How long do fruits and vegetables stay fresh?
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Whether it’s trimming off a piece of mushy parsnip or cutting away a slightly mouldy bit of apple, many of us have used produce long after their peak of freshness.
While fruits and veggies are important for our health, they’re also highly susceptible to bacteria, fungi and other pathogenic microbes. Overripe fruit and veg can harbour E coli, Salmonella and Listeria bacteria, all of which can cause food poisoning. Understanding how to properly store fresh produce can maximise their freshness and keep them safe to eat for longer.
The use-by dates printed on packaging are usually a useful indicator of how long fresh produce can safely be stored and eaten. But the environment fresh produce is stored in can affect the shelf-life of produce – so use-by dates may not always be accurate.
Fruit and veg are living – so things like humidity, temperature, atmospheric gas, light, how long it’s been in storage and any potential microbial contamination can all affect how long produce can be stored.
The ideal storage conditions will also be different for each fruit and vegetable.
Fruit
Apples have a shelf-life of around one week at room temperature, and three to four weeks in the fridge. These should ideally be stored in the fridge’s veg drawer and washed before eating.
Apples which are a little bruised are safe to eat but don’t consume...