I have a family who could live off of raw fruits and vegetables. My oldest son likes mushrooms, my daughter goes for zucchini and my youngest likes carrots. Somehow, if I cook any of these, the vegetables seem less appealing and end up left on the plate. So we aim for raw. Because if it works, I’m okay with that!
Since many fruits and vegetables thrive in the summer, it’s a great time for picking and heading to your local farmer’s market. But there’s always the wonder of how much should I buy, sell, cook or give away? We all hate to throw or give away the fresh crop, but how long do you have before it goes bad? I like to cook down the vegetables, to hide in other foods like spaghetti and lasagna, but I also want my children to continue their love for all things raw. But I can’t do that with everything.
I often buy bananas in bulk, because we go through them so quickly. I always tend to throw out grapes because I forget about them in the refrigerator. So I searched for an answer.
Take a look at this fruit and vegetable guide, which will keep you informed on the average shelf life for fresh fruits and vegetables:
1 to 3 days: Collard greens, pears, corn, green onions, mango, summer squash, avocado, strawberries, peaches, raspberries, plums
3 to 5 days: spinach, pineapple, cauliflower, broccoli, watermelon, bell pepper, asparagus, nectarines
5 to 7 days: tomato, lettuce, radish, mushroom, cucumber, green beans, oranges, brussels sprouts, cantaloupe, grapes
7 or more days: sweet potato, honeydew, celery, onion, winter squash, artichoke, cabbage, limes, apples, banana, blueberries, potato, lemons, cherries, kiwifruit
You can always freeze these fruits and vegetables to gain a little extra life, and I hear you can soak limp vegetables in an ice-cold water bath for a few minutes, in hopes they crisp back up.