Fruits and Vegetables

Who doesn’t enjoy a warming squash soup in the winter? But even if that soup is a regular guest on your menu in the cold months, it doesn’t mean the butternuts won’t spoil if you buy too many or keep them for too long. Especially if it’s late February already and you still have a couple on hand you purchased on a sale a week or so before.

Butternut squash is a winter squash, and as the name implies, it’s a seasonal product, at least if you buy it locally. In the US, it’s in season between October and February ([ETS]). So if you’re buying butternuts in the April or May, these are most likely imports that can taste a bit different, and you probably won’t be able to store them for as long as you would the local stuff. In that case, it might make more sense to buy local butternuts frozen.

In this article, we will go through ways to spot spoiled or old butternut squash, its shelf life, and the best way to store it long term. If that sort of info you’re looking for, continue reading.

Can Butternut Squash Go Bad? Hot To Tell If Butternut Squash Is Bad?

Butternut squash, obviously, can go bad. But at the same time, like onions and garlic, it lasts quite some time if bought fresh and stored well. Let’s talk about the signs of spoilage.

When it comes to butternut squash, you don’t really know if it’s spoiled or not until you open it up. But there are a few things that might hint that you won’t like what’s inside. First off, it’s mushy and bruised spots on the rind. And I’m talking here about large areas, not some minor cuts. Fortunately, you can cut these out during preparation. The second thing is the weight of the whole thing. If it’s heavy, the moisture content is high, which is good ([ETS]). If it doesn’t feel heavy at all, or even feels empty inside, most of the moisture is probably gone, and it won’t be any good. If it’s leaking or the whole thing is mushy, just throw it out. Now it’s time to cut it up and see what’s inside.

When it comes to the butternut’s flesh, it easy to tell if it’s okay or not. It all comes down to color and firmness. You can cut out any mushy spots, but if the whole flesh is super soft, discard it. Also, over time the seeds’ section might turn stringy and look kind of disgusting. That’s the butternut starting to dehydrate. Just throw it out like you usually would and eat the rest.

For cooked or cut butternuts, look for mold, “funny” smell, and changes in texture. If there are any white specks on the surface, or the quality isn’t good enough anymore, get rid of it.

Of course, the longer you store the butternuts, the higher the chance they will go off. That brings up to the next topic, that is the shelf life of this winter squash.

How Long Does Butternut Squash Last?

Whole butternut squash lasts about 2 to 3 months in ideal conditions ([OSU][ISU]). Unfortunately, the perfect storage temperature for this particular veggie is 50°F to 55°F (or 10°C to 13°C), and most of us don’t have access to a place that maintains such temperature.

The second best option is storing it in the pantry, possibly slightly below room temperature. In such conditions, butternuts can last a month or two. Of course, the time the squash will stay alright depends on when it was harvested and how long it sat on the shelf, too. And if you’re buying veggies in the supermarket, you never know for sure about these. In other words, you probably should subscribe to the strategy of hoping for the best and planning for the worst. That means don’t try to get the longest possible shelf life but plan on eating the butternuts within a few weeks of buying.

If you want to get the squash ready for cooking ahead of time, cut or chopped butternut squash can last for about 3 to 4 days in the fridge. Once you cooked or baked it, it should retain quality for about 4 to 5 days. So if you’re meal-prepping for the whole week ahead, keep 4 days worth of portions in the fridge and freeze the rest to be sure nothing goes off.

Speaking of shelf life, it also depends on how exactly you store the veggies, so let’s cover that.

How To Store Butternut Squash?

You already know what’s the perfect temperature for butternut squash, and that a cold pantry is the second best choice here. Besides the temperature, it’s important to keep the squash dry and well ventilated (which also helps with getting rid of moisture) ([OSU][ISU]). So if you’ve brought the squash home from the market in a plastic bag, take it out of it as these tend to trap moisture. And don’t let the squash sit next to apples, or any other ripening fruit. These produce ethylene gas that speeds up the ripening process.

Cut, chopped, or cooked butternut should sit refrigerated, and sealed tightly. An airtight container is probably your best option here, as it will keep any moisture and smells at bay.

Last but not least, if you’re afraid that your squash will go bad, freezing is the solution to this problem.

Can You Freeze Butternut Squash?

Not all veggies freeze super well, and butternut squash isn’t a superstar in this department. But you should be able to get away with freezing cooked butternuts.

The best way to go about this, at least in my opinion, is to test out freezing your favorite dishes that include this winter squash. Soups should freeze very well, just make sure you add any fresh herbs when reheating, not before freezing. For casseroles and stews, how well they freeze depends on other ingredients. So if you’re willing to make this work, try freezing a small portion and see how it goes. You might need to tinker with the recipe a bit, or find another one if your favorite clearly isn’t working.

Or you can just cook or bake the squash, divide into a few portions and pack each one in a freezer bag or an airtight container, and put in the freezer. This way you can easily thaw the butternuts overnight in the fridge and do whatever you want with them next. Defrosted squash should work well in soups and stews, and maybe even stir-fries. When it comes to casseroles, it depends on the recipe, so you have to find that out for yourself.

In a Nutshell

• Buy butternut squash when in season if possible. Make sure the rind is firm, and the veggie feels heavy.
• Cut out any mushy and discolored parts. If it’s still whole and feels super light or is leaking, throw it away.
• Store butternuts at room temperature for 4 to 8 weeks, or freeze cooked.

References

• [ETS] Eat the Seasons: Butternut squash
• [OSU] Oregon State University: Storing Pumpkin and Winter Squash at Home
• [ISU] Iowa State University: What is the proper way to harvest and store butternut squash?

If this is your first time around buying dates, you surely have a bunch of questions. You’ve probably noticed that it’s never just “dates,” but there’s always the type that’s mentioned on the label, too. Maybe it’s Medjool, Deglet Noor, or any other one. And it makes sense to wonder if that type makes that big of a deal.

And then there are terms like “khalal” or “tamar” sprinkled here and there, that you’re probably not familiar with. All of this might seem to be a bit overwhelming for a newcomer. I mean, you just want to eat a few dates or add something new to your desserts. That shouldn’t be that difficult, right?

In this article, I’m going to try to make sense of all of that for you, and simplify it as much as I can. It’s not as difficult as it may seem, and I promise you won’t need to carry a references guide to dates to store them in the right place and make sure you eat them before they spoil or deteriorate. If that sort of information you’re looking for, continue reading.

Can Dates Go Bad? How To Tell If Dates Are Bad?

Like all fruit, dates go bad. But unlike many popular fruits, like oranges or watermelons, the most common types of dates can last a really long time. So if you store them in the fridge, it’s perfectly normal for them to be still okay a couple of months after you’ve bought them. This doesn’t mean they last forever, though. At a certain point, they will either spoil, or their quality will degrade to a point where you’d rather throw them out than use them. So let’s talk about signs of spoilage, shall we?

You’ve undoubtedly seen rotten or spoiled fruits in your life. Dates aren’t that different. If there’s mold or the color turns noticeably darker, it’s time for them to go. Same thing when the smell changes from somewhat sweet to strong and off-putting. If the fruits look and smell alright, they’re most likely safe to consume, too. But the taste of dates also changes gradually, so if you no longer find it acceptable, throw out the leftovers. Or use in baking, or in a fruit salad, where the lack of flavor won’t be as apparent.

One thing to remember about dates is that they’re high in sugar and that sugar sometimes gets to the outside and shows up as white specs ([OD]). Be careful not to mistake those specs with mold, and throw out perfectly good fruit. You can fix that issue by leaving the dates in the sun for an hour or two, or microwaving in a sealed bag with a few drops of water for a short period.

Knowing how to tell good dates from spoiled ones, it’s time to talk about how long do these fruits last.

How Long Do Dates Last?

Dates come in different varieties and stages of ripeness. While the former is more about the shape and flavor of the fruit, the shelf life is (mostly) about the latter.

If you’ve ever heard the terms khalal, rutab, or tamar, these are the stages of ripeness. Khalal is the earliest of them, when the fruits are still yellow and crunchy ([DFC]). And some varieties of dates are already edible in that stage. These dates keep quality for only about a week ([DFC]), and aren’t that popular and widely available. There’s a decent chance you’ve never seen those.

Later in the ripening process, the fruits proceed to rutab and tamar stages, where they soften and turn brown and translucent. Those more mature dates last much longer, between 6 to 12 months ([OD]) if properly stored. And are much more widely available. Chances are your dates are in one of those stages, and they’ll last months. As usual, it’s impossible to say how long will your dates last exactly, but the info on the label (if it’s there) is a good starting point. Of course, if everything goes well, dates, like raisins, can easily outlast the best-by date, even by a few months.

Of course, dates degrade in quality over time so fresh ones will taste slightly better than ones from the previous season. In other words, eat them while they’re at their best, and don’t wait until they start deteriorating.

Speaking of gradual quality changes, let’s talk about storage, which is also an important factor in this process.

How To Store Dates? Do You Have To Refrigerate Dates?

When it comes to storing dates, there are three options. The first one is to store them at room temperature, in the pantry or a kitchen cabinet, away from heat sources. It works well only for ripe (rutab or tamar) dates, and allows you to keep the dates in alright quality for up to 3 months ([OD]).

The fridge is the standard for storing khalal dates and long-term storage of ripe dates. Once you’ve opened the package, consider transferring the fruit in a resealable freezer bag. This way they won’t pick up any smells and won’t dry out in the storage. You can usually keep ripe dates for up to 12 months in the fridge.

If you want to store these for a prolonged period, freezing is an option ([OD][DFC]). As usual, when it comes to freezing, proper wrapping is essential. If you’re freezing the fruit for short term (up to a few months), a freezer bag should be good enough to avoid freezer burn. If you’re thinking about long term storage (like more than half a year), consider double wrapping by wrapping in aluminum foil before transferring to the bag. If you expect to need only a few dates at a time, consider dividing them into a few portions, so you don’t have to thaw all of them to grab just a handful. When it comes to thawing, doing it overnight in the fridge is the safest option.

In a Nutshell

• there are 3 stages of ripeness for dates: khalal (the earliest), rutab, and tamar
• khalal dates last only about a week and need to be refrigerated
• rutab and tamar dates last up to 3 months at ambient temperature, and up to a year in the fridge
• you can freeze dates with great results, just wrap them well, and you’re good to go

References

• [OD] Oasis Date Garden: FAQ
• [DFC] The Desert Fruit Company: FAQ

If you’re just starting out your journey with kimchi, you surely have a lot of questions. When you search for information on shelf life, the answers are all over the place, ranging between 6 months to virtually indefinite. The best way to store it isn’t clear either, as some recommend keeping it in the fridge, while others say you can leave it in the pantry. What is going on here?

Well, when it comes to how long you can keep kimchi around, and how you should store it, it all depends on how you like it, and when you’re going to consume it. So it’s pretty much impossible to give a short answer without providing more context. And in this article, we’re going to talk exactly about that: shelf life, storage, and spoilage of kimchi, in detail. If that’s what you’re interested in learning more about, keep reading.

Can Kimchi Go Bad? How To Tell If Kimchi Is Bad?

Of course, kimchi can go bad, but if you take good care of it, it can last months past the date on the label, or even years. But before we talk about possible signs of spoilage, let’s first cover some situations when some people think kimchi has gone off, but it hasn’t:

• Bubbly kimchi after opening is perfectly normal. It’s a living thing that’s sometimes more active, hence more fizziness ([SG]).
• Kimchi that explodes upon opening is nothing unusual too. The gas buildup by the fermentation might cause the jar to overflow, just like champagne does ([MIL]).
• A bulging cap can happen every now and then, for precisely the same reasons as above. If it does, make sure you take extra care when opening the jar ([KK]).
• Kimchi turns very sour if you keep it for an extended period at room temperature. It’s safe to eat, but you might prefer to add it to a soup, a stew, or add other veggies instead of eating it raw.
• If you keep the kimchi stored for a long time, you might find that the cabbage has turned soft. It’s perfectly okay to consume, but if you don’t like your kimchi with wilted cabbage, try using it in a recipe.

When it comes to how to tell if your kimchi is spoiled, let’s talk about visual signs. If there’s mold or white film on top, there are two way to go about it. First, you might scoop out the bad part (and then some) from the top, and eat the rest that was covered in liquid/sauce. Or you can err on the side of caution, and discard it whatsoever. It’s up to you, really, but when in doubt, go with the safer solution.

When it comes to other changes, that is altered flavor or smell, if it’s more sour than usual, that’s alright. It’s the result of ongoing fermentation. But if either of these has turned “funny,” or “off,” or there’s something wrong about the kimchi, discard the product. Long story short, humans are pretty good at noticing that food isn’t safe for consumption, so if you spider senses are tingling, listen to them.

How Long Does Kimchi Last?

As I mentioned in the intro, there isn’t one straightforward answer. If you asked a Korean kimchi veteran (kimchi has originated in Korea and is a staple there ([WIKI])) about the shelf life of the product, he or she would probably say that it doesn’t go bad, just gets old ([SG]). That means you can keep it for years if you take good care of it. But just like with unpasteurized sauerkraut, kimchi won’t taste exactly the same forever, quite on the contrary.

Kimchi is basically seasoned and fermented veggies. It’s (typically) not pasteurized, so all of the bacteria in there are alive. And that means the product ferments all the time ([SG]). Ongoing fermentation causes the kimchi to turn sourer over time.

That’s where the date on the label comes into play. In most cases, it’s there to indicate for how long the kimchi should taste great, and not turn overly sour. So if you don’t like it that acidic, make sure you eat it fairly fresh. But if super sour kimchi is your thing, feel free to keep it for an extended period.

Time isn’t the only variable in the equation, though. Temperature affects how sour kimchi becomes, too. In short, the warmer the temperature, the faster the fermentation. So if you buy a fresh jar of kimchi, and put it in your fridge right away, it will be less sour that if you would’ve kept it at room temperature until opening.

As you can see, this topic is a bit tricky, and it’s impossible to give a brief answer to a question like “how long does kimchi last in the fridge after opening?”. It depends on too many factors, like how long did you store it before opening, at what temperature, and how sour kimchi is acceptable to you. In other words, you need to figure this out for yourself, based on your preferences and the kimchi you buy or make. If you’re looking for some rough estimates, the kimchi should taste okay for between 6 and 12 months after opening, provided it’s refrigerated and weren’t very sour once opened.

Last but not least, let’s talk storage.

How To Store Kimchi?

Okay, you already know how storage temperature affects this Korean staple. So when it comes to unopened kimchi, the pantry and the fridge are both solid options, depending on your preferences and how long will the jar stay unopened. When in doubt, refrigerate it. If you open it up and it’s not sour enough, leave it at room temperature for a day or even two, until it reaches your desired taste ([KK]). Once you open the jar, it’s usually best to store it in the fridge to keep the fermentation in check ([MIL]).

As usual, keep the jar closed when not in use, and make sure to use clean utensils when scooping the veggies. Even though the acidic environment makes it difficult for any bacteria (other than those that are already there) to grow in there, it’s best not to take any chances. And just like with sauerkraut and pickles, make sure to keep everything below the level of the sauce/liquid. This way the top portion won’t dry out and possibly start to spoil.

In a Nutshell

• Kimchi is a living food where fermentation that turns the product sourer is ongoing. The warmer the storage temperature, the faster the fermentation.
• You can store unopened kimchi at room temperature or in the fridge, depending on whether you like it more or less acidic.
• Once you open the container, it’s generally best to refrigerate it, to keep the fermentation in check.
• If kimchi is not sour enough for your taste upon opening, leave it (sealed) for a day or two at room temperature

References

• [SG] Sinto Gourmet: Kimchi FAQ
• [MIL] Mother in Law’s: Kimchi 101
• [KK] King’s Kimchi: Frequently Asked Questions
• [WIKI] Wikipedia: Kimchi

Can sweet potatoes go bad? Sweet potatoes are a type of starchy root crop that’s often used in cooking and baking. Since sweet potatoes have dense, creamy texture, they have high water content. Usually, foods that have high water content tend to spoil easily. The same thing is true for sweet potatoes!

Not to be mistaken for yams, sweet potatoes are quite versatile in the kitchen. Its naturally sweet flesh makes a terrific ingredient in soups, stews, and even fillings. If you love sweet potatoes then go ahead and keep these delicious tubers in stock.

Image used under Creative Commons from Mike Mozart

Can Sweet Potatoes Go Bad?

Yes, sweet potatoes can go bad especially if they have been mixed with other ingredients. Fresh sweet potatoes will keep much longer than mashed or cooked sweet potatoes. How the products were stored will also affect the overall storage life of sweet potatoes.

If you’d like to extend the shelf life of uncooked sweet potatoes, you have to keep the tubers in a cool, dark place, away from direct sunlight. Uncooked sweet potatoes are likely to develop sprouts if they are kept in the pantry for a long time. As such, we recommend using up your supply as soon as possible.

Signs that Sweet Potatoes Have Gone Bad

When it comes to checking if sweet potatoes have gone bad, always check for slight or significant discolorations. If the sweet potatoes start turning soft or mushy, they have gone bad. The same thing is true for sweet potatoes that turned a deep shade of brown to black. Check for weird growths through the skin or the presence of mold. If the sweet potatoes have developed an off-odor, toss the tubers in the trash.

For cooked or mashed sweet potatoes, check for the presence of mold. If the product took on an off-color or flavor, the sweet potatoes are no longer safe to eat.

How to Store Sweet Potatoes?

Uncooked and uncut sweet potatoes are best stored in the pantry. Place the product in a well-ventilated area. Keep the sweet potatoes away from sources of heat and moisture. Unopened cans of sweet potatoes are also best stored in the pantry. As for cooked sweet potatoes, it’s best to store them in the fridge. Place the product in a sealed container for optimal flavor.

Image used under Creative Commons from Marco Verch

When kept in the pantry, uncooked sweet potatoes will stay fresh for 1 to 2 months. When kept in the fridge, cooked sweet potatoes should keep for 2 to 3 months. Canned sweet potatoes will keep in the pantry for 12 months or so.

Can You Freeze Sweet Potatoes?

Yes, you can freeze uncooked and cooked sweet potatoes to extend their shelf life. Just place the product in a freezer-safe container and stick in the freezer. Sweet potatoes will keep indefinitely in the freezer so this is a great storage option if you have no plans of using up your supply in the near future. Our advice is to split the sweet potatoes into manageable portions so thawing is much less of a hassle for you.

Summary

Sweet potatoes add an extra kick of flavor and nutrients to your daily meals. These tubers are low in calories and high in antioxidants so stocking up is always a great idea. Can sweet potatoes go bad? Yes, they can go bad at some point. But as long as you stored the product properly, you don’t have to worry about the spoilage at all!

Potatoes are one of the most popular vegetables in the world, and at the same time, they raise dozens of questions.

If you’re a young adult who just started to live on your own, you’re probably wondering how long do potatoes last and how should you store them. Or if refrigerating them helps extend their shelf life or not. Or even if when one of the vegetables in the bag is rotten then should the rest be discarded too.

If you’re a bit more experienced, there are still some questions often asked. Many people aren’t sure what to do with sprouted potatoes, or whether a potato with a green tinge is toxic. Soft and wrinkled potatoes are also discussed widely and often.

And if you’re looking for answers to these or similar questions, you’re in the right place. Below we talk about spoilage signs of potatoes and which of them actually mean that you should throw out the tubers. We also cover storage and shelf life, in case you’re looking for some tips and specifics on these topics.

Let’s start with the topic that causes the most confusion, and that is going bad of potatoes.

Can Potatoes Go Bad? How To Tell If Potatoes Have Gone Bad?

I’m pretty sure that it won’t come as a surprise that potatoes indeed do go bad. So now the big question: how to tell if a potato has gone off and should be discarded? If a large portion of the surface is moldy or rotten, throw it out. If it’s only a small part, like less than a third, it’s up to you if you cut out the off part and use the rest, or throw it out. Same thing about the “interior” or the flesh of the tuber. That’s about it when it comes to sure signs of spoilage. Now let’s talk about specific issues mentioned earlier and how to go about them.

Is it safe to eat potatoes that have sprouted? If the vegetable starts to grow, you can still cook it ([ILL][PG]). Cut out the sprouts and the “eyes” they leave on the surface while you’re prepping the veggies and you’re good to go. The exception here is that if the sprouts are very long, like 5+ inches, it’s probably better to throw them out. It’s not about the length, but what it tells us about the storage conditions. And it informs us that the tubers were stored for quite a long time in a (probably) not-cold-enough temperature. That means they won’t be that good quality-wise. In short, potatoes don’t go bad when they sprout, but if you leave them growing for too long, it’s probably better to toss them out.

Are soft and wrinkled potatoes bad? Long story short: it depends. If the potato is not as firm as it used to be, and the skin has started to become somewhat wrinkly, it’s okay to eat it. Such tubers might be a bit difficult to peel, and they will definitely work better in mashed potatoes than fresh fries. The quality definitely won’t be top notch, but they should still be reasonably okay to eat. But once the vegetables start to shrivel, that means they’re losing water, and it’s time for them to go.

Can you eat potatoes with a green tinge? This question usually generates answers that cover solanine poisoning and all that jazz. And the truth is that the concentration of solanine in a potato is smallest in the tuber flesh ([WIKI]), so there’s really nothing to worry about. Just cut out the green skin and part of the potato and eat the rest ([ILL][SD]). In case you were wondering, the green tinge is a reaction to light exposure ([ILL]). So if you bought potatoes that were perfectly normal, and they turned green while being stored, you need to up your potato-storage game (more on that later).

Last but not least: if one potato is rotten, are they all bad? Nope, just throw out the bad ones and eat the rest. The bacteria tend to spread fairly quickly, so it makes sense to give your potatoes a check every week and throw out the off ones. This way more of the tubers will survive storage and end up cooked on your plate.

Now that you know how to deal with most of the typical potato-related issues, it’s time to go through some storage tips.

How To Store Potatoes So They Last As Long As Possible?

First off, once you get home with the potatoes, don’t wash them. If there’s too much dirt, brush them off, and put into storage.

You should store potatoes in a cool and dark place, with good air circulation ([ILL]). When it comes to storage temperature, the ideal is 45˚F to 50˚F (or 7˚C to 10˚C) ([ILL][PR]). Unfortunately barely anyone has a place that maintains such temperature. But if you happen to have a basement that maintains a similar or slightly higher temperature, keep the potatoes there. If not, let’s talk about how you can store the spuds at home.

Let’s start with the fridge. If you ever thought about refrigerating potatoes, don’t. Fridge temperature will convert starch into sugar, and it will result in off-tasting potatoes that turned brown during cooking ([ILL]).

That means you’re basically left with storing the potatoes at room temperature, or maybe slightly below in a pantry. That’s not a perfect solution, but it’s good enough. Just make sure you meet the other conditions, that is the tubers are away from light and have access to air.

With that in mind, let’s talk about the shelf life of potatoes.

How Long Do Potatoes Last?

Potatoes have one of the longest shelf lives among veggies. They obviously don’t last as long as garlic or onions, but still, they last quite some time. And as usual, the better storage conditions you provide, the longer they keep. If you’re among the lucky ones who have access to a cold basement, your potatoes can sit there for like 3 to 5 months even, depending on the variety. If all you have available is a pantry or a dark cabinet in the kitchen, the potatoes should retain good quality for up to 2 weeks ([ILL][SD]).

In my own experience, they often last even a week or so longer in quite okay quality. Sprouts will probably show up, and the spuds will start to lose their firmness, but they’re definitely good enough to cook with. That’s just my personal opinion though, so take it with a grain of salt.

Last but not least, different varieties of potatoes and seasons play a role too. Some last longer, others a bit shorter, and if it’s hot and humid outside, potatoes won’t keep as long as in the winter.

In a Nutshell

• Keep potatoes at a cool place, but do not refrigerate them
• Sprouting potatoes are not but, just cut the sprouts and enjoy them like you usually do
• Cut out any green spots on the surface
• Potatoes usually last 2 weeks or more at room temperature; if the temperature is lower, they should retain quality for longer

References

• [ILL] University of Illinois Extension: Potato
• [SD] Side Delights: Potato FAQs
• [PR] New Brunswick Potatoes: Potato FAQs
• [PG] Potato Goodness: Buying & Storing Potatoes
• [WIKI] Wikipedia: Potato

Summertime means watermelon, right? There’s nothing like a few slices of it or some watermelon-infused water on a sweltering day. But it’s easy to get a bit overeager and buy much more than we need. Instead of a quarter or a half, we purchase the whole fruit because it’s cheap. And only after a day or two we start to really think about storage and shelf life of this fruit.

There’s nothing wrong about this approach, either. I know I occasionally buy way too much food when it’s on sale, or I’m feeling like eating it the whole week. The excitement passes after a couple of days, and that’s when I think about how to make sure that products won’t spoil. So if you’ve bought more watermelon than you can handle, let’s talk about how you can get the most of it. And to start things off, let’s check if it isn’t bad already.

Can Watermelon Go Bad and How to Tell If It Is Bad

Like all fruit, even dried fruit like raisins, watermelon can go bad. If you have a whole watermelon on hand, it’s pretty much impossible to tell if it’s still good or not. Of course, if the rind is moldy on the outside, it’s probably better to toss it out. But if there are only some smaller dark spots or bruises, that doesn’t tell us much about the condition of the flesh.

Generally, if the outside is firm, bruiseless, and relatively uniform in color, the flesh should be just fine. To check if the watermelon is okay, we need to examine its insides. And that’s a bit of a catch-22 because the whole watermelon lasts much longer than a cut one.

If you have sliced or quartered watermelon on hand, it’s usually easy to tell if it’s good or not. First off, look for slime, mushy parts, dark blotches, or loss of color. Either one is a sign and overripeness. And while those darker or paler spots won’t make you sick, you probably won’t enjoy them that much. When it comes to slime, I find it gross and discard it right away, and suggest you do the same. In short, if the flesh doesn’t look fresh and tasty, it’s probably not and throwing it out is the way to go. Besides appearance, give the fruit a good sniff. If it smells sour, it’s spoiled. If everything seems fine, give the final verdict based on its taste.

Now that you know the signs of a bad watermelon, let’s talk about how and for how long you can store them.

How Long Does Whole Watermelon Last

A whole watermelon lasts at room temperature around 3 to 4 weeks once it’s cut from the vine ([WM]). So how long will it last once you buy it depends on how long it was in transit and how long it sat in the produce section. And that time can vary quite heavily. It can take anywhere between a week and two weeks before fruit gets to your supermarket, and it can sit there for a couple of days before you buy it.

Because of that, it’s generally recommended to eat the watermelon within about 7 to 10 days of buying it. Of course, if the fruit didn’t travel for that long and you got it right after it hit the produce section, it will likely last a few days longer. But it’s better to err on the side of caution and assume it will last no longer than a week.

Typically, we store a whole watermelon at room temperature ([WM]), possibly in the kitchen or pantry. But if you need to save it for a few days longer, up to about 2 weeks, you can transfer it in the fridge.

Once you cut the watermelon, or buy it pre-cut, things change a bit.

How Long Does Watermelon Last After Cutting

Cut or sliced watermelon lasts about 3 to 5 days in the fridge. It needs to be refrigerated, no matter if you’ve bought it pre-cut or quartered it yourself. To make sure it stays fresh to that 5 days mark, always keep it wrapped tightly. Quarters you buy in the supermarket are usually covered with plastic wrap, and that’s how you should store the fruit. If you won’t finish the whole thing, unwrap it, cut as much as you need, and rewrap. If the leftover piece can fit inside a freezer bag, you can use that too.

If you don’t wrap the fruit, the flesh will dry out and might pick up smells from the fridge. Neither one is desirable, so keep it wrapped and you’re golden.

If you have more cut watermelon than you can use within a few days, you’re surely looking for ways how to prolong the storage of this fruit. And while not ideal, freezing is an option.

Can I Freeze Watermelon?

Watermelon consists mostly of water and doesn’t freeze particularly well. In short, once you thaw it, it will turn out mushy, and it might lose some of its color and taste ([WM]). But that doesn’t mean freezing it makes no sense whatsoever. Frozen watermelon works well in at least two applications: in smoothies and making fruit infused water.

In a smoothie, it will be mashed and blended either way, so the texture change isn’t that big of a deal. Plus you use watermelon cubes instead of ice cubes. Here’s how to go about it. First, remove the seeds, and cut the flesh into cubes. Then transfer them on a cookie sheet lined with aluminum foil, and put into the freezer. Once the cubes are frozen, put them in a freezer bag, and voilà, you have frozen watermelon cubes for your smoothies.

The second option is prepping it to use in fruit-infused water. Remove the rind and cut the watermelon into pieces ready to be put into water for infusion. You can leave the seeds in if you don’t mind them. Then, just like described above, you flash freeze the pieces on a baking sheet lined with aluminum foil. Once frozen, transfer the parts into freezer bags. Enjoy with water on a hot day or whenever you need a refreshment.

In a Nutshell

• Whole watermelon lasts about a week at room temperature, 2 weeks refrigerated
• Cut or sliced requires refrigeration and lasts up to 5 days
• You can freeze watermelon, but it works best only for smoothies and fruit-infused water

References

• [WM] Watermelon Board: Frequently Asked Questions

Kale has become the darling of the health food world, and for good reason. These greens in the cruciferous family pack a lot of vitamins, minerals and antioxidants into a small package. Of course, it’s easy to get carried away at the market, and find yourself with more than a week’s supply on hand. Can kale go bad, and how should you store all those greens so they stay fresh?

Can Kale Go Bad?

Like all fresh vegetables, kale can go bad. When properly stored, this leafy green can last for up to two weeks in the refrigerator. Of course, the time spent from the farm to the supermarket needs to be taken into account. So, kale that was bought from your local farmer’s market will likely last longer than the bag purchased from the supermarket.

How to Tell If Kale Has Gone Bad

As kale ages, it will begin to lose moisture and wilt. The leaves will change from a rich dark color, to a pale greenish yellow, and eventually turn brown. After too long, the wilted leaves will become soggy and liquid will leak out.

Smell is another indicator of spoilage. Fresh kale should have an earthy, “green” smell. As the kale ages, it will begin to take on an almost sulfurous smell, like rotten eggs. An off smell indicates that the kale has spoiled, and should not be consumed.

How to Store Kale

Kale should be stored in the refrigerator, and kept in a plastic tub or bag. Since kale needs to breathe, it’s best if the bag or tub does not seal completely, but allows for some air flow. You can wait to wash kale until you decide to cook it, but if you want to wash and store your veggies all at once to save time on meal prep throughout the week, just be sure to thoroughly dry kale before putting it back in the fridge. Excess moisture will cause kale to spoil faster.

To extend the shelf life of kale by a bit more, roll out a three to four foot piece of paper towel and spread the washed and dried kale leaves on top in a single layer. Now, just roll the paper towel up with the leaves inside, and store in a plastic bag in the refrigerator. Be sure to keep the kale away from the back of the fridge, where temperatures are often much lower, and the kale could freeze.

Can You Freeze Kale?

Kale can be frozen for long term storage. To freeze kale, wash it thoroughly and pat dry with a paper towel. You can either remove the stems, or leave them intact. While the stems are a bit hard and woody, once they are frozen and thawed, they will soften. Chop kale into about 1” pieces. The chopped kale can be frozen on a baking sheet in a single layer, and then transferred to a tightly sealed container. Frozen kale can keep in the freezer for up to a year.

Frozen kale can be used in stir fries, and other dishes that call for cooked kale. Once kale thaws out, it will have a different texture than fresh kale, and so previously frozen kale shouldn’t be used in salads. You can cook frozen kale immediately, without thawing.

Another method for preserving a large amount of kale is canning. Because of the low acidity, the jars will have to be processed in a pressure canner. You can use a brining solution, or even make pickled kale, which would have a high enough acidity to simply can with a water bath. Be sure to follow the directions for your canner carefully, to ensure the safety of your canned kale. Properly canned kale will have a shelf life of about a year, and should be stored in a cool, dark place.

Can garlic go bad? Garlic is a wonderful staple to keep in your pantry. It is used in a variety of cuisines and is good for you; however, while garlic has a longer shelf life than most items found in the produce department, it can go bad. How quickly garlic goes bad is based on a variety of factors.

How long does garlic last?

The first factor in how long garlic will last is how it is packaged. Garlic that is purchased still in its bulb form will last up to a month (sometimes longer) when stored in a cool, dark, and dry pantry. Some stores sell garlic that has been separated and peeled. This packaging is usually in the produce refrigerated section. This is a great time saving option, but garlic in this form does need to remain refrigerated. It is also labeled with an expiration date which is usually accurate. Garlic is also packaged in a minced form. Minced garlic in oil will last up to a year in the refrigerator, but always refer to any directions or expiration dates on the package.

Image used under Creative Commons from Kevin

How do you know when garlic is bad?

If you’re wondering how to tell if garlic is bad, refer to the expiration date on the package when in doubt; however, there are a few key signs you can look for when determining if the garlic is okay to use or needs to be tossed because it has gone bad.

If you have purchased whole bulbs or peeled cloves watch out for green sprouts coming out of the top. It is not dangerous to eat, but it will cause a bitter flavor. The sprout is the creation of a new clove, so you can split the clove and remove the sprout to still use the garlic clove.

Do not eat cloves that are mushy (unless the bulb has been roasted! YUM!) or showing signs of mold growth. This will either show up as brown spots or white fuzz on the clove. If you are peeling the cloves yourself, look for indentations or dark spots on the cloves before you take the skins off. Discard the cloves. This will save time in the kitchen and ensure that any bad garlic pieces don’t accidentally get mixed in when you chop or press the garlic.

When checking jarred minced garlic, first check the expiration date and then take a sniff. If you smell anything “funny” or rancid, toss the jar.

At the store

When shopping for garlic there are a few things to keep in mind. Think about how much you use and purchase accordingly. Also, make sure you check expiration dates on packaged garlic products. Is the expiration date just around the corner? If you use a lot of garlic it may not be an issue, but if you won’t use it in time it is a waste of money. Most stores are good about removing close to expiration date off the shelves, but it never hurts to double check. When purchasing bulbs of garlic you will want to check for soft spots and discoloration.

Summary
So, can garlic go bad? Yes, it can. Cooking with garlic is a wonderful way to enhance recipes, but if you accidentally use garlic that has gone bad it will be a waste of time and money. Remember to check the quality and expiration dates of your garlic, store properly, and when in doubt throw it out!