So you just got home from the grocery store and you find yourself admiring all of your beautiful fresh fruits and vegetables, but how long will that produce last in your kitchen?
Here’s how to maximize your produce’s freshness as prescribed by the U.S. Department of Agriculture, the Food & Drug Administration, and the Centers for Disease Control and Prevention.

Apple
PANTRY – 3 weeks
REFRIGERATED – 4-6 weeks
FROZEN – 8 months

Avocado
REFRIGERATED – 3-4 days

Banana
REFRIGERATED – 3 days
FROZEN – 2-3 months

Blueberry
REFRIGERATED – 1-2 weeks
FROZEN – 8-12 months

Broccoli
REFRIGERATED – 3-5 days
FROZEN – 10-12 months

Carrot
REFRIGERATED – 2-3 weeks
FROZEN – 10-12 months

Cucumber
REFRIGERATED – 4-6 weeks

Garlic
BEFORE THE BULBS ARE BROKEN – 1 month
REFRIGERATED – 14 days
FROZEN – 1 month

Lettuce
FROZEN – 1-2 weeks

Mushroom
REFRIGERATED – 3-7 days
FROZEN – 10-12 months

Onion
PANTRY – 1 month
REFRIGERATED – 2 months
FROZEN – 10-12 months

Peach
REFRIGERATED – 3-5 days
FROZEN – 2 months

Potato
PANTRY – 1-2 months
REFRIGERATED – 1-2 weeks

Strawberry
REFRIGERATED – 2-3 days
FROZEN – 8-12 months

Green Bean
REFRIGERATED – 3-5 days
FROZEN – 8 months

Tomato
PANTRY – 7 days
FROZEN – 2 months

Watermelon
PANTRY – 1-2 days
REFRIGERATED – 3-4 days
FROZEN – Up to 12 months

Zucchini
REFRIGERATED – 1 week
FROZEN – 10 months
For more information on how to maximize the lifespan of your fruits and vegetables, visit at the Foodkeeper app at foodsafety.gov.