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What should I do with soft or
slightly wilted produce?
Eat it now! Slightly overripe fruit is often
extra-juicy and enjoyable, albeit messy!
Freeze it. Slice or dice fruit. Chop and
lightly steam vegetables. Freeze them in
sealed containers and use in smoothies,
baked goods, casseroles, and soups.
Cook it. Perhaps don’t make it the star of
the plate, but do still use it.
- Puree a pesto. Use any leafy green or
herb as a base.
- Make a mash. Make mashed potatoes,
replacing half the potatoes with veggies.
Smash mushy berries and use as jam.
- Cook a soup or stew. Follow a recipe but
swap in what you need to use up. Freeze
what you don’t need now.
- Make a medley. Sauté veggies in a little
olive oil, or toss with oil and roast on a
baking sheet until tender. Use as a side
dish or as a topping for burritos, sand-
wiches, or omelets. Or try the recipes to
the right.
When to Toss It Out
All produce goes bad eventually, so get in
the habit of inspecting your food before you
use it. Don’t eat produce if you see mold
or signs of decay; if you smell something
that’s sour or just not quite right; or if you
feel unpleasant mealiness or sliminess.
These may be signs of bacterial growth
that can cause food poisoning. Remember:
When in doubt, toss it out. (Or compost it!)
In the fridge:
- Apples, berries,
cherries, grapes
- Asparagus, car-
rots, cauliflower,
corn (store in
husk), leafy
greens, zucchini
On the counter:
- Bananas, lemons,
limes, oranges,
watermelon
- Cucumber, garlic,
onions, potatoes,
tomatoes
Keep potatoes in a
cool, dark place, like
a pantry or cabinet.
Both (counter
till ripe; fridge
once ripe):
- Avocados,
mangoes, most
melons, nectarines,
peaches, pears,
plums
Where to Store Your Produce
Summer Skillet
Scramble
Chicken &
Veggie Fajitas
+ Learn more about when to toss produce at EatingWell.com/TossOrKeep
