We all want to save money on groceries, but when it comes to fresh produce, this is often easier said than done. Who among us hasn’t bought a bag of spinach or fresh berries with the best of intentions, only to discover they’ve gone bad after just a few days? The short shelf life of these products means we essentially end up throwing money in the trash, and we’d probably be better off sticking with options that last longer post-purchase. If you can relate, read on to learn about some of the most shelf-stable produce.
Root Veggies
Vegetables like carrots, potatoes, and beets have a low moisture content and natural protective layers that lend to a shelf life of anywhere from two weeks to several months. They typically keep longest in cool, dark environments with adequate ventilation, though it’s also essential to remove any leafy greens, as they draw moisture out of the roots and cause them to go bad more quickly. Stock up, then use them to make hearty soups and stews all winter long.
Apples & Oranges
Shelf-stability is one criteria where it actually makes sense to compare apples and oranges. While they may not have much else in common, apples and citrus fruits can both remain fresh for up to two months when stored properly due to their thick skin and acidic pH, which acts as a natural preservative. Just leave them whole until you’re ready to enjoy, then cut into slices before serving.
Winter Squash
Unlike their more delicate summer counterparts, winter squash varieties like butternut and acorn have thick, waxy skins that protect the fleshy insides and help the vegetable to keep well for up to 4 months. To extend their shelf life as much as possible, store them in a cool, dry place outside of the refrigerator and away from bright light. We love making homemade butternut squash soup or roasting our winter squash with a drizzle of olive oil for a seasonal side dish.
