Cut FruitShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Cut fruit should be refrigerated promptly to prevent bacterial growth and spoilage.
Refrigerator
3-5 days
Store cut fruit in a clean, airtight container in the refrigerator at 40°F (4°C) or below. Do not wash until just before eating to prevent premature spoilage.
Freezer
10-12 months
For best quality, freeze cut fruit in a single layer on a baking sheet until solid, then transfer to freezer bags or airtight containers. This prevents clumping. Quality may decline after freezing.
Signs of Spoilage
- Mold growth
- Sour or fermented odor
- Slimy or mushy texture
- Significant discoloration (e.g., excessive browning beyond normal oxidation)
- Excessive liquid accumulation at the bottom of the container
Room Temperature Safety
40°F–140°F (4°C–60°C)
Perishable foods, including cut fruit, should not be left at room temperature (between 40°F and 140°F) for more than 2 hours. If the ambient temperature is above 90°F (32°C), this time limit is reduced to 1 hour.
Safe Handling
Wash hands thoroughly with soap and water before and after handling fresh produce.
Wash whole fruit under running water before cutting, even if you plan to peel it. This prevents transferring dirt and bacteria from the surface to the edible portion.
Use clean cutting boards, utensils, and dishes for preparing cut fruit.
Keep cut fruit refrigerated at 40°F (4°C) or below.
Avoid cross-contamination by keeping cut fruit separate from raw meat, poultry, and seafood.