lasts

Tips for Fresh Produce

• 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

How Long It Lasts

• 3-6 months at room temperature

Tips for Fresh Produce

• Garlic in its prime will feel firm and have an off-white color. If any sprouts have grown, peel them away before cooking. Pass up garlic that has turned tan or looks wrinkly. Editor’s tip: try a garlic keeper for optimal freshness.

Iceberg and Romaine Lettuce

How Long It Lasts

Tips for Fresh Produce

• If your greens look discolored, feel soggy or have a rotten smell, it’s time to discard. We recommend washing greens and storing them in a lettuce keeper to prolong their crisp.

Lemons

How Long It Lasts

Tips for Fresh Produce

• 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

How Long It Lasts

• 2-3 months at room temperature

Tips for Fresh Produce

• A good onion will look clean and feel firm. Moisture and soft spots can be a sign it’s gone bad. Keep in an onion storage container to maximize your onion’s shelf life.

Oranges

How Long It Lasts

Tips for Fresh Produce

• Juicy oranges will look bright and feel slightly firm to the touch. Check to see that there are no soft spots.

Peaches

How Long It Lasts

• 1-3 days at room temperature

Tips for Fresh Produce

• 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

How Long It Lasts

Tips for Fresh Produce

• 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. To keep your spuds from sprouting, store them in a potato storage container.

Strawberries

How Long It Lasts

Tips for Fresh Produce

• Fragrant and bright strawberries are the best to eat. Discard if there is any sign of mold.

String Beans

How Long It Lasts

Tips for Fresh Produce

• 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

How Long It Lasts

• 1 week at room temperature

Tips for Fresh Produce

• Ready-to-eat tomatoes will feel firm when slightly squeezed and seem slightly heavy compared with their size.

Watermelon

How Long It Lasts

• 7-10 days at room temperature

Tips for Fresh Produce

• 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

How Long It Lasts

Tips for Fresh Produce

• If the mushroom feels sticky or slimy, it’s bad. Whole mushrooms will keep longer than sliced mushrooms.

Zucchini

How Long It Lasts

Tips for Fresh Produce

• Your summer squash should be firm yet slightly flexible and have glossy skin. If the zucchini looks gray, it may be overripe.

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Taste of Home

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

My family enjoys this refreshing salad during the spring and summer months. Sweet strawberries balance the slightly tart balsamic dressing. —Jennifer Kunz, Troy, Michigan

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

Taste of Home

Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, such as minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin

Taste of Home

My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

Taste of Home

This special dessert is a refreshing finale to a warm-weather meal. —Nancy Walker, Granite City, Illinois

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. —Taste of Home Test Kitchen

Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. —Debra Keil, Owasso, Oklahoma

Use this zippy dressing over greens or hot or cold boiled potatoes. You'll love it! —Sara Laber, Shelburne, Vermont

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

I created this recipe for a national honey contest and won third place! I was thrilled, and you will be, too, when you try these tasty but elegant desserts. —Kelly Williams, Forked River, New Jersey

Taste of Home

These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

Taste of Home

Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

This is a colorful, tasty fruit salad that allows for substitutions like peaches, plums, watermelon, oranges or grapefruit, depending on availability. —Anne Keedy, Lebanon, Connecticut

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

Taste of Home

Tender pork is treated to a rich and creamy sauce with a slight red pepper kick. This hearty dish is very simple to prepare and is always a dinnertime winner at my home. —Monica Shipley, Tulare, California

Taste of Home

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.

This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina

Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm. —Taste of Home Test Kitchen

On our busy farm, meals need to be ready fast. These herb-seasoned potatoes and vegetables wrapped in foil packets cook in only half an hour. They're excellent with steak or chicken. —Jill Jellett, Leduc, Alberta

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. —Ann Baker, Texarkana, Texas

I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah

Taste of Home

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida

Taste of Home

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York

Taste of Home

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

I like to experiment when I'm cooking. With watercress, fennel and blueberries, this unique, fresh-tasting green salad is a success. —Jim Rude, Janesville, Wisconsin

This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, California

Taste of Home

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

Originally Published: May 22, 2019