Fresh produce shelf life depends on the type of fruit or vegetable, how ripe it is, and how it’s stored. Here’s a clear general guide: Fresh Produce Shelf Life (Approximate) Leafy Greens Lettuce, spinach, arugula: 3–7 days (refrigerated) Kale, collards: 7–10 days Vegetables Carrots: 2–4 weeks (refrigerated) Broccoli, cauliflower: 5–7 days Bell peppers: 1–2 weeks Cucumbers: 5–7 days Tomatoes: 3–7 days (room temp is best until ripe) Potatoes: 1–2 months (cool, dark place) Onions (whole): 1–2 month
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Fresh produce shelf life depends on the type of fruit or vegetable, how ripe it is, and how it’s stored. Here’s a clear general guide: Fresh Produce Shelf Life (Approximate) Leafy Greens Lettuce, spinach, arugula: 3–7 days (refrigerated) Kale, collards: 7–10 days Vegetables Carrots: 2–4 weeks (refrigerated) Broccoli, cauliflower: 5–7 days Bell peppers: 1–2 weeks Cucumbers: 5–7 days Tomatoes: 3–7 days (room temp is best until ripe) Potatoes: 1–2 months (cool, dark place) Onions (whole): 1–2 month
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