Natural Living Tips

How to Store Fruits and Vegetables

Keep your produce as fresh as possible with these guidelines* for storing fruits and vegetables.

By Elizabeth Passarella
ArtichokeJamie Chung   

Beets
Refrigerator: 3 weeks
Tip: Separate the leaves from the roots before storing them separately in a plastic bag; the leaves will stay fresh for up to 3 days.

Bell peppers
Refrigerator: 1 week (green); 5 days (red, yellow, and orange)

Blackberries
Refrigerator: 2 days (spread in a single layer on a paper towel–lined plate)
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Blueberries
Refrigerator: 1 week
Tip: Discard damaged or moldy berries before storing to prevent the spread of mold.

Bok choy
Refrigerator: 3 days

Broccoli
Refrigerator: 1 week

Broccoli rabe
Refrigerator: 1 week

Brussels sprouts
Refrigerator: 1 week

Cabbage, green and red
Refrigerator: 2 weeks

Cabbage, savoy and napa
Refrigerator: 1 week

Cantaloupe
Refrigerator: 5 days (whole); 3 days (cut)
Tip: To ripen, keep at room temperature in a paper bag. Before slicing the melon, wash the rind thoroughly to prevent the transmission of bacteria.

 
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Watercress

Supermarkets may carry watercress or a similar spicy green called upland cress (often labeled hydroponic cress); either is deliciously peppery.