The Best Produce to Buy If Your Fruits and Veggies Always Go Bad

Apples

Apples will last for two to three months in the produce drawer of your crisper, or for up to two weeks on your countertop. Keep them on hand to make apple pies, or use in salads like a Fennel Apple Salad with Hazelnuts to add a fibrous bite. If you don’t want to encourage the ripening of other produce, be sure to keep your apples separate, since they release a gas called ethylene that causes ripening.

Brussels sprouts

Brussels sprouts will last in the fridge for up to a month if you buy them on the stalk. Place the whole stalk in a vase in the fridge, as you would flowers. If you have whole brussels sprouts, discard any brown or yellow leaves to help prevent rotting, then store them in a plastic bag in your crisper drawer.

“We like to roast these at a high temperature tossed with extra-virgin olive oil, salt, pepper, smoked paprika, and garlic powder,” says Anna Theoktisto, who manages recipe development in the F&W test kitchen. “The edges caramelize and get crispy while the inside stays tender.” You can also shred them for slaws like a Mustardy Brussels Sprouts Slaw.

Cabbage

“I always seem to keep cabbage, no matter the time of year,” says recipe developer Renu Dhar. It’s no wonder: A whole, unrinsed head of cabbage can last for up to two months in the fridge in the crisper drawer. “Shredded cabbage can be used in place of lettuce — it’s great for salad or tacos,” adds Theoktisto. Beyond those ideas, turn this crunchy veg into Buttery Cabbage-and-Sausage Pasta, Apple Cider Braised Cabbage, or Grilled Cabbage Cemitas.

Carrots

Raw and unpeeled carrots will last for three to four weeks in the fridge. Chop off the tops before storing them in an airtight bag in the crisper drawer with a damp paper towel, since they can draw in moisture (save them for Carrot Top Pesto!), and avoid washing your carrots until you use them.

“I always have a bag of carrots in my fridge,” says senior recipe developer Melissa Gray. “They’re great to thinly slice into ribbons for salads, cut into sticks for snacking, or chop and roast for a side dish.” Theoktisto adds that she’ll chop up carrots to use for the base of soups or Bolognese.

Kohlrabi

Peppery kohlrabi is actually a cultivar of wild cabbage, and like red or green cabbage it will last for a long time in your fridge, up to a month. You can extend its shelf life by placing it in a sealed perforated bag in the crisper. Slice it raw for salads; roast it for Whole-Roasted Kohlrabi; slice it for an Apple-Kohlrabi Slaw; or stir into Drunken Chicken Soup. 

Lemons and limes

Lemons and limes provide much-need acid to your cooking, and thankfully they store well, up to two weeks in your crisper drawer in a produce bag. “I’ll buy lemons and limes every couple weeks,” says Theoktisto. “I use them to make lemonade, in chimichurris and vinaigrettes, or to make hummus.”

Onions

Whole, unpeeled onions will last in a well-ventilated spot in your kitchen for about a month. And, while they might get a little soft in the fridge since they absorb moisture, they’ll last in your crisper drawer for two to three months (simply store them unwrapped or in an open produce bag). Theoktisto uses them along with carrots for soups and Bolognese, and makes quick-pickled red onions for tacos and tostadas.

Oranges

“Citrus usually lasts a couple weeks in the refrigerator, including oranges and cuties,” says Theoktisto. She suggests storing them in a produce bag in the crisper drawer so the skins don’t dry out, and not washing them until you’re using or eating them. Brighten your day with a citrusy snack, or use them in a spicy pot roast or weeknight salmon dish.

Potatoes or sweet potatoes

Starchy potatoes and sweet potatoes can last for several months if stored properly. “I keep them in my basement away from light,” says Dahr. “In the absence of a basement, any cool, dark place like a closet [will work],” she says. “Don’t cover them. Place in a basket with good circulation.” From there, the dinner possibilities are endless: mash them, smash them, roast them, the list goes on. 

Winter squash

Almost everyone we asked swore by squash for longer storage. “Winter squash seemingly lasts longer than the season itself,” says test kitchen assistant Craig Ruff. “It’s definitely my go-to for roasted veggies and quick blender soups in the winter.” Dahr calls out butternut squash in particular, whether stuffed with meat and cheese or used in soups and salads. Use it to make a simple side dish like Roasted Butternut Squash with Curry Leaves, or turn it into a hearty vegetable steak to serve with chorizo-spiced kale. 

“I love a spaghetti squash and I’ve never seen one go bad,” says recipe developer Julia Levy. She adds that while it doesn’t have a lot of flesh for roasting, it makes for a great side or main dish like Spaghetti Squash Chicken Parmesan. Most winter squash stores well in a cool, dry place like your pantry, and lasts for two months or longer.