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Storing Fruits & Vegetables
Appears in
By Brigit Binns
Published 2012
| FOOD | REFRIGERATE FOR UP TO | FREEZE FOR UP TO |
| Fruits | ||
| Apples | 1–3 weeks | 8–12 months |
| Apricots | 1 week | 8–12 months |
| Avocados | 3–5 days | |
| Bananas | 1–2 days, unpeeled | 4–6 months |
| Berries and cherries | 1–2 days | 8–12 months |
| Citrus fruits | 3 weeks | 4–6 months |
| Grapes, peaches, pears, plums, and rhubarb | 3–5 days | 8–12 months |
| Melons | 1 week | |
| Vegetables | ||
| Asparagus | 2–3 days | 8–12 months (blanched) |
| Beans, green or wax | 3–5 days | 8–12 months (blanched) |
| Beets, cabbage, carrots, and turnips | 1–2 weeks | |
| Broccoli, cauliflower | 1 week | 8–12 months (blanched) |
| Brussels sprouts | 1 week | |
| Celery | 1 week | |
| Corn, in husks | 1–2 days | |
| Cucumbers | 1 week | |
| Lettuce, other salad greens | 1 week | |
| Mushrooms | 1–2 days | |
| Peas and lima beans, unshelled | 3–5 days (store unshelled in refrigerator until use) | 8–12 months (blanched) |
| Peppers, bell (capsicums) | 1 week | 8–12 months (blanched) |
| Radishes | 1–2 weeks | |
| Tomatoes | 5–6 days | |
| Zucchini (courgettes) | 1 week |
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