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How long produce last

83 foods. Times from the U.S. government's USDA FoodKeeper data.
FoodFridgeFreezerPantry
Apples4–6 weeks8 months3 weeks
Apricots2–5 daysNot recommendedUntil ripe
Artichokes1–2 weeksNot recommended1–2 days
Asparagus3–4 days5 months—
Avocados3–4 daysNot recommendedUntil ripe
Baby carrots4 weeks3 months4 days
Bagged greens3–5 days (2 days once opened)Not recommended—
Bamboo shoots2 weeks (5 days once opened)——
Bananas3 days2–3 monthsUntil ripe
Basil——12 months
Beans and peas3–5 days8 months—
Beets1–2 weeks6–8 months1 day
Berries7 days12 months—
Blueberries1–2 weeks8–12 months—
Bok choy2–3 days10–12 months—
Broccoli and broccoli raab (rapini)3–5 days10–12 months—
Brussels sprouts3–5 days10–12 months—
Cabbage1–2 weeks10–12 months—
Cantaloupe5–15 days12 months2–4 days
Carrots and parsnips2–3 weeks10–12 months—
Cauliflower3–5 days10–12 months—
Celery1–2 weeks10–12 months—
Cherimoya4 days10–12 monthsUntil ripe
Cherries2–3 days8–12 months—
Cherry tomatoes5 days—10 days
Chives2–3 weeks—1–2 weeks
Cilantro2–3 weeks—1–2 weeks
Citrus fruit10–21 daysNot recommended10 days
Coconut8 months once opened1 year1 year
Coconuts2–3 weeksNot recommended1 week
Corn on the cob1–2 days8 months—
Cranberries2 months12 months—
Cucumbers4–6 daysNot recommended—
Dates12 months1–2 years2 months
Edamame4–5 days——
Eggplant4–7 days6–8 months1 day
Ginger root2–3 weeks6 months2–5 days
Grapes1 week1 month1 day
Greens1–4 days10–12 months—
Guava2–4 daysNot recommendedUntil ripe
Honeydew3–4 days12 months2–7 days
Hot peppers1 week9 months—
Jicama2–3 weeks—4 months
Kale3–5 days8–12 months—
Kiwi fruit3–6 daysNot recommendedUntil ripe
Kohlrabi1 week8–12 months—
Kumquats3 weeksNot recommendedUntil ripe
Leeks1–2 weeks10–12 months—
Lemongrass7–9 days6 months—
Lettuce1–2 weeksNot recommended—
Melons2 weeks (2–4 days once opened)1 monthUntil ripe
Mint2–3 weeks—1–2 weeks
Mushrooms3–7 days10–12 months—
Okra2–3 days10–12 months1 day
Onions2 months10–12 months1 month
Oregano2–3 weeks—1–2 weeks
Papaya, mango, feijoa, passionfruit, casaha melon1 week6–8 months3–5 days
Parsley2–3 days3–4 months—
Peaches, nectarines, plums, pears, sapote3–5 days2 monthsUntil ripe
Peppers4–14 days6–8 months—
Pineapple5–7 days10–12 monthsUntil ripe
Pitaya or dragon fruit2–3 weeks10–12 months2–5 days
Plantains3–5 days10–12 monthsUntil ripe
Pomegranate1–3 months10–12 months2–5 days
Potatoes1–2 weeks10–12 months1–2 months
Prickly pear1–2 weeks10–12 months2–5 days
Pumpkins3–5 months—2–3 months
Radishes10–14 daysNot recommended—
Raspberries2–3 days8–12 months—
Rosemary2–3 weeks—1–2 weeks
Rutabagas2–3 weeks8–10 months1 week
Spaghetti squash1–2 weeks—2 months
Squash4–5 days10–12 months1–5 days
Star fruit1–2 weeks10–12 months1 week
Strawberries2–3 days8–12 months—
Tamarind6 months1 year1–3 weeks
Taro2–3 days—7 days
Thyme2–3 weeks—1–2 weeks
Tomatoes—2 monthsUntil ripe
Turnips2 weeks8–10 months—
Watermelon3–4 days12 months1–2 days
Yuca or cassava3 days1–2 months7 days
Zucchini1 week10 months—

Keep most produce whole and unwashed until you use it; washing adds moisture that speeds spoilage. Store fruit that gives off ethylene (apples, bananas, avocados) away from leafy greens.

Source: USDA FoodKeeper data. Updated 2026-10-13.