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.