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On weekends, I cut and store fruits and veggies to use throughout the week. I worry that by midweek, they may not be safe to eat. What's the best way to store them so they stay fresh, and how long will they last?


It's smart to store your sliced fruit and vegetables in airtight containers or ziplock bags because circulating air can carry mold spores from one food to another. But even snug seals can't keep produce fresh forever. Once cut, it immediately starts losing nutrients such as vitamin C, so don't prepare more than you can use in 2 days.

To help fruits and veggies in short-term storage stay good as long as possible, wash and thoroughly rinse your hands before cutting produce. Refrigerate within 2 hours of slicing and dicing, and be sure to double-check that the fridge is set below 40ºF. Also, avoid putting your snacks in water for an extended period to keep them crisp; it may promote the spread of bacteria.

Source: Jackie Newgent, RD, a food industry consultant in New York City