Greens that last longer: Baby kale.Just cook it a minute longer when making the sauce.Greens that last longer: Broccoli slaw.Try this Pork and Broccoli Stir-Fry at Family Food on the Table (pictured).Related: 6 kid-friendly green salad recipes that make healthy dinners easy.Greens that last longer: Veggie noodles.TRY: Zoodles + spaghetti + your favorite sauce = so good!Greens that last longer: Baby spinach. .

9 Fruits & Veggies with the Longest Shelf Life

Keep apples in your crisper drawer, holding the temperature around 32 degrees, and they'll stay firm and crunchy for a month or more.beets in food processor near cutting board Credit: Photography by Jennifer Causey.Before storing, cut off the beet greens, which pull moisture away from the root.Place the unwashed bulb (washing speeds up rotting) in a plastic bag and stick it in your fridge's crisper drawer.Wrap cabbage heads tightly in plastic and store in the crisper drawer.assorted citrus fruit halves and whole Credit: Photo courtesy of Sam Kaplan/Trunk Archive.Citrus fruits like lemons, limes, and oranges have a long life when refrigerated.Lemons and limes will keep for slightly over a month, and oranges typically last three to four weeks refrigerated.sliced pomegranate against white background Credit: Photography by Christopher Testani.Keep potatoes in a cardboard box or mesh bag to allow air flow, and be sure to check them for any softening or sprouting. .

Fruits And Vegetables That Last The Longest

That doesn't necessarily have to be the case, though, and some things — even among perhaps the most perishable types of food (outside of dairy) — can, with a little TLC, last much longer than you would probably expect. .

12 Fruits & Veggies That Literally Last for Months

Fresh fruit and vegetables can be expensive, for starters, and can lead to food waste if left in the fridge too long.A lot of this can be avoided simply by understanding how to purchase, store, and prep your produce to last as long as possible.So, the next time you’re ready make a grocery run, consider these 12 produce picks that last far longer than you’d expect—as long as you store and use them correctly.Apples and pears last longer than any other tree fruits, according to the University of Maine, and can keep for up to 4 months under the right conditions.Most apples will thrive when stored around 32°F; the only exception is Honeycrisp, which is prone to "chilly injury.".First, cut off the greens if they're still attached, and then store them in a perforated plastic bag in your vegetable crisper.The key to making carrots last is keeping them dry, as they give off a lot of moisture, which causes them to rot more quickly.Celeriac likes moisture, so store it wrapped in plastic on the bottom shelf of your refrigerator.Unless you have an older, very dry home, your garlic should do fine in a dark kitchen cabinet.Just be aware that once garlic has been in the cold, it will start sprouting within days after being brought to room temperature.Store onions in a dry area where the temperature stays between 30-50°F, and they'll keep for up to a year.The ideal storage temperature for potatoes is 40°F, which is on the warm end of most home refrigerators, and they don't like light, which can cause them to turn green.Basements or cellars usually provide perfect potato-storage conditions that will keep them from rotting for between 2-4 months.Keep them away from onions and apples, wherever you store them, as both emit gases that speed up the ripening process.Store them as you would carrots, with their greens removed and in a plastic bag accompanied by a paper towel to absorb moisture.Rutabagas are great sources of vitamins A and C, potassium, and fiber, and the fact that they can last up to a month in your refrigerator makes them good candidates for stocking up.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

Long Lasting Produce That Stays Fresh During Quarantine

"If you want to ripen up a banana or avocado, you can put it in a bag so it will be surrounded by its own ethylene gas, which is a ripening agent," Tonkinson explains. .

7 Vegetables That Stay Fresh for Months

To save money on groceries, cut back on food waste and ensure that you’ll always have nutritious produce on hand for a healthy dinner, stock up on the veggies below.So long as you don’t carve it into a jack-o-lantern, fresh pumpkins can last up to four months in the refrigerator.Eat This!Good news, beet lovers: Your favorite carpet-staining veggie can last between two and four months when stored in the fridge.Studies suggest that runners who eat baked beets before a race actually finish faster.: 20 Healthy Foods You Better Eat in Moderation.Sweet potatoes are high in fiber and have a low glycemic index, which means they’re digested slowly and will keep you feeling satiated long after your meal.If you store your sweet potatoes in a cool, dark area, you can expect them to last up to a month.Cabbage.Wrapped in plastic and stored in the refrigerator, the brassica vegetable can last for about two months.: 25 Ways to Use Almost-Spoiled Food.Tip: There’s really no wrong way to eat a carrot.To keep onions fresh for months, store them in a dry area where the temperature stays between 30 and 50 degrees. .

17 Fruits and Veggies That Last the Longest

If you’re loading up on groceries for any reason, it’s important to know that some fruits and vegetables stay fresh longer than others.And there are several factors that can impact how long produce lasts, according to Elizabeth Mitcham, Ph.D., Director of Postharvest Technology Center at U.C.How you store produce also greatly affects how long it stays fresh — and not everything should go in the fridge.Long-lasting root vegetables, such as potatoes and onions, fare better in cool, dark spaces.Organic produce may spoil faster than conventional, since it’s not treated with the same waxes or preservatives.Bruising and/or cutting can also speed up the expiration date of fresh fruits and vegetables.Some fruits lend themselves to longer room-temperature storage, while others can be refrigerated or frozen for maximum shelf life.Fortunately, studies have found such extended storage has little effect on their phytochemicals (a.k.a.Respiration is the process by which sugar and oxygen are converted into CO2, water, and heat, causing produce to eventually rot or spoil.“Cutting or injuring fruits and vegetables also speeds up respiration,” says Badia.This solid source of fiber and vitamin C reaches ideal taste and texture when it’s not left to ripen on the tree (where it can become mealy and gross).“I also wouldn’t recommend you leave European pears at room temperature unless you’re planning to eat them soon,” says Mitcham.Unlike strawberries, raspberries, and blueberries, which get mushy after a few days, cranberries enjoy a much longer shelf life.You’ll get the most benefit from fresh cranberries over the dried variety, but you need to cook them before consuming to minimize the chance of digestive discomfort.Oranges rate slightly lower in hardiness than some other citrus fruits like lemons (1 to 6 months), but can still hang out for 12 weeks in commercial storage without degrading, depending on the variety.At a warmer temperature — 59 to 65 — you can get about two weeks.” “Watermelons are chilling sensitive, so after a week in the fridge at temps below 45, you might see some damage.”.The trick to prolonging shelf life is keeping them on the stem and rinsing them only when you’re about to eat them.Maximizing vegetable longevity often involves additional measures like blanching.So aim for the lower end of the range when employing normal storage methods.“It’s important to note that a lot of these numbers might be shorter though if you’re talking about organic produce.” If you buy a bunch of carrots with leaves attached, be sure to trim those off as they’ll spoil faster.“It can stay fresh five to seven weeks, starting from the moment it leaves the field,” but he notes that it is customarily cut, which increases respiration and loss of water.Badia suggests putting clean and cut pieces of celery in water to keep it moisturized.“You can keep white potatoes for two to four weeks in a dark, dry place at home,” says Mitcham.Beets can last three to five months under optimal storage conditions (i.e. commercial refrigerator or a root cellar).If you’re planning on keeping them for the long haul though, it’s best to cut off the leafy tops and stems (which are edible, just not as resilient).This hearty cruciferous veggie can keep for up to six months in commercial storage.From butternut to acorn, winter squash varieties will keep for two to six months in commercial storage depending on the type — which is all the more reason to finally dig out that spiralizer sitting in the back of your cupboard.Greens aren’t the most strapping of produce, but you might be surprised by how long some can keep.Hydroponically grown (i.e. in water without soil) living lettuce comes with roots still attached.“It lasts longer when you buy it whole versus in a salad mix because romaine is very sensitive to abrasion, which accelerates the decay.”.Prepackaged salad mixes, especially ones with chopped leaves, always deliver shorter shelf lives than whole veggies that you store, wash, and prep yourself before eating.“Whenever you buy fruits and vegetables whole and cut them at home, they’ll last longer,” Mitcham explains.This dark-green veggie from the cruciferous family stays fresh longer than many leafy greens.It has a shelf life of 10 to 14 days in commercial storage, proving this trendy veggie has staying power.When it comes to quality and freshness, the better option is to buy fruits and vegetables that are already frozen.“Basically, your home freezer isn’t equipped to freeze produce correctly,” explains Badia.


These 14 Fresh Fruits and Vegetables Last a Long Time

Maybe you're limiting trips to the supermarket or trying to stock up so you can shop less often, but that doesn't mean you should forego fresh fruits and veggies.Pantry meals and those built around frozen ingredients are extremely handy to have in your back pocket, but why limit yourself?In fact, if you're smart about what you buy and how you store it, it's easy to enjoy meals packed with fresh produce.No matter what you purchase, remember that nicks and bruises shorten shelf life, so handle fruits and veggies with care.To maximize shelf life, place apples in an unsealed plastic bag in the crisper drawer.At home, cut off and reserve any greens—they can used in place of spinach in salads or sautés—but leave an inch or so of the stems attached.This versatile veggie can be steamed, sautéed or stir-fried, as well as roasted, stuffed and baked, or shredded and enjoyed raw in slaws.Store whole heads in a plastic bag in the refrigerator crisper for up two months; once cut, cabbage needs to be used within a few days.Lemons, limes, oranges, grapefruit and other citrus fruits add brightness to meals and drinks and can last as long as two months.Yellow, white and red onions, along with shallots, can last for weeks and even months if stored unpeeled in a cool, dry place, away from light and with ventilation.Like onions, garlic has impressive staying power if stored in a cool, dry place, away from light and with ventilation.Green sprouts are a sign of age though not harmful—simply remove them—but brown spots or yellowing indicate that garlic has gone bad.Celeriac, AKA celery root, can last for several weeks or even longer if loosely wrapped in plastic and refrigerated.Butternut, spaghetti and other winter squash varieties, including pumpkin, can last up to three months if stored whole in a cool, dry place, away from light and with ventilation—refrigeration tends to change the taste and texture and is best avoided.Store bell peppers in a sealed plastic bag in the refrigerator crisper and they can last up to three weeks. .

How to prepare and store salad greens so they stay fresher longer

Instead, leave them on so they can protect all the fresh, untouched leaves underneath.Option 2: Place the kale bunch in a large plastic bag in the fridge, either in the crisper drawer or on the shelf toward the front.Place the kale bunch in a large plastic bag in the fridge, either in the crisper drawer or on the shelf toward the front.Option 3: Kale will probably last the longest of other salad greens like lettuce or arugula and can keep sometimes up to two weeks.Store the whole head or leaves in a paper towel- or cloth-lined plastic bag.Keep the bags of greens in the fridge in the crisper drawer or towards the front of the shelf.Pre-packaged greens.Another option is to open the plastic box, line the top of the greens with a paper towel, close the box tightly and store the whole thing upside down in the fridge.Storing greens that haven't been refrigerated.Before putting them back in the bag or storing them with the above methods (wax paper or plastic bags), make sure to lay them out to dry so they're not dripping with water. .

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