How long does fresh produce last?

131 produce items with cited storage and handling guidance. Open an item for its supported periods, state-specific conditions and sources.

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  Leafy Greens (bagged) Fridge 5–7 days
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  Spinach (fresh) Fridge 5–7 days · Freezer 1 year (blanched)
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  Strawberries Fridge 2–3 days · Pantry 1–2 days · Freezer 1 year
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  Blueberries Fridge 1–2 weeks · Pantry 1 day · Freezer 1 year
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  Apples Fridge 4–6 weeks · Pantry Up to 3 weeks (room temperature) · Freezer About 8 months (cooked)
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  Bananas Fridge 2–5 days (ripe) · Pantry 3–5 days (yellow) · Freezer 3 months (peeled)
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  Tomatoes Fridge up to 10 days (ripe) · Pantry 2–5 days · Freezer 3 months
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  Carrots (cut) Fridge 2–3 weeks · Freezer 1 year (blanched)
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  Celery Fridge 1–2 weeks
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  Avocado (cut) Fridge 2–3 days · Freezer 2 months
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  Broccoli Fridge 3–5 days · Freezer 1 year (blanched)
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  Garlic (whole head) Fridge 1–2 weeks (not preferred) · Pantry About 1 month (cool, dry, ventilated) · Freezer About 1 month (peeled/minced)
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  Garlic (minced, commercial opened jar) Package Refrigerate after opening and follow the jar’s time limit
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  Onions (whole) Fridge 2 months · Pantry 1–2 months · Freezer 1 year (chopped)
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  Onions (cut/chopped) Fridge 7–10 days · Freezer 3 months
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  Potatoes Pantry 3–5 weeks · Freezer 1 year (cooked)
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  Mushrooms (fresh) Fridge 4–7 days · Freezer 1 year (cooked)
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  Bell Peppers (whole) Fridge 1–2 weeks · Pantry 4–5 days · Freezer 1 year (sliced)
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  Cucumber Fridge 5–7 days · Pantry 2–3 days
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  Zucchini Fridge 4–7 days · Pantry 2–3 days · Freezer 1 year (blanched)
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  Corn (fresh, shucked) Fridge 1–3 days · Pantry 1 day · Freezer 1 year (blanched)
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  Lemons / Limes Fridge 4–6 weeks · Pantry 1–2 weeks · Freezer 1 year (juice or zest)
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  Fresh Herbs (cilantro, parsley) Fridge 1–2 weeks · Freezer 6 months
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  Fresh Ginger (whole) Fridge 2–3 weeks · Pantry 1 week · Freezer 6 months
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  Tofu (Opened) Fridge 3–4 days · Freezer 3–5 months
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  Fruit Salad (Cut Mixed Fruit) Fridge 3–5 days
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  Canned Beans (Opened, Refrigerated) Fridge 3–4 days · Freezer 1–2 months
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  Frozen Vegetables (Opened Bag) Freezer 8–12 months
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  Frozen Berries (Opened Bag) Freezer 8–12 months (quality)
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  Watermelon (Cut / Sliced) Fridge 3–5 days
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  Grapes For whole grapes, FoodKeeper gives about 1 week refrigerated from purchase for quality. UC San Diego describes up to 2 weeks for fresh grapes. These are separate estimates, not a guaranteed 1–2-week safety window.
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  Oranges FoodKeeper gives whole oranges a 10–21-day refrigerated quality guide from purchase. Iowa State describes up to 2–3 weeks at home. Peeled or cut oranges need different handling; the whole-fruit estimate does not carry over.
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  Pears (European-type) For European-type pears, ripen firm fruit at room temperature and check daily. Once ripe, USA Pears advises refrigeration and a 3–5-day keeping period. Asian pears are outside this guide.
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  Pineapple Dole Ireland recommends 2–4 days in the fridge for whole pineapple. For cut fruit, Dole Japan advises 2–3 days; Dole Ireland separately says to keep cut pieces tightly covered. These keeping recommendations are not guaranteed safety deadlines.
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  Cauliflower University of Rhode Island suggests 4–7 days refrigerated for a whole cauliflower head, and using purchased florets within 4 days of purchase. Home-cut florets do not automatically get that same purchase-based period.
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  Sweet potatoes Keep whole raw sweet potatoes in a cool, dry place outside the refrigerator. Once cut, peeled or cooked, refrigerate them. Ordinary room-temperature storage and carefully controlled cool storage are different conditions.
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  Leeks Refrigerate whole leeks unwashed and clean between the layers when preparing them. Plain cooked leeks and home-frozen leeks have separate UMass instructions; this guide gives no separate day estimate for chopped raw leeks.
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  Blackberries Keep whole blackberries dry and refrigerated. Driscoll’s Australia gives best-quality advice, while FoodKeeper gives a separate purchase-based estimate. The washing order changes for home freezing: rinse gently and dry fully before packing.
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  Grapefruit Whole grapefruit and peeled pieces have different keeping guidance. FoodKeeper’s whole-fruit estimate starts at purchase; UC San Diego separately describes counter storage and refrigerated cut fruit. Keep cut pieces in an airtight container.
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  Raspberries FoodKeeper gives fresh whole raspberries 2–3 refrigerated days from purchase for quality. Keep them dry and unwashed until use. Freeze sound extras using the rinse, dry and tray-freeze preparation below.
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  Fresh figs Refrigerate fresh figs and wash them just before eating. N.C. Extension recommends using them within 2–3 days for best flavor and texture. California Figs gives longer keeping advice only under its colder refrigerator conditions.
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  Kiwi Let firm kiwi ripen at room temperature, then refrigerate. Zespri gives different advice for ripe Green and SunGold kiwi, and a separate best-flavor period for cut or peeled fruit.
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  Brussels sprouts Refrigerate Brussels sprouts unwashed. FoodKeeper gives a 3–5-day refrigerator quality guide from purchase. Sprouts sold on a stalk need the heads removed, while home freezing uses size-specific blanching.
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  Green beans Keep fresh green beans unwashed in the refrigerator crisper. FoodKeeper gives 3–5 refrigerated days from purchase for quality. Home freezing needs a separate blanch, cool and drain method.
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  Rhubarb Remove and discard rhubarb leaves; keep the edible stalks refrigerated. FoodKeeper gives a 3–7-day refrigerator quality guide from purchase. Rhubarb pieces can be dry packed for freezing raw or with an optional preheating step.
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  Artichokes Refrigerate whole globe artichokes at 40°F or below after a small stem trim and water sprinkle, in an airtight plastic bag. University of Minnesota Extension recommends cooking within 5–7 days after purchase. Prepared hearts have a separate freezing method.
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  Asparagus Keep asparagus refrigerated at 40°F or below, with damp stem ends or upright in water under a bag. FoodKeeper gives fresh asparagus 3–4 refrigerated days from purchase for quality. Minnesota’s separate up-to-four-day advice does not specify when to start counting.
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  Edamame Refrigerate fresh edamame at 40°F or below in a perforated plastic bag. North Dakota State University’s best-quality advice is 2–3 days from harvest; buying it later does not start a new clock. For commercially frozen edamame, follow the package’s cooking directions.
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  Eggplant FoodKeeper gives whole eggplant 4–7 refrigerated days from purchase for quality; keep the fridge at 40°F or below. Refrigerate cut pieces promptly. Purdue’s grilled-and-bagged freezer advice and NCHFP’s blanched-slice method apply to different preparations.
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  Okra Keep fresh okra dry in the refrigerator at 40°F or below. Arkansas recommends either a paper bag, or pods wrapped in a paper towel and placed in a perforated plastic bag. FoodKeeper gives whole fresh okra 2–3 refrigerated days from purchase for quality.
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  Dates Check whether the package contains plain fully ripe dates, a commercially dried product or a snack with other ingredients. Natural Delights recommends airtight refrigerated storage for its plain Medjool dates and the tub’s best-before date. Joolies permits its plain dates in a resealed pouch in the pantry or refrigerator.
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  Cherries Keep fresh cherries refrigerated in a shallow container and rinse just before use. Refrigerator estimates differ by source. Pitting does not start a new whole-fruit period, and the sweet-cherry freezing method below gives no exact storage duration.
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  Papaya Let firm yellow-green papaya ripen at room temperature, then refrigerate it. Melissa’s paper-bag directions apply specifically to its Strawberry Papaya. Hawaiʻi’s cube-or-puree freezing guidance anticipates a very soft thawed texture.
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  Pomegranate Keep whole-fruit and removed-aril guidance separate. Illinois Extension’s 2022 and 2025 articles give different refrigerator periods for home-removed arils. Refrigerate purchased chilled arils and use the actual package directions.
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  Radishes For ordinary small spring or garden radishes, remove attached greens and refrigerate roots and greens separately. Food Hero gives different directions for each and offers two alternative root containers. Raw radishes freeze poorly when crisp texture is wanted. Daikon and large winter radishes need separate guidance.
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  Shallots Keep dry whole shallots cool, dry and ventilated; refrigerate unused cut portions. Melissa’s shallot product page and organic-shallot blog give different refrigerated cut-use periods. Longer homegrown storage requires the complete curing method and controlled temperature and humidity.
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  Butternut squash A cured whole butternut squash, a wrapped cut piece and cooked pulp need different storage. Iowa State’s harvest-and-curing guidance applies only to matching whole fruit. NC State gives separate refrigerator advice after cutting; commercial pre-cut packs follow their own labels.
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  Kale Keep fresh kale dry in the refrigerator and wash it before use. A commercial ready-to-eat bag needs its own label instructions. Food Hero provides a separate kale-leaf freezing method; baby kale is the same food at an earlier harvest stage.
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  Spaghetti squash Whole spaghetti squash belongs in cool, dry storage; cut pieces need refrigeration. Its cooked strands can be frozen without mashing. Oregon State specifically says spaghetti squash should not be canned because it does not hold a cube shape when heated.
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  Beets Separate beet roots from their greens before storage, because the leaves have a much shorter refrigerator recommendation. Whole unwashed roots, cut roots and commercial cooked or pickled packs need separate advice. A vacuum seal alone does not establish shelf stability.
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  Bok choy Purdue gives two refrigerator wrapping options for unwashed bok choy: a loose plastic bag, or paper towels. Whole leafy stalks, cut portions and ready-to-eat bags need separate handling. Its freezer guidance does not establish a universal stalk-blanching time or a new freezer allowance.
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  Apricots Let slightly unripe apricots ripen at room temperature, then refrigerate ripe fruit. FoodKeeper lists two to five refrigerated days for ripe apricots as quality guidance. Cut fruit and apricots prepared for freezing need their own handling.
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  Cantaloupe For the netted cantaloupe common in the United States, whole retail fruit, cut flesh and unsweetened frozen pieces have different guidance. Refrigerate ripe fruit and cut pieces; wash the rind under running water with a clean produce brush before cutting.
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  Cranberries Ocean Spray’s US fresh-cranberry guidance keeps the berries in their original plastic bag in the refrigerator for up to one month, or freezes them in the original package for up to one year. These are package-specific keeping recommendations with no precise starting event stated.
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  Peaches Ripen whole peaches before refrigerating them. FoodKeeper gives ripe peaches one to two counter days and three to five refrigerated days as quality references; cut peaches and frozen slices need separate guidance. Its frozen reference specifically requires slices with lemon juice and sugar.
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  Parsnips For whole parsnips, FoodKeeper gives a refrigerator freshness reference of 2–3 weeks from purchase. University of Minnesota separately recommends keeping the roots unwashed in an unsealed bag. Cut pieces and prepared frozen roots need their own handling; the whole-root purchase period does not restart at cutting or freezing.
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  Plantains University of Minnesota describes green, yellow and black plantains as different cooking stages and recommends ventilation at room temperature until ripe. A black plantain should be soft, while mold and cracks are reasons to reject it. FoodKeeper’s ripe-fruit references have separate clocks; chilling does not create a fresh allowance.
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  Fresh coconut (mature brown) Melissa’s Organic Brown Coconut is a mature whole coconut: the maker supports room-temperature storage while intact. After opening, it directs refrigerating the meat in an airtight container and using it within a few days. NCHFP separately provides a prepared-meat freezing method without a storage duration. These instructions do not describe young drinking coconuts or packaged coconut water.
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  Green peas (fresh) Garden or English peas are shelled before eating; snow and sugar snap peas have edible pods. Arizona Extension recommends refrigerating fresh garden peas in a perforated bag and washing when used. Its 3–5-day refrigerator recommendation has no explicit start or endpoint classification. Iowa State separately advises shelling fresh peas immediately before use.
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  Pumpkin Keep a pumpkin intended for food separate from carved decorations. NC Cooperative Extension says a carved pumpkin left out for display should not be eaten even without visible rot. Oregon State’s whole-pumpkin advice concerns harvested, cured fruit in specified cool storage; Iowa State gives separate refrigerator handling after cutting for food.
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  Mango For mango intended to ripen for fresh eating, the National Mango Board separates room-temperature ripening from refrigerated ripe fruit and prepared freezing. Cutting and pureeing have their own ripe-fruit guidance. Green-mango cooking and pickle uses remain outside this advice.
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  Cabbage Keep fresh head cabbage unwashed in the fridge, using the source’s loose or perforated bag. Illinois distinguishes raw-use green cabbage, heads intended for cooking and shorter-keeping Savoy. Minnesota gives a separate cut-remainder recommendation. The selected NCHFP freezer method is for cooked use and gives no storage period.
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  Guava UF/IFAS distinguishes common-guava eating stages: pink/red-fleshed fruit may soften at room temperature, while full-sized green white-fleshed guava may be eaten firm. Harvest-context refrigeration differs from FoodKeeper’s ripe-fruit field. NCHFP supports freezing ripe peeled halves in a syrup pack, with no storage period selected.
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  Lychee Lychee has a purchase-based FoodKeeper refrigerator guide and a separate UF/IFAS harvest-context bagged-storage guide. Keep their clocks separate. UF/IFAS explicitly mentions freezing whole fruit in the peel without a duration; peeled fruit needs prompt refrigeration and has no separate day estimate here.
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  Dragon Fruit UC Davis says dragon fruit does not continue ripening after harvest. Melissa’s White product has a specific unwashed refrigerator recommendation whose exact clock and endpoint are unstated. White/red/yellow products stay scoped; commercial controlled-storage research is not a household timer. Cut fruit needs prompt refrigeration.
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  Tempeh Follow the exact tempeh package’s refrigeration, date and cooking directions. Lightlife permits freezing its refrigerated products unopened before their best-by date for up to one year, with declining quality. No universal period after opening is established here.
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  Jicama Keep whole jicama dry in a cool place. Once you cut a sound fresh root, wrap it tightly and refrigerate; NCHFP gives up to one week. Earlier handling still matters, and opening a commercial pack does not restart its age.
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  Persimmon This guide covers Asian persimmon (Diospyros kaki). Identify whether your persimmon is astringent or non-astringent. Astringent fruit needs sufficient ripening and should be used promptly when ripe. Non-astringent fruit can be crisp at its eating stage. Refrigerate cut fruit; no fixed fresh-fruit period is verified here.
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  Seitan Follow the exact seitan package. Upton’s Traditional Seitan requires refrigerated or frozen storage and cooking to 165°F (74°C) for food safety. Its opened-pack instruction is within five days, with the original box date still limiting use; this does not cover every seitan.
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  Kohlrabi Separate kohlrabi leaves from the edible swollen stem and refrigerate both. Iowa State gives cut, peeled pieces 4–5 days in the fridge; Alaska Extension gives wrapped leaves 3–4 days. These keeping guides do not guarantee safety or restart earlier age.
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  Rutabaga Keep whole rutabagas in a plastic bag in the refrigerator. Minnesota Extension gives up to three weeks as a storage guide, without naming a starting event or safety endpoint. Cut roots need prompt chilling; long root-cellar figures do not apply to an ordinary kitchen.
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  Honeydew Melon Maine Extension advises keeping whole honeydew at room temperature until ripe for best flavor. After cutting, refrigerate covered and use within 3-4 days from the original cutting. Purchased cut melon follows its actual label and earlier preparation history.
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  Collard Greens For whole fresh collard leaves, Maine Extension advises the refrigerator crisper or an open or perforated plastic bag. Cooked collards need prompt chilling and general 3-4-day leftover guidance. Freezing uses a separate preparation method.
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  Jerusalem Artichokes Jerusalem artichokes, also called sunchokes, are edible tubers rather than globe-artichoke buds. Frieda’s advises refrigeration in plastic wrap for up to one week. This is a keeping guide with no named start, not a new safety allowance for an older tuber.
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  Chayote Melissa’s says whole chayote stays freshest lightly wrapped in the refrigerator for up to one week. This is a quality guide with no named start. Cut fruit needs prompt chilling; a produce supplier’s warmer storage context does not establish a household cut-food temperature.
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  Passion Fruit For common purple or yellow passion fruit, Minnesota Extension advises room temperature while unripe, then a plastic bag in the refrigerator once ripe, up to one week. This ripe-fruit guide does not grant already-ripe purchased fruit a new week. Cut fruit and scooped pulp need prompt chilling.
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  Fennel Bulb For fresh culinary Florence fennel, Purdue advises a loose plastic bag in the refrigerator, up to five days. The freshness guide names no starting event, so cutting or rebagging does not give an older bulb five new days. Attached stalks and fronds remain part of this fresh-food guide.
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  Starfruit People with kidney disease should avoid starfruit and consult their healthcare provider, as the National Kidney Foundation advises. For fresh Averrhoa carambola, keep whole fruit bagged in the refrigerator; cut fruit and fresh juice need prompt chilling. Storage, normal appearance or preparation does not remove this kidney-related risk.
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  Tomatillos WSU Extension advises refrigerating whole tomatillos loose or in an open container in the crisper, leaving husks on and washing only before use. Its 2-3-week keeping guide names no starting event; buying or rebagging does not grant older fruit extra weeks. Cut fruit and freezing need separate handling.
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  Chestnuts Use only confirmed edible Castanea chestnuts. Horse chestnuts and buckeyes in the genus Aesculus are toxic and must not be eaten. MSU Extension advises cold storage of well-cured fresh chestnuts in a perforated plastic bag. Its description of a few weeks is not an exact countdown; peeled and cooked nuts need separate handling.
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  Lemongrass For fresh culinary lemongrass stalks, Wisconsin Extension describes refrigeration wrapped in plastic or chopping for freezing. Its 2008 publication gives a vague several-days-or-weeks description, not an exact clock. Prepared stalks and packaged paste have different handling.
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  Horseradish Root Minnesota Extension advises keeping whole horseradish roots for fresh grinding in dark plastic wrapping in the refrigerator, protected from light. It gives no exact whole-root period. Cut or freshly grated unpreserved root and cooked food need separate cold handling.
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  Quince For common culinary quince, Frieda's advises letting whole fruit ripen on the counter, then refrigerating ripe fruit and using it within a few weeks. This descriptive maker guide does not name a new clock for fruit bought ripe. Cut fruit and commercial paste do not inherit one whole-fruit period.
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  Dried Mushrooms Keep commercially dried mushrooms in a tightly closed package on a shelf in a cool, dry place in your home. According to FoodKeeper, 1–2 years from purchase and 3 months after opening are pantry-quality time frames. Storage under these conditions assumes that the mushrooms stay dry; rehydrating finishes the dry-storage cycle.
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  Turnips Refrigerate fresh turnip roots and plan around one to two weeks for quality. FoodKeeper gives two weeks from purchase. Freeze a prepared, blanched batch while the roots are still sound rather than waiting for decay.
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  Celery Root (Celeriac) Keep purchased celeriac wrapped in the refrigerator and plan to use it within about one week for quality. Longer root-cellar figures apply to carefully managed harvest storage and should not become a multi-month household countdown.
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  Nectarines Let firm nectarines ripen on the counter, then refrigerate and use them soon. FoodKeeper gives ripe fruit a three-to-five-day refrigerator quality guide; Pacific Northwest Extension gives three to four days. Neither is a guaranteed safety window.
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  Dried Apricots For purchased dried apricots, FoodKeeper’s dried-fruit category lists 6 months in the pantry from purchase, 1 month in the pantry after opening, or 6 months refrigerated after opening. Keep them sealed and protected from moisture. Follow the product’s own instructions, especially for soft or specially packaged fruit.
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  Cherimoya Let a firm cherimoya soften before chilling it. Once ripe, refrigerate and use promptly; FoodKeeper gives four days for ripe fruit. Remove every seed before eating or blending: cherimoya seeds are not edible.
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  Kumquats Refrigerate sound kumquats in a plastic bag and plan to use them within about a week. UF/IFAS gives up to seven days; FoodKeeper gives ripe fruit three weeks. These are differing references, not consecutive storage stages or safety guarantees.
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  Prickly Pear Fruit Choose ripe prickly pear fruit and handle it with tongs because tiny spines can remain. FoodKeeper gives whole fruit one to two refrigerator weeks from purchase. For longer storage, New Mexico State University provides a whole-fruit freezing and filtered-juice method.
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  Taro Buy sound taro corms for a meal you plan to cook soon, keep whole corms dry with ventilation, and never eat them raw. FoodKeeper gives seven pantry days from purchase, but its refrigerator fields conflict. Cooked taro needs prompt chilling and the usual cooked-leftover limits.
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  Cassava (Yuca) Use fresh cassava promptly and follow preparation instructions for the specific food-grade product. It must never be eaten raw. FoodKeeper lists three refrigerator days from purchase, but a storage estimate does not establish that cassava has been detoxified or cooked safely.
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  Yuzu Fruit Wrap fresh yuzu in plastic and refrigerate it. FoodKeeper gives five to seven days for the fresh fruit, without an explicit starting event. For longer storage, use the sound fruit’s juice and zest for freezing; “indefinitely” in a freezer field is not a promise of permanent flavor.
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  Fresh Bamboo Shoots Refrigerate whole, unpeeled fresh bamboo shoots and use them promptly. WSU gives up to two weeks for this state. Fresh shoots must be peeled and properly cooked before eating because they contain natural compounds that can release cyanide; a crisp appearance is not enough.
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  Fresh Fava Beans Refrigerate fresh favas in their pods and plan to use purchased beans within FoodKeeper’s three-to-five-day quality range. Shell near preparation time. Important: fava beans can trigger serious red-blood-cell breakdown in people with G6PD deficiency, regardless of how fresh the beans are.
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  Snow Peas and Sugar Snap Peas Refrigerate edible pea pods promptly and use them while crisp. FoodKeeper gives three to five days from purchase for the fresh beans-and-peas group that includes both types. Minnesota Extension gives sugar snaps a shorter two-day household plan. Freeze a surplus early, after the appropriate blanching step.
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  Green Onions (Scallions) Put green onions in a plastic bag in the refrigerator and use them promptly. FoodKeeper gives one week from purchase. For a surplus, wash and chop the white and green portions, then freeze for cooked dishes; blanching is not required by the Texas A&M method.
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  Bean Sprouts Keep bean sprouts refrigerated and plan to cook them soon. CDC recommends cooking sprouts until steaming hot; freshness and rinsing cannot make raw sprouts reliably safe. Pregnant people, young children, older adults and people with weakened immune systems should avoid raw or lightly cooked sprouts.
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  Fresh Basil For loose, whole fresh sprigs, Minnesota Extension recommends keeping the stems in water at room temperature and gives about five days as a quality estimate. Follow refrigeration instructions for packaged or prepared basil. Freeze a surplus for cooking, and never treat homemade pesto or fresh basil in oil as a counter-stable preserve.
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  Plums (fresh) Ripen sound, firm plums on the counter, then refrigerate and use them soon. FoodKeeper gives ripe fruit a three-to-five-day refrigerator quality reference; it is not a guaranteed safety window or extra time for fruit already old.
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  Currants (fresh Ribes berries) Cool fresh Ribes currants promptly and keep them covered in the refrigerator. Alaska Extension gives a five-to-seven-day reference without a purchase-based clock; handling history matters, and red and black freezing methods carry different source conditions.
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  Asian Pears Asian pears are harvested ready to eat rather than ripened like European pears. USU advises room temperature for quick use and refrigeration for longer keeping; UC IPM’s much longer storage note is variety-dependent and belongs to a harvested-fruit context, not a fresh purchase timer.
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  Gooseberries (fresh Ribes) Fresh gooseberries may be eaten fully ripe or used underripe for some cooked recipes. Extension sources recommend prompt cooling and covered storage, but do not establish a grocery-purchase clock. Freeze sound, cleaned berries using a preparation suited to their ripeness and intended use.
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  Mulberries (fresh ripe fruit) Refrigerate ripe mulberries promptly in a shallow container, keep them dry until use and rinse gently before eating. Freeze sound berries while fresh. No household keeping period is established.
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  Jackfruit (ripe, fresh) Open ripe jackfruit with clean tools, cover the edible bulbs and refrigerate promptly. Fully ripe segments may be frozen; no specific home storage period is established.
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  Rambutan (fresh) Handle whole rambutan gently and protect it from drying. Use it promptly and follow seller directions; prolonged cold exposure can damage quality. Once peeled, refrigerate the edible flesh promptly. Commercial storage figures do not establish a household timer.
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  Longan (fresh) Longan is harvested ripe and does not become sweeter after picking. UF/IFAS gives a 5–7 day refrigerator reference for home-harvested fruit; it does not start a guaranteed countdown for a retail cluster with unknown prior history.
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  Loquats (fresh) Refrigerate ripe loquats in a plastic bag and handle gently. UF/IFAS gives several weeks for home-grown fruit, with no retail-purchase start; NCHFP provides a 30% syrup freezing method.
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  Feijoa (pineapple guava) Feijoa (Acca sellowiana) is pineapple guava, distinct from common guava. UF/IFAS describes harvest cues and recommends refrigerator storage for mature fruit, without establishing a retail purchase-based timer.
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  Durian (fresh) Handle whole durian gently, keep it shaded and follow seller guidance while it ripens. Refrigerate exposed flesh promptly after opening. Prolonged chilling can harm whole-fruit quality; commercial storage periods do not establish a household timer.
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  Mangosteen (fresh) Handle whole mangosteen gently, use it promptly and follow seller directions. Wash the rind before opening and refrigerate exposed segments promptly. Prolonged cold can injure whole-fruit quality; commercial storage figures are not household keeping periods.
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  Canned Pumpkin Puree (100% pumpkin) For unopened shelf-stable pumpkin puree, follow the can’s label and inspect the container; Libby’s puts its Best By date on the can bottom. After opening, transfer Libby’s puree to a sealed container and refrigerate it; the maker says one week, or freeze it for up to three months. These are brand-specific recommendations, not a universal timer for every puree.
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  Whole Head Lettuce Whole head lettuce needs cool, protected storage. Purdue Extension recommends washing and thoroughly drying lettuce, then wrapping it in a dry towel inside a plastic bag in the refrigerator. Its approximate keeping period is an attributed household observation; Purdue does not classify its endpoint as quality or safety.
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  Fresh Jalapeño Peppers For fresh whole jalapeños, Utah State University Extension recommends leaving them unwashed, wrapping them in paper towels, and refrigerating. Keep the fresh-pepper guidance separate from canned, pickled, dried, and cooked peppers.
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  Dried Cranberries Dried cranberries are a moisture-reduced pantry food. Ocean Spray’s Craisins directions are brand-specific: reseal the original package, store it at room temperature in a pantry or cupboard, and use the Best By date for optimum quality. Keep all dried fruit dry and follow its own package instructions.
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  Dried Mango Dried mango is a moisture-reduced snack, not fresh mango or homemade fruit leather. Mariani recommends resealing its dried-fruit products and keeping them at room temperature; it says refrigeration is also possible. Follow the exact product label because drying method, added ingredients, and packaging differ.
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  Canned Peaches Canned peaches are commercially processed and shelf-stable while unopened if the package is intact and the label permits pantry storage. Dole recommends cool, dry pantry storage for its cans and refrigeration of opened fruit in a glass or plastic container. It gives no universal post-opening timer in this FAQ.
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  Dried Figs Store dried figs in an airtight package away from heat, light, and humidity. A producer recommends refrigeration to extend keeping, but package and source periods are not universal safety timers.
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  Prunes (Dried Plums) Prunes are dried plums, but package directions vary. Sunsweet says to keep opened prunes cool and dark; its D’Noir pouch suggests refrigeration for freshness, with no duration specified.
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  Canned Corn Store an intact shelf-stable can in a cool, dry cupboard. After opening, refrigerate the corn promptly in a clean covered container; Green Giant gives a two-day direction for its Original sweetcorn, while general handling guidance does not set a universal corn timer.