12 Fruits and Vegetables That Stay Fresh for Months

Cut food waste and save money with produce that lasts weeks or months when properly stored.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 28, 2025

Cut food waste and save money with produce that lasts weeks or months when properly stored.

12 Fruits & Vegetables That Stay Fresh for Months

Produce that’s slow to spoil can help you save money, prevent unnecessary food waste, and always keep nutritious ingredients on hand. Most people are surprised that, with the right storage, several fruits and vegetables easily last weeks—sometimes even months—without losing flavor or nutrients. In this guide, learn which produce lasts the longest, how to store it for maximum freshness, and how to get the most value from your grocery runs.

Why Choose Long-Lasting Produce?

Fresh fruit and vegetables can be expensive, and nearly 94% of discarded food ends up in landfills. However, many common favorites—like apples, potatoes, and carrots—are remarkably hardy if handled properly. Understanding which foods keep universally well and learning to store them for extended shelf life makes it far easier to enjoy healthy meals, cut waste, and stretch your dollar further.

Top 12 Longest-Lasting Fruits and Vegetables

Apples
Pears
Beets
Carrots
Winter Squash
Cabbage
Potatoes
Onions
Garlic
Celery
Sweet Potatoes
Rutabaga

Smart Shopping: How to Pick Produce for Maximum Longevity

Check for firmness and blemish-free skins. Avoid bruises, cuts, soft spots, or signs of mold, which can speed spoilage.
Buy local and in-season. Fresher produce that spent less time in transit will naturally last longer in your kitchen.
Choose moderate ripeness if possible. Very ripe produce will need to be eaten first; less ripe options can be stored longer.

Fruit That Lasts for Months

Apples

Among all tree fruits, apples have the longest storage life. Well-stored apples can last up to four months under ideal conditions. To achieve maximum shelf life:

Store apples around 32°F (0°C), ideally in a produce-specific crisper drawer.
Separate from other produce: apples emit ethylene gas, causing other fruits and veggies to ripen and spoil faster.
Keep apples in a plastic bag or container with small vents to keep humidity in but allow moisture to escape.
For the Honeycrisp variety, choose a slightly warmer temperature (36°F) to prevent ‘chilly injury’.
Eat larger apples first—they tend to deteriorate before smaller ones.

Pears

Pears rival apples for longevity and can also last up to four months with cold storage. Tips for keeping pears perfect:

Store at 30–32°F (–1–0°C) for long-term keeping.
Check for ripeness periodically: keep unripe pears cold and only bring to room temperature a few days before eating to finish ripening.
Do not store pears near ethylene-sensitive vegetables like broccoli or leafy greens.

Root Vegetables: The Unsung Heroes

Many root vegetables are natural keepers, designed to survive harsh conditions underground. With proper handling, these can stay fresh for weeks to months:

Beets

In the fridge, whole beets can last from two weeks to two months.
Remove any leafy green tops before storing, as they draw moisture and nutrients from the root.
Store beets unwashed in a perforated plastic bag in the vegetable crisper.

Carrots

Last three to four weeks in the refrigerator when kept dry and in a ventilated bag or container.
Add a paper towel or swap cloth bags in place of plastic to prevent moisture accumulation, which hastens decay.
For root vegetables in general: always cut off green leafy tops before storage to minimize dehydration and spoilage.

Potatoes

Can last one to two months in a cool (45–55°F), dark place with good ventilation.
Keep away from onions: both emit compounds that intensify spoilage for each other.
Check regularly for sprouts or soft spots. Remove any affected potatoes to prevent rot from spreading.

Sweet Potatoes

Store at room temperature in a well-ventilated area for about one month.
Do not refrigerate raw sweet potatoes—cold temperature can negatively affect taste and texture.

Rutabaga, Turnips, and Other Roots

These hearty root vegetables often last one to two months stored in the crisper drawer or a cool pantry.

Vegetables With Exceptional Shelf Life

Winter Squash (Butternut, Acorn, Spaghetti, Kabocha)

Winter squashes have thick skins and dense flesh, allowing some varieties to keep three to six months in a cool, dark spot. Tips:

Do not store near apples or bananas, which emit ethylene gas that speeds up ripening.
Keep whole and unwashed until ready to cut.

Cabbage

Stored properly, cabbages last one to two months in the fridge.
Choice of green, purple, or Savoy varieties adds versatility and nutrition.
Keep tightly wrapped to minimize moisture loss but allow for a little airflow to avoid mold.
Peel off wilted outer leaves before slicing fresh.

Onions

Whole onions can keep for one to two months in a cool, dry, well-ventilated location.
Do not refrigerate whole onions: cold causes softness and potential decay.
Once peeled or cut, wrap tightly and store in the refrigerator for up to one week.
Store separately from potatoes to prevent spoilage compounds from affecting each other.

Garlic

Whole bulbs last three to six months in dry, cool, well-ventilated spots.
If cloves start to sprout, use them quickly for best flavor.
Do not refrigerate garlic bulbs—humidity encourages mold.

Celery

Lasts two weeks to a month in the refrigerator’s crisper when wrapped tightly in foil.
If soft, restore some crispness by placing cut stalks in cold water for a few hours before use.

Best Practices for Storing Produce

Keep fruits and vegetables separate: Many fruits emit ethylene gas that hastens ripening for neighboring veggies. Store apples, bananas, and pears away from sensitive vegetables such as broccoli, leafy greens, and carrots.
Store most produce unwashed: Wash only just before use to avoid excess moisture, which encourages bacteria and mold.
Control humidity: Use produce bags or a paper towel in bags/containers to manage moisture. Swap out damp towels as needed.
Use glass or cloth containers: These are better for produce than plastic, as they allow natural airflow and do not trap as much condensation.
Room temperature produce: Onions, garlic, potatoes, and squash keep best in cool, dark, dry locations.
Cold storage: Leafy greens, apples, carrots, beets, and similar produce require refrigeration for longevity.
Don’t delay with cut or cooked produce: Once cut or cooked, refrigerate leftovers immediately in airtight containers. Avoid leaving them out at room temperature for more than two hours.

Quick Reference Table: How Long Key Produce Lasts

Produce	Optimal Storage	Approximate Shelf Life
Apples	Fridge (32°F), crisper drawer	Up to 4 months
Pears	Fridge (30–32°F), away from other fruits	Up to 4 months
Beets	Fridge, remove greens	2 weeks–2 months
Carrots	Fridge, ventilated bag	3–4 weeks
Winter Squash	Cool, dark, dry pantry	3–6 months
Cabbage	Fridge, wrapped and airtight	1–2 months
Potatoes	Cool, dark place, ventilated	1–2 months
Onions	Cool, dry, away from potatoes	1–2 months
Garlic	Cool, dry, pantry	3–6 months
Celery	Fridge, tightly wrapped	2–4 weeks
Sweet Potatoes	Cool, ventilated pantry	Up to 1 month
Rutabaga	Fridge, crisper drawer	1–2 months

Frequently Asked Questions (FAQs)

Q: What fruits and vegetables should never be refrigerated?

A: Onions, garlic, potatoes, and most winter squash keep best out of the fridge, in a cool, dry, dark space with good ventilation. Refrigeration can cause them to sprout, become rubbery, or lose, rather than gain, shelf life.

Q: How can I prevent apples and pears from browning once cut?

A: After slicing, sprinkle the pieces with lemon juice or a light saltwater bath, then store them in airtight containers or wrap tightly in beeswax/plastic wrap and refrigerate. This minimizes browning and maintains crisp texture.

Q: Can I store fruits and vegetables together?

A: It’s best not to! Many fruits, including apples, bananas, and pears, emit ethylene gas, which speeds the ripening—and ultimately the decay—of sensitive vegetables (like leafy greens, carrots, and broccoli). Separate storage helps prolong shelf life for both.

Q: Why does my produce spoil faster sometimes?

A: Key factors speeding up spoilage are excess moisture, exposure to ethylene gas, bruising, and improper temperature. Always dry produce before storing, keep like with like (don’t mix ethylene-producers with ethylene-sensitive veggies), and store at ideal temperatures.

Q: Can I freeze produce I don’t have time to eat?

A: Absolutely! Many fruits and vegetables freeze very well. For best results, peel, chop, and blanch vegetables before freezing. Store in airtight bags or containers, label with the date, and use within a year for best quality. Overripe bananas freeze perfectly for smoothies or baking.

Q: How do I revive wilted produce?

A: Place slightly wilted veggies like carrots or celery in ice water for 30 minutes to restore crunch. For wilted greens, soak in cold water and dry thoroughly before using.

Storage Hacks and Bonus Tips

Label your produce with purchase dates to use older items first (first in, first out!).
Remove rubber bands and twist ties before storing; these can trap moisture and speed rot.
For leafy greens, wrap loosely in a damp paper towel and store in a perforated bag for crispness.
Store fresh herbs upright in a glass of water with a plastic bag cover in the fridge, like a mini bouquet.
For too many ripe bananas, peel and freeze for smoothies or banana bread later.

Summary

With a bit of knowledge and just a few smart adjustments to your shopping and storage habits, you can keep nutritious produce on hand for weeks, eliminate costly waste, and always be ready to prepare healthy, delicious meals!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete