How to Store Produce | Vegan Recipes from Cassie Howard

When you eat a healthy vegan diet, it’s very common to have a refrigerator (and counter!) completely filled with fresh produce. This is a good thing.

The bad thing is that if you’re not careful in how you plan your meals, your produce can go bad on you in a short period of time. Since produce is fresh food, and not the processed crap you find on store shelves, it doesn’t last for months on end. Some produce lasts longer than others, while some will spoil soon after you purchase it.

Since I know this can be confusing (it was confusing to me just a few months ago!), I thought I’d make up this list to show you how long produce lasts. Note: These numbers are based on the date that you purchased the produce, assuming that the items you purchased are in excellent health and have not yet started to spoil.

Up to 3 days:

Artichokes – Store them in an air-tight plastic bag in the refrigerator.
Asparagus – Store them in the refrigerator in an upright jar, filled with 1-1 1/2 inches of water.
Avocados – Store them at room temperature, but avoid direct sunlight.
Beans – Store them in an air-tight plastic bag in the refrigerator.
Bok Choy – Store it in an air-tight plastic bag in the refrigerator.
Cherries – Store them in an air-tight plastic bag in the refrigerator.
Corn – Leave husks on corn on the cob and store uncovered in the refrigerator.
Delicate Herbs (Basil, Cilantro) – Store them in the refrigerator, in an air-tight plastic bag with a piece or two of paper towels in there with the herbs.
Mustard Greens – Store them in an air-tight plastic bag in the refrigerator.
Okra – Store it in an air-tight plastic bag in the refrigerator.
Peaches – Store them at room temperature.
Pineapple – Store it at room temperature to ripen, then refrigerate for 3-5 days. Cut up pineapple will last 3-4 days in the refrigerator.
Raspberries – Discard bruised or moldy berries before storing. Store in the refrigerator (top shelf), in a shallow container, covered with plastic wrap.
Strawberries – Discard bruised or moldy berries before storing. Store in the refrigerator (top shelf), in a shallow container, covered with plastic wrap.

Up to 5 days:

Bananas (once ripe, they can last another 5 days in the refrigerator, just keep in mind that the skin will turn black) – Store at room temperature until ripe, then refrigerate, if needed.
Blackberries – Discard bruised or moldy berries before storing. Store in the refrigerator (top shelf), in a shallow container, covered with plastic wrap.
Cantaloupe (once ripe, they can last another 7-10 days in the refrigerator) – Store at room temperature until ripe, then refrigerate if needed. Once cut, cantaloupe lasts 3-4 days in the refrigerator.
Collard Greens – Store them in an air-tight plastic bag in the refrigerator.
Eggplant – Store it in the refrigerator, wrapped in plastic.
Green Onions – Wrap in plastic and store in the vegetable crisper of your refrigerator.
Honeydew Melon (once ripe, they can last another 5-7 days in the refrigerator) – Store at room temperature until ripe, then refrigerate if needed .Once cut, honeydew melon lasts 3-4 days in the refrigerator.
Kale – Store it in an air-tight plastic bag in the refrigerator.
Kumquats – Store them room temperature.
Leafy Herbs (Mint, Parsley) – Store them in the refrigerator, in an air-tight plastic bag with a piece or two of paper towels in there with the herbs.
Lettuce – Store it in the refrigerator in a loosely-closed plastic bag.
Mangoes – Store them at room temperature.
Mushrooms – Store them in a paper bag in the refrigerator.
Papaya – Store it at room temperature.
Persimmons – Store them at room temperature.
Radishes – Store them in an air-tight plastic bag in the refrigerator.
Swiss Chard – Store it in a loosely-closed plastic bag in the refrigerator.
Tomatoes – Store them at room temperature until ripe, then refrigerate for 2-3 days if needed.
Zucchini – Store in a loosely-closed plastic bag in the refrigerator.

Up to 1 week:

Blueberries – Discard bruised or moldy berries before storing. Store in the refrigerator (top shelf), in a shallow container, covered with plastic wrap.
Clementines – Store them at room temperature.
Cucumber – Store it in an air-tight plastic bag in the refrigerator.
Grapefruit – Store it at room temperature.
Jalapeno – Store in a paper bag in the vegetable crisper of your refrigerator.
Kiwi – Store them at room temperature.
Oranges – Store them at room temperature.
Pears – Store them at room temperature.
Plums – Store them at room temperature.
Spinach – Store it in a loosely-closed plastic bag in the refrigerator.
Watermelon – Store it at room temperature.

1 week or more:

Apples – Store them in the vegetable crisper refrigerator for up to 3 weeks.
Beets – Store them in a loosely-closed plastic bag in the refrigerator for up to 2 weeks.
Bell Peppers – Store them in an air-tight plastic bag in the refrigerator for up to 2 weeks.
Broccoli – Store it in a loosely closed plastic bag in the refrigerator.
Brussels Sprouts – Store them in a loosely closed plastic bag in the refrigerator.
Butternut/Acorn/Spaghetti Squash – Store it at room temperature (in a dark, cool area of 50F-60F) for up to 4 weeks.
Cabbage – Store it in a loosely closed plastic bag in the refrigerator.
Carrots – Store them in a loosely closed plastic bag in the refrigerator for up to 3 weeks.
Cauliflower – Store it in a loosely closed plastic bag in the refrigerator.
Celery – Wrap it tightly with aluminum foil and store it in the refrigerator for up to 3 weeks.
Garlic – Store it in a cool, dark area for up to 2 months.
Leeks – Store them in a paper bag in your refrigerator.
Lemons – Store them in an air-tight plastic bag in the refrigerator for up to 2 weeks.
Limes – Store them in an air-tight plastic bag in the refrigerator for up to 2 weeks.
Onions (Except Sweet) – Store them in a cool, dark area for up to 2 months.
Parsnips – Store them in an air-tight plastic bag in the refrigerator for up to 3 weeks.
Pomegranates – Store them at room temperature for up to 2 weeks.
Pumpkin – Store it in a cool, dark area for up to 4 weeks.
Russet Potatoes – Store them in a cool, dark area for up to 2 weeks.
Sweet Potatoes – Store them at room temperature.
Turnips – Store them in an air-tight plastic bag in the refrigerator.
Woody Herbs (Rosemary) – Store them in the refrigerator, in an air-tight plastic bag with a piece or two of paper towels in there with the herbs.