Grocery List and Storage Tips

You know how sometimes you get strawberries and they are LITERALLY THE BEST THING EVER and then other times it tastes like rotten toilet water? Seasons, my friend, seasons. Not only that but when you shop for Produce IN SEASON, it’s cheaper, fresher and easier to find.


So below are a list of the fruits and vegetables and when they are in season. Your welcome.

Underneath that is a list of some popular fruits and vegetables and the best way to store them. I know… now you have no excuse to not eat them. Find them in season and eat them before they go bad.

Spring Vegetables:

Artichokes, Asian Greens, Asparagus, Avocados, Beets, Broccoli, Carrots, Cauliflower, Chilies, Corn, Cucumber, Garlic, Lettuce, Mushrooms, Onions, Peas, Potatoes, Silver beets, Spinach, Watercress, Zucchini, Zucchini Flowers

Summer Vegetables:

Asparagus, Avocados, Capsicum (bell peppers), Celery, Chillies, Choko, Corn, Cucumber, Eggplant, Lettuce, Okra, Onions, Peas, Potatoes, Radish, Squash, Watercress, Zucchini

Autumn Vegetables:

Asian Greens, Avocados, Beans, Broccoli, Brussel Sprouts, Cabbage, Bell Peppers, Carrots, Cauliflower, Celery, Celery Root, Chestnuts, Choko, Corn, Cucumber, Eggplant, Fennel, Ginger, Sweet Potato, Leek, Lettuce, Mushrooms, Okra, Onions, Parsnips, Potatoes, Pumpkin, Shallots, Silverbeet, Spinach, Turnips, Belgian Endive, Zucchini

Winter Vegetables:

Avocados, Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery Root, Celery, Fennel, Jerusalem Artichokes, Kohlrabi, Sweet Potatoes, Leek, Okra, Olives, Onions, Parsnips, Potatoes, Pumpkin, Silverbeets, Spinach, Swede, Turnips, Belgian Endive

Spring Fruit:

Apples, Tomatoes, Bananas, Berries (Mulberries, Blueberries, Strawberries), Cherries, Grapefruit, Lemons, Loquats, Mandarins, Honey Murcot, Mangoes, Oranges (Blood, Seville, Valencia), Passionfruit, Papaya, Pineapple, Pomelo, Rockmelon, Tangelos

Summer Fruit: 

Apricots, Bananas, Berries (Blackberries, Blueberries, Currants, Raspberries, Strawberries), Cherries, Figs, Grapes, Limes, Lychees, Mangoes, Mangosteens, Melons, Nectarines, Oranges (Valencia), Passionfruit, Peaches, Pears, Pineapple, Plum, rambutans, Tomatoes

Autumn Fruit:

Apples, Bananas, Custard Apples, Figs, Guava, Kiwifruit, Tomatoes, Lemons, Limes, Mandarins, Mangosteens, Nashi, Oranges (Valencia, Navel), Passionfruit, Pawpaw, Pears, Persimmons, Plums, Pomegranates, Quince, Rhubarb, Tamarillo

Winter Fruit:

Apples, Bananas, Berries (Strawberries), Cumquats, Custard Apples, Grapefruit, Kiwifruit, Lemons, Mandarins, Oranges (Navel, Blood), Passionfruit, Pears, Pomelo,  Quince, Rhubarb, Tangelos

How to Store Vegetables:

The trick is to have the mindset that your fruits and vegetables are magic and the only way they work is if they are free, happy and in the right environment. Loosen any bands or restraints. Let them soak in their infinite power.

Artichokes: Light moisture in an airtight container.

Asparagus: Place them loosely in a glass or bowl upright with water at room temperature. This will keep them for a week outside of the fridge.

Avocados: Place them in a paper bag at room temperature. To speed up their ripening- place an apple in the bag with them. After you cut into them, place them in an airtight container and in your fridge.

Arugula: SHOULD NOT STAY WET. Dunk them in cold water and spin or lie flat to dry. Place dry arugula in an open container, wrapped in a dry towel to absorb extra moisture.

Beets: Cut off beet tops to keep them firm (be sure to keep by the greens). By leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness.  Beets should be washed and kept in an open container with a wet towel on top.

Broccoli: Place in an open container in the crisper and use them ASAP

Brussel Sprouts: If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it in a cold place. If they’re bought loose, store them in an open container with a damp towel on top.

Cabbage: Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves when they start to wilt. Cabbage begins to lose its moisture after a week so it is best to eat ASAP.

Carrots: Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they are stored that long.

Cauliflower: Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day its bought.

Celery: Does best when simply placed in a cup or bowl of shallow water on the counter. If you want to keep it in the refrigerator, wrap it in tin foil. It will stay crisp for weeks.

Corn: Leave un-husked in an open container if you must, but corn really is best eaten sooner than later for maximum flavor.

Cucumber: Wrap in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them, they should be fine left out in a cool room.

Eggplant: Does fine left out in a cool room. Don’t wash it; eggplant doesn’t like any extra moisture around its leaves. For longer storage- place loose, in the crisper.

Garlic: Store in a cool, dark, place.

Greens: remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth- to keep them from drying put Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green Beans: They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Lettuce: Keep damp in an airtight container in the fridge.

Leeks: Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter ( just so the very bottom of the stem has water).

Onion: Store in a cool, dark and dry, place- good air circulation is the best, so don’t stack them.

Mushrooms: Keep mushrooms in the refrigerator in its original wrapping. If you are using some of the mushrooms, try to open a corner of the plastic wrap and just take what you need. Then, cover with a paper towel and cover with more plastic wrap and place back in the refrigerator.

Peppers: Sweet/ Hot/ Bell- Store in a plastic bag before placing in crisper or fridge. Green peppers stay fresh longer than orange or red peppers. Will last 1-2 weeks in the fridge or up to 10 months in the freezer. To freeze, cut into slices and place on a cookie sheet in the freezer until frozen, then place in an airtight container or freezer bag and return to freezer.

Potatoes: Store in a cool, dark and dry place, such as a box in a dark corner of a pantry; a paper bag also works well.

Snap Peas: Refrigerate in an open container

Spinach: Store loose in an open container in the crisper, cool as soon as possible. spinach loves to stay cold.

Summer Squash: Does fine for a few days if left out on a cool counter, even after being cut.

Sweet Potatoes: Store in a cool, dark, well-ventilated place. Never refrigerate- sweet potatoes don’t like the cold.

Zucchini: Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

How to Store Fruit:

Apples: Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Bananas: Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Keep them on the counter, or in a basket with holes or openings to allow air to circulate.

Citrus: Store in a cool place, with good airflow, never in an airtight container.

Apricots: On a cool counter to room temperature or fridge if fully ripe.

Cherries: Store in an airtight container. don’t wash cherries until ready to eat, any added moisture encourages mold.

Berries: don’t forget they are fragile. Don’t stack them too high.

Grapes: Make sure to select clusters that are free from mold if you plan to keep them in your fridge. Another mistake people make when storing grapes is washing them before storing. While this may clean them and get rid of dirt, it will make the grapes mushy and promotes bacteria

Kiwi: Keep at room temperature until ripe and then place in the fridge.

Mangoes: Store on the counter until ripe or 2-5 days and then transfer them to the fridge for 5-7 days

Melons: uncut in a cool dry place, out of the sun up to a couple of weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines: store in the fridge it is okay if it is ripe, but best taken out a day or two before you plan on eating them so they can soften at room temperature.

Peaches: refrigerate only when fully ripe, more firm fruit will ripen on the counter.

Pears: will keep for a few weeks on a cool counter, but fine in a paper bag. to make the ripening go faster, put an apple in there with them.

Plums: Keep plums at room temperature until they ripen. Once they are ripe, keep in the fridge for up to 5 more days

Pomegranates: keep up to a month stored on a cool counter.

Raspberries: wash your berries in a vinegar solution of 1 part vinegar to 3 parts water. Place berries in the fridge with a paper towel on the bottom. Replace the paper towel when it gets damp.

Strawberries: Don’t like to be wet. Do best in a paper bag in the fridge for up to a week.

Watermelon: Keep watermelon uncut on your counter at room temperature for up to 7-10 days. Cut watermelon can keep in the fridge for up to 2 days.

Screenshot, save to camera roll and enjoy:)







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