Banana, Broccoli, Cantaloupe, Corn, Grapes, Lettuce,
Peaches, Pears, Plums, Strawberries, Tomato
Someone Posted on Bountiful Baskets Facebook that their produce went bad quickly.
I thought about it and realized that I dont know how long things will last fresh.
So here is my blog post to help keep your produce fresh and good.
Disclaimer: I found several sites and posted them below. check them out they have good ideas on how to make things last. this is also based on what my fruit has done in the past. Not all fruit is equal. I have had very ripe produce while my sister-in-laws are not. same site, baskets next to each other, on the same day, at the same time.
How long they should last
Bananas: until they go brown and then they are good for banana bread
Strawberries: 3-4 days until they start to go bad
Cantaloup: 1-2 weeks but if skin is soft you waited to long. Bigger chucks hold up better in the fridge
Grapes: about 1 week. unless stored properly in airtight container then it should last longer
Plums: if refrigerated should last 1 week
Peaches: will last 1 week if you are lucky mine usually make it 5 days on the counter
Pears: if not soft they should last several weeks in the fridge
Lettuce: If properly cleaned and stored 1-2 weeks
Corn on the Cob: if not wet a few days in the pantry or up to a week in the fridge. I have found that longer than 3 days and it loses it flavor. If it is wet, it will get yucky in the fridge.
Roma tomatoes: last about 5-7 days on the counter depending on how ripe. if ripe then 2-3 days
Broccoli: When it starts to stink about 5-7 days.
Source(s):
http://www.pickyourown.org/
http://www.demesne.info/Home-Maintenance/Keeping-Food.htm
http://www.mygoodlifeorganics.com/selection.html
- Q: How long will my produce stay fresh?
- A: Most produce will last about a week, and sometimes longer when kept properly. Here are some general rules for storing produce for maximum freshness.
- Citrus is best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
- Berries and Cherries are best covered in the fridge. Don't wash until you use themï¾—too much moisture in the package speeds spoilage.
- Avocados & Bananas are best stored and eaten at room temperature. Both will ripen with time. To speed the ripening of green bananas, store them in a paper bag with an apple in a warm place. If they still don't ripen after 1 week, they have been transported at a low temperature, and you might as well make chutney of them. If you don't use the whole avocado in one sitting, store the remainder with the pit intact in a bag in the fridge - the pit will keep the fruit from discoloring.
- Apples are best kept in the fridge, stored looseï¾—they need to breathe to stay crisp. Use within a month.
- Eggplants, Potatoes, Onions, Winter Squash, Rutabagas, & Sweet Potatoes are best kept moderately cool, no lower than 50 degrees. A cool, dry, and dark place is bestï¾—preferably on the counter, in a cupboard or in a basket.
- Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums and Melons should be ripened before refrigeration, and stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.
- Tomatoes should be kept uncovered at room temperature, but can be refrigerated if they are very ripe.
- Green Beans and Peas should be kept in plastic bags or containers. They will last for 3-5 days in the fridge.
- Corn Keep corn in its husk in the fridge. Eat as soon as possible because its sugar quickly turns to starch, causing it to lose its flavor.
- Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They will last for two weeks in the fridge. Take tops off the carrots before storing, and leave greens on radishes, turnips and beets, with both roots and tops in the bag.
- Broccoli, Brussel Sprouts, Scallions, and Summer Squash will last for 4-7 days in plastic bags in the crisper.
- Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens will last for 4-7 days in a crisper and should be kept in plastic bags. Greens can be freshened by cutting an inch off the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
- Peppers & Cucumbers should be stored in the crisper, and washed before use.
- Cauliflower, Fennel, Jerusalem Artichokes and Leeks Wrap them in plastic and use within a week.
- Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
- Parsley and Cilantro are best with the bottoms of the stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. Basil, Parsley, and Cilantro do well frozen (they will loose texture but not taste).
- Thyme and Rosemary should be stored in the fridge in bags for up to a week. After that they can be brought out onto the counter to dry. Dry herds should be stored tightly in a jar.
- Asparagus is delicate and should be used within 2-3 days, wrap in a damp towel and store in plastic bags or bins.
- Mushrooms do well kept in a cool, dark place in a bag. Do not wash until ready to use.
Sorry no Recipies today. We did eat all our strawberries while preping the basket for use (my toddler was super excited) my plums are still a "i dont know what to do with a dozen" thought. Corn is all gone. Broccoli went with dinner.
