The path to the compost heap is paved with good intentions. Grocery carts brim with shiny tomatoes, plump berries, and smooth peppers — and a week later countertops and crisper drawers reek of squishy produce that's no longer fit for human consumption. According to a study by the Garbage Project at the University of Arizona at Tucson, the average U.S. household throws out about $300 worth of spoiled fruits and vegetables every year, often because they rotted before reaching the table. The good news: This is preventable. Properly storing produce can help it last longer while also preserving its taste and nutrients. Here's how to keep things fresh.

*Life spans are measured from the day you bring the produce home.

How to Select and Store Avocados

Select

Pebbly-skinned Hass avocados are more flavorful than smooth-skinned Fuertes. Choose avocados that are firm but give slightly, then ripen them at home. Don't squeeze too hard. Instead, cup the avocado in your hand and feel it gently with your fingers.

Store

To ripen avocados, store them on a countertop at room temperature. Extend the life of a ripe one by putting it in the refrigerator, unbagged. After a few days, it will shrivel, which means it's time to make guacamole.
Life Span: 5 to 7 days.

Good to Know: Avocados can be frozen for up to 2 months for later use. Freeze them as a puree (with a few drops of lemon juice), rather than in slices.

How to Select and Store Scallions

Select

Bypass yellow or brown scallions and those that are translucent or starting to curl on top. The roots should be clean and white, not dirty and brown.

Store

Store in the crisper, unwashed, in a plastic bag.
Life Span: Up to 1 week.

Good to Know: Scallions that are a translucent green have probably been sitting in ice for too long. Don't buy them.