Whole FruitsShelf Life, Storage, and Spoilage Guide
Pantry
3 days to 3 weeks (varies by fruit type)
Store unwashed in a cool, dry, well-ventilated area away from direct sunlight. Some fruits like bananas, apples, and oranges store well at room temperature. Keep fruits that produce ethylene gas (e.g., apples, bananas, peaches) separate from ethylene-sensitive fruits and vegetables.
Refrigerator
3 days to 4 weeks (varies by fruit type)
Store unwashed in the crisper drawer. Berries, grapes, and cherries should be refrigerated immediately. Apples, oranges, and pears can be refrigerated to extend shelf life after ripening.
Freezer
8-12 months
Wash and dry thoroughly. For most fruits, peel and remove pits/seeds if applicable, then slice or dice. Flash freeze in a single layer on a baking sheet until solid, then transfer to airtight freezer bags or containers. This prevents clumping.
Signs of Spoilage
- Mold growth (fuzzy spots, discoloration)
- Soft spots or mushy texture
- Off-odor or fermented smell
- Significant discoloration beyond natural ripening
- Slimy or sticky surface
Room Temperature Safety
40°F–140°F (4°C–60°C). While whole, uncut fruits are less susceptible to rapid bacterial growth in this zone, cut fruits should not be left in this temperature range for more than 2 hours (1 hour if the temperature is above 90°F/32°C).
For optimal quality and safety, refrigerate cut or peeled fruits promptly. Whole fruits that are typically stored at room temperature (e.g., bananas, apples, oranges) should be consumed within their recommended pantry storage times.
Safe Handling
Wash all whole fruits under running water just before eating, cutting, or cooking, even if you plan to peel them. This helps remove dirt and bacteria.
Use a clean vegetable brush to scrub firm-skinned fruits like melons and apples.
Dry fruits with a clean cloth or paper towel to further reduce bacteria.
Avoid cross-contamination: Use separate cutting boards and utensils for fruits and raw meats, poultry, or seafood.
Discard any fruits that are bruised, moldy, or show signs of spoilage.