How to make your produce last longer

A healthy diet includes fruits and vegetables. They promote good blood pressure and decrease cholesterol, among many other benefits. Yet, most Americans do not meet the daily recommendation of 2 servings of fruit and 2 ½ servings of vegetables.

Produce has a limited shelf-life, which creates a challenge. It's estimated that nearly 75 million tons of extra food is produced in the U.S. each year. Almost half of this unused food comes from fresh vegetables and fruit.

Our dietetic specialists share ways to improve the shelf-life of your fresh produce. They also offer creative ways to prepare and enjoy these delicious, nutrient-packed foods.

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How to store produce

Some refrigerator drawers have a setting for vegetables and fruits. These settings control the humidity in the drawers where produce is stored. The low-humidity setting helps prevent fruit, like apples, from ripening too fast. The high-humidity setting helps vegetables stay crisp. Lengthen the life of your fruits and vegetables by storing them in separate drawers.

Learn more about produce storage recommendations

How to store produce for best shelf-life and flavor

• Leafy greens: Some greens come in a plastic box or bag. Blot excess moisture and wrap the greens in a paper towel or kitchen towel. This helps greens like lettuce and kale stay crisp and helps prevent wilting. Use within one week of purchase or by the "use by" date on the package.
• Tomatoes: Whole, fresh tomatoes do not need to be refrigerated. Keep the flavor and texture by storing them at room temperature. Once cut, tomatoes should be covered and stored in refrigerator below 40°F within two hours.
• Avocados: Time your avocado ripening with your meal planning. Underripe, green-skinned Hass avocados ripen in about four days in the refrigerator. Once ripened (deep blue-green skin), they may last up to five days in the fridge. If you don't use the whole avocado, store it on a plate with the cut side down. Drizzle with olive oil and cover with food wrap until your next use.
• Broccoli: Avoid rinsing broccoli until you are ready to use it. Store it in an open plastic bag in the vegetable drawer for about a week. If it feels limp, trim the stalk and stand it in 1 inch of water in the refrigerator overnight to revive it.
• Potatoes (yellow, white, blue): Most root vegetables, like potatoes, have a shelf-life of many months. Keep potatoes ready to use by storing them in a paper bag to avoid light. Store in a cool, dry place, such as a cupboard.
• Sweet potatoes and yams: Like regular potatoes, store these in a dark, dry area away from light. However, they should not be stored in a bag.
• Onions: These root vegetables should also be kept away from light to prevent sprouting. Onions give off a ripening gas, so store them away from your other root vegetables.
• Fresh herbs and green onions: Herb bunches from the supermarket often come twist-tied together. Store these herbs, except for basil, by undoing the twist tie and setting them in a jar with 1-2 inches of water. Remove any discolored or wilted leaves. Cover the herbs with a large zip-locked bag and secure them with a rubber band. Change the water daily.
• Basil: This delightful herb is delicate! Pay attention to the temperature at which you bought your basil and keep it consistent at home. Did it come from the refrigerated herb section? If so, store it in the refrigerator. Basil bought at the farmer's market should be kept at room temperature. Put the basil in a jar of water on the kitchen counter, like a bouquet of flowers. If you grow basil in soil, sunlight is essential. Store it at a southern-facing window or under a grow light.

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How to prepare and freeze produce

• Bananas: If you don't use all the bananas in your bunch, you can freeze them, with the skin on or off, to use in smoothies. To use in a smoothie, take the peel off the frozen banana and cut the banana into one-inch slices. Add the slices to your blender along with the rest of your smoothie ingredients.
• Spinach: Blanch your spinach before you freeze it to help keep the flavor. When you are ready to eat it, thaw it out and add to your meal as you would with fresh spinach.
• Zucchini: You can steam zucchini before freezing to preserve its freshness. Thaw it out before cooking with it when you are ready to use it.
• Winter squash and root vegetables: Squash and root vegetables are best when roasted before frozen. Once thawed again, they are ready to be reheated and served.
• Canned produce: Freeze the unused portions of canned items like tomato paste and coconut milk in ice cube trays. When you are ready to use more, you can thaw out as many cubes as you need.
• Produce stored in freezer bags: Make sure to label and date the freezer bags. These items can be kept frozen for up to one year.

How to use more parts of your produce

• Leeks: Some recipes only call for the white ends of leeks. Keep the green ends to make your own homemade vegetable stock.
• Celery and fennel: Use celery leaves and fennel fronds as a fresh, decorative garnish on a variety of dishes.
• Broccoli: Fresh broccoli stalks can be diced and roasted for a delightful side dish.
• Herbs: Tender stems of herbs like cilantro or parsley provide the same unique flavor as their leaves for use in recipes. Use them in dishes for added flavor.
• Carrots: Grow beautiful small white flowers out of your unused carrot tops by planting them in a pot and covering them with soil.
• Sweet potatoes: Grow sweet potatoes from the sprouts of your current sweet potatoes.

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This blog was written by UC Davis Health dietetic intern Sarah Dellett and reviewed by a registered dietitian.