1. Apples

Crunchy, sweet, or tart apples are at their best in fall! With hundreds of varieties and many regional favorites, you’ll find one to love. When choosing—either at the store or you-pick orchard—look for solid apples with no mushy spots, bruises, or holes. Store in perforated plastic bags (poke holes every 6 inches on both sides of the bag), which allows air movement while retaining moisture.

Stores for: 1 to 3 months, depending on the variety

Best for: Pies, sauces, or sautéed for breakfast or served with pork dishes

2. Arugula

This spicy green loves cool weather, so it’s plentiful in the fall. You can even try growing it yourself because it matures quickly, typically in less than a month. Choose bright green, dry arugula with no sliminess. Store it loosely packed in a perforated plastic bag. In a sealed bag, too much moisture will build up and cause mushiness.

Stores for: About a week

Best for: Salads alone or with other mixed greens, pizza toppings, or pasta dishes

3. Beets

No more canned beats! If you’ve never roasted fresh, you’re missing out on their earthy sweetness. Look for solid beets with healthy tops, which also are edible. Store in the fridge (but you can cut off tops to extend storage life).

Stores for: A few weeks

Best for: Roasting with olive oil and topping salads, or eaten warm or cold as a side

4. Broccoli

Look for firm heads with no yellow or open florets. Store unwashed heads in the fridge in a perforated plastic bag.

Stores for: About a week

Best for: Raw for snacks, steamed or sautéed as a side

5. Brussels Sprouts

Brussels sprouts are sweeter when harvested after a frost, so buy local, when possible. Pick firm and solid heads. Refrigerate in perforated plastic bags.

Stores for: 3 to 5 weeks

Best for: Steamed or roasted with olive oil and drizzled with maple syrup

6. Buttercup Squash

Buttercup, not to be confused with the better-known butternut variety (see below), are a type of winter squash. Winter squash has hard outer rinds, so they can be stored for months. Buttercup may be a little more difficult to find, but it’s worth the search. It’s a turban-shaped squash with a buttery-sweet, creamy texture. Pick smooth, solid squashes with no nicks. Store in a cool, dry place, such as a basement or pantry.

Stores for: A few months

Best for: Bake, puree, and add olive oil and romano cheese for a creamy pasta sauce

7. Butternut Squash

Butternuts are another type of winter squash, and they’re readily available everywhere. Choose butternuts that are heavy and not bruised or dented. Store at room temperature or in a cool, dry place.

Stores for: 3 to 6 months

Best for: Roasted alone and drizzled with maple syrup or added to soups and stews

8. Cabbage

Pick heavy, firm heads with no squishiness. There are many different varieties, but they store the same: Leave a few outer leaves in place to prevent drying, and store them in your crisper drawer; a plastic bag isn’t necessary.

Stores for: 3 to 4 months

Best for: Slaws, sautéed, or oven-roasted or made into sauerkraut

9. Cauliflower

Cauliflower comes in so many pretty colors! Choose firm, smooth heads with no black spots. Keep a few leaves in place to hold the head together. Wrap it in a damp cloth or paper towel to boost humidity, which prevents browning.

Stores for: 3 weeks

Best for: Fresh for snacks, or steamed, stir-fried, or mashed and substituted for potatoes

10. Cranberries

These jewels are at their peak in fall when they’re harvested from bogs. Choose hard berries with no visible brown spots. Store cranberries in perforated plastic bags in the fridge.

Stores for: 1 to 2 months in the fridge, but freeze well whole for up to a year

Best for: Sauces, baked goods, or as a side to pork and poultry dishes

11. Dumpling Squash

Instead of the same-old, same-old acorn squash, try these multi-colored winter squashes with a squat little shape. They’re pretty and edible, and frankly, a lot sweeter than acorn squash. Choose solid squashes and store in a cool, dry place.

Stores for: 1 to 2 months

Best for: Baked whole, grilled, steamed or stuffed

12. Eggplant

These pretty vegetables come purple and white in a variety of shapes and sizes. Choose firm, bright eggplants with no soft spots. Store in the fridge but use within a few days; after that, they’ll develop surface pitting and brown spots (you can use them; just cut off the bad spots). Or store for a few days at room temperature in perforated plastic bags.

Stores for: A few days

Best for: Roasted with garlic and tossed with olive oil over pasta or make caponata

13. Kale

Kale loves cool weather, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips

14. Leeks

Look for solid leeks with bright green leaves and no sliminess. Trim off the leaves and roots, then wash and store in a plastic bag in the fridge.

Stores for: 2 to 3 months

Best for: A substitute for onions

15. Parsnips

These lesser-known root vegetables are at their peak after a frost. Select firm parsnips that aren’t dried out. Remove the tops and wash, then store in the fridge (with or without a plastic bag). Like carrots, they become sweeter with cold storage when starches are converted to sugars.

Stores for: About a month

Best for: Mashed or roasted or chunked in stews

16. Pears

Don’t worry if the pears you’re buying seem too hard: Unlike some other fruits, pears mature on the tree, then ripen after harvest. Look for those without any nicks. Wrap individual fruit in paper or perforated plastic bags in the fridge.

Stores for: A few weeks

Best for: Snacks, sauces, baked goods, and salads

17. Pumpkins

Pumpkin’s not just for pies! This nutritious winter squash can be used in dishes that go way beyond dessert. Choose pumpkins with no holes or smooshy spots. Store in cool, dry condition.

Stores for: 2 to 6 months, depending on the variety

Best for: Roasted as a side, added to stews and pureed for baked goods or to top yogurt and oatmeal

18. Rutabaga

Another lesser-known root vegetable, rutabagas are sweeter after a frost, so buy locally after cool weather sets in. Look for solid rutabagas with no visible damage. Store in a cool dark place.

Stores for: 4 to 6 months

Best for: Boiled and mashed like potatoes, or roasted in brown butter

19. Shallots

Shallots have a sweeter flavor than most onions. Look for firm, solid shallots, and store at room temperature away from light.

Stores for: 1 to 2 months

Best for: A mild, sweet substitute for onions

20. Spinach

Spinach likes cool weather, so it’s easy to find locally in the fall. Or grow it yourself! Baby spinach is ready in less than 30 days. Choose bright green, fresh-looking leaves. Store in perforated plastic bags in the fridge.

Stores for: 7 to 10 days

Best for: Salads, frittatas, and quiches, or sautéed as a side

1.Wave goodbye to acne

Ever wondered how to get rid of pesky pimples and the ugly marks they leave behind without breaking your piggy bank at the dermatologist’s office? Luckily, your solution costs pocket change and is probably already in your fridge! Lemons are perfect for erasing pustules, blackheads, and their leftover scars. All you have to do is dip a cotton ball into freshly squeezed lemon juice (you only need about a tablespoon!) and then rub it on the affected area for about five minutes each day. The fruit is naturally styptic, which can stop the bleeding and its acidity will kiss inflamed acne goodbye.

2. Take a dip into the fountain of youth

If your less-than-stellar skin is making you look a decade older than you really are, turn to your lemon’s mighty juices. Patting lemon juice on your skin will help tighten it and smooth out fine lines.

3. Clean your microwave

Does your microwave get those food particles on it that you just can’t seem to get off? Give lemon a try.

Steps:

• Squeeze about half a lemon into a bowl of warm water
• Microwave for 5 minutes (increase time if needed) to allow for the steam from the water to condense on the ceiling and walls of the microwave.
• When enough water has condensed, use a sponge to wipe down the insides.

4. Naturally lighten your hair

Ever dreamed of becoming a blonde bombshell? Well, now you can—without a trip to the hair salon. If your hair is on the lighter side (sorry, raven-haired gals!), you can use the juice of a lemon on your locks twice a week to lighten them. Don’t have enough lemons for your entire head? Nuke the uncut fruit for 15 seconds in the microwave for twice as much juice.

5. Help whiten your clothes

Have your white clothes stopped looking white? Lemons can help with that. Just mix a half cup of lemon juice with a gallon of hot water and let them soak for a few hours.

6. Remove unwanted hair

To make homemade body wax, squeeze the juice of one whole lemon and add it to a half cup of sugar. Pop the blend in the microwave until it turns brown; keep stirring until it’s sticky. Before you spread it on, let the wax cool down a bit. Now all you need is a few cloth strips, and you’ll be on your way to silky, smooth skin.

7. Clean your pots

Getting new pots and pans can be expensive, but once they’ve tarnished, you have no choice, right? Not quite. Blue Apron noted that lemon, distilled white vinegar, and baking soda can help make those scorched pots look close to new.

8. Fix a patchy tan

Don’t you hate when the summer sun tans your feet and hands a little too much? To get rid of sock- and glove-like patches, mix lemon juice with water and baking soda, and then exfoliate the affected areas with the mixture. Because lemon juice and baking soda have bleaching properties, the two can help tone the skin.

9. Whiten teeth

Forget Crest Whitestrips! To achieve a pearly white smile, mix a bit of lemon juice with baking soda, dip your toothbrush in it, and scrub—but only for a minute! You can repeat this every other day for a red carpet-ready smile.

10. Add it to H20

Detox water is incomplete without lemons. The citrus’ skin is loaded with D-limonene, an antioxidant that helps liver enzymes rid of flush toxins from the body to help you feel your best. So go ahead and pop the peel into your glass, too!

11. Leave lemons in your fridge to get rid of any unwanted smells

After you’ve squeezed a lemon (say for a vinaigrette or lemonade), place the remaining, juiced half in a bowl cut side up. It’ll freshen up your fridge in a matter of hours.

12. Preserve avocados and apples

Ever wondered why your guac wasn’t exactly green after a few hours? You can blame the phenolic compounds present in the healthy fat-rich fruit; when these compounds are exposed to air, they oxidize, turning your avocados (and apples, too) from an appetizing to a not so appealing hue real quick.

13. Get rid of a hangover

Let’s face it: Hangovers are the reason we consider nixing alcohol forever. But once the weekend rolls by and you find yourself at another bar at 2 a.m., you may want to jot this one down for the morning. Two tablespoons of fresh lemon juice plus one teaspoon of sugar mixed into eight ounces of water will save you from a massive headache and an upset tummy.

14. Improve your concentration

Fitness and nutrition expert Jay Cardiello swears that the scent of lemon oil can increase alertness and improve your concentration. But for a quick practical fix for when you don’t have the essential oil on hand, try boiling water and adding lemon juice. We totally recommend giving it a shot next time you’re in need of some extra brainpower.

15. Bleach Laundry Naturally

We can’t be the only ones this has happened to: a load of fresh laundry is waiting for you, but as you pull out the individual items of clothing, you realize that your favorite white shirt has turned an ugly shade of laundry accident. But that doesn’t have to spell the end for your accidentally-dyed garment – just use our trusty friend, the lemon! Add a few lemon slices and water to a pot and boil your garment in it for 20 minutes. Your favorite piece of clothing will return to its former glory right before your eyes, all without the use of unnatural chemicals!

1.Real Iced Coffee

Over the last couple of years, iced coffee has really been giving its hot counterpart a run for its money. You could easily be fooled into thinking that adding a few ice cubes to your regular cup of joe would do the trick, but not so: regular ice cubes are only going to water down your coffee! To avoid this mishap, brew some coffee as you normally would, and once it has cooled completely, pour it into an ice cube tray and freeze for a couple of hours. Now you can make iced coffee with ice cubes that are going to boost the flavor of your coffee, not water it down!

2. Even Tomato Slices

The ability to cut tomatoes into even slices is a skill most people simply are not blessed with, and that’s okay, because we have the ultimate tomato slicing technique for you. Grab 2 forks, stick them in a tomato, and then cut into between the prongs with a sharp knife.

3. Cutting Mangoes

Cutting mangoes can turn into quite the sticky affair if you don’t use the right technique, and you end up wasting a lot of precious flesh. But if you cut the fruit horizontally all the way to the pit, you can just twist the 2 halves apart and spoon or cut out the flesh, all without making any mess!

4. Unclogging Spice Shakers

If you ever have a clogged salt or pepper shaker on your hands, a little rubbing action will do the trick and ensure that your shaker distributes an even amount of spice. All you need to do is take a second spice shaker and rub the bottom of the clogged shaker to the bottom of the other one, and that’s it!

5. Cutting Bell Peppers

When confronted with bell peppers, most people will probably choose to cut them from top to bottom, but that actually isn’t the fastest or easiest technique you can use. If you do it the other way around, it’s much easier and less of a mess.

6. Peeling Shrimp

Removing the head, tail, and shell from shrimp sounds way more complicated than it actually is. If you stick the crustacean on a wooden skewer, you can use chopsticks to remove the head, the tail, and the hard shell in mere seconds.

7. Making Eggs Last Longer

To make eggs last longer, just put them in the freezer. Crack one egg into each mold in a muffin pan and put the pan in the freezer. Once the eggs are completely frozen, remove them from the muffin pan and put them in a ziplock bag. The eggs will keep for up to 10 months.

8. Chocolate Strings

Melt chocolate in a water bath, then pour thin strands of the melted chocolate into ice-cold water. The cold instantly solidifies the chocolate. Now carefully remove the strings from the water, let them drain for a second, and use them to decorate desserts – pretty cute, right?

9. Freeze leftover wine or broth in an ice cube tray

Don’t dump the rest of that Pinot or allow it to oxidize in the fridge for weeks on end. Pour leftover wine into an ice cube tray, top with plastic wrap to keep ice crystals at bay, and freeze. Tomorrow, you’ll have one-ounce portions that you can pop out and add to sauces, soups, risottos, and stews for nearly-instant depth of flavor.

10. Peel ginger with a spoon

No need for a special tool to de-skin this oddly-shaped root. Because the peel is fairly thin, simply scrape a metal spoon down the side and around the tricky rounded edges of the ginger to flake the skin away.

11. Test avocado readiness at the stem

Test your toast topping before you slice inside the fruit. Peel back the stem. If it pulls away easily and you see green, you’re good to go and can expect creamy, green flesh inside. If it resists, allow it to ripen longer, and if you see brown, the avocado is likely past its prime.

12. Preheat the pan

For the crispiest vegetables, a more even and quicker cooking time, and the best meat sear, follow this restaurant chef trick: Preheat your sheet pan, oven-safe skillet, or pizza stone for three minutes or so before adding the other ingredient

1. Garlic, Onions, and Shallots

With the exception of spring onions and scallions, alliums shouldn’t be stored in the fridge. These bulbs benefit from being kept in a cool, dry, dark place. And make sure to avoid wrapping them in plastic bags. Your shallots, onions, and garlic want to breathe! And breathing in a plastic bag isn’t the easiest thing to do.

2. Tomatoes

Tomatoes do best on the counter, in the warm light of the sun (assuming you have a window in your kitchen), where they can ripen to absolute perfection. Putting a tomato in the fridge does weird things to it’s texture, making the flesh mealy and unpleasant. And when we’re shelling out cold hard cash for heirloom tomatoes at the peak of their season, preserving that perfect texture and juicy flesh is our number one priority.

3. Pineapple

Once you pick a pineapple, it doesn’t get any riper, so you should try to buy a perfectly ripe pineapple with the intention of eating it sooner rather than later. That also means that you should just leave it at room temperature – keeping it in the fridge isn’t going to have an effect on its ripeness.

4. Potatoes and Sweet Potatoes

Similar to the alliums we were talking about earlier, you want to store these starchy vegetables in a cool, dry, dark place. This keeps potatoes from sprouting, which is facilitated by sunlight and moisture. Sprouting your potatoes won’t result in more potatoes, just the added chore of trimming off the sprouts (which taste terrible and have some potentially harmful compounds in them).

5. Hard Squashes

You should store summer squash (like zucchini) in the fridge, but thick-skinned squash like acorn, butternut, or kabocha should stay at room temperature. This is partially to preserve their texture, but it’s mostly because squash tend to take up a lot of real estate in the drawers and on the shelves of your fridge. It’s crowded enough as it is in there, so keep those hard squash out on the counter and save that space for something else.

6. Corn

Corn isn’t really a vegetable – a story for another time – and it doesn’t really belong in the fridge. But that doesn’t mean that you can’t call it one…or put it in the fridge. Putting corn in the fridge isn’t going to hurt it per se, and it may keep it fresher longer, but if you’re going to use it within a day or two you might as well leave it out and free up some fridge space.

7. Melons

You could put melons in the fridge…if you really wanted to. But we prefer to eat melons at room temperature, so the flesh is as soft as possible. Changing the temperature of the melon will tense up the interior, possibly making it a tad less succulent.

1. Freezing

Freezing is a hassle-free way of making your meals last at least 6 months longer, as long as they’re sealed air-tight, and the freezer is at 0ºF or colder. Baked goods, homemade sauces, fruit, and animal protein can last for up to 6 months in the freezer, and if you include dairy in your diet, dairy lasts between 1-3 months.

Vegetables can be frozen to extend their shelf life too, although fresh veggies (besides tomatoes) should be blanched before freezing, which allows them to retain their nutrients, enzymes, texture, and color.

2. Fermentation

Fermentation is the ultimate way to extend the shelf life of your fruit and vegetables by months. Sauerkraut, kimchi, beet kvass, pickles, onions, and garlic are all examples of Lacto-fermented foods.

Lacto-fermentation uses water and salt, which prevents the growth of bad bacteria, and allows the good bacteria to thrive. The good bacteria “break down” the sugar in the fruit and veggies, which produces lactic acid. The lactic acid creates the perfect amount of acidity needed to preserve food and protect it from the growth of mold and bacteria.

3. Lemon Or Lime Juice

The ascorbic acid found in lemon flesh and juice acts as an antioxidant, while the citric acid is a natural antibacterial, and helps preserve the flavor, color, and taste of your recipes. Lemon juice also prevents fresh fruit and vegetables from browning.

Thanks to its antibacterial properties, lemon juice can be used to preserve any plant-based meal. Note: lemon juice isn’t a strong enough preservative for meat.

4. Salt (Curing or Brining)

Salt is the oldest and most effective preservation method. It can preserve anything from meat, poultry, and fish, to desserts and vegetables. Because it removes moisture and reduces the amount of water available for bacteria to grow in.

Making a brine with salt and water to preserve meat, and using salt to cure meat can allow it to last several months.

5. Vinegar (Pickling)

Grandma knew a thing or two! Pickling, which is the process of preserving vegetables with vinegar, allows fresh vegetables, fruit, and even eggs to last several months. The acetic acid in vinegar is the reason why it works well as a natural food preservative. Acetic acid kills the bacteria that spoil food and the acidity creates an environment they can’t survive in.

Most traditional pickling solutions use vinegar, water, salt, and sugar, but you can leave the sugar out. While sugar also acts as a natural preservative, it’s mostly intended to add flavor to the product you’re picking.

6. Cayenne Pepper

When compared to dill, parsley, and green pepper, cayenne pepper showed the strongest antimicrobial activity against yeast, mold, and other bacteria on cheese. So, spice up your soups, dips, sauces, stews, and chilis to help keep them fresh for longer.

7. Rosemary Oil Or Extract

As it turns out, the comforting smell of rosemary is only one of its many benefits. Food-grade rosemary essential oil has antioxidant and antimicrobial activity, which has been shown to preserve meat and prevent fats and oils from going rancid.

8. Diatomaceous Earth

Diatomaceous earth is a white powdery substance made from diatoms, which are tiny single-celled algae. It’s best known for being one of the richest sources of silica. But it’s also becoming more popular as a natural food preservative because it repels insects and eliminates moisture.

Food-grade diatomaceous earth can be used to preserve dry pantry foods. Examples nut flours, quinoa, and even your pet’s food, by layering a small amount on the top, bottom, and every three or so inches in between. You can find powdered diatomaceous earth at your local health food store in the supplements aisle.

9. Pure Raw Honey

Honey is considered an ancient preservation method, dating back to prehistoric times. Thanks to a range of factors including its unique acidity and ability to suck in moisture. You may have noticed that honey never spoils (as long as it’s not diluted with water or any other substances).

That’s because, similar to salt, its high concentration of sugar draws out moisture, which inhibits the growth of yeast and other strains of bacteria, such as staphylococcus aureus. The antioxidants in honey have also been shown to slow down the browning of fresh fruit and vegetables.

10. Garlic

As one of the most powerful foods to eat to kill yeast, bacteria, and other viruses in our bodies, it’s no surprise that garlic has the same benefits when added to food.

One study showed that fresh garlic was able to prolong the shelf life of raw camel meat for up to 4 days at room temperature, and 28 days in the refrigerator with no sign of spoilage or microbial growth.

This suggests garlic can increase the potential of other natural food preservation methods. Such as brines and pickling, and preserve the freshness of your animal protein dishes. As well as plant-based dishes such as dips, soups, and homemade salad dressings.

1. Ripen Fruit Faster

Drop unripe fruit (green bananas, crunchy peaches, rock-solid plums) into a paper bag and fold down the top. Ethylene gas emitted by the fruit will be trapped inside the paper and speed up the ripening process.

2. Ripen Fruit Even Faster

Bananas emit more ethylene gas than other fruits and all fruits emit more gas the riper they are. Want to eat that pear for breakfast but afraid you’ll break a tooth? No problem! Just toss it in a bag with a ripe ‘naner’. You’ll have pear juice dripping down your chin in no time!

3. Extend The Life Of Your Bananas

Cover the stem end of your bunch of bananas with plastic wrap. Each time you go to remove a banana, just unwrap the plastic and replace it. This will keep your fruit from browning for an additional three to five days.

4. Extend It Even Further

Separate your bunch and wrap each individual banana with its own piece of plastic wrap to maximize ripening time without having to freeze or otherwise alter the flavor of your precious ‘naners.’

5. Peeling Stubborn Bananas

Slightly-green banana got you twisting, wrestling, and otherwise mangling the stem-end of your fruit? Try peeling it from the bottom up instead. The skin there usually isn’t as thick and is much easier to break into.

6. Peeling Stubborn Citrus Fruits

Sometimes the rind comes right off and it’s like unwrapping a juicy, delicious, citrusy present. Other times it chips away in an endless pile of tiny, frustrating bits of peel. If you’re like most of us and prefer option number one, roll your orange around on a hard surface for thirty seconds or so to soften up its skin before digging in. Works like a charm!

7. More Juice From Citrus Fruits

Roll limes, lemons, oranges, grapefruits, etc on a hard surface for a minute or two before squeezing the juice out. Not only will you get more juice this way, but the fruit will also be easier to squeeze.

8. Even More Juice From Citrus Fruits

Insert the tines of a fork into the juicy flesh before squeezing. This will help to break up the fruit, releasing even more juice with less work from you!

9. Remove Seeds And Pulp From Juice

Lay a piece of cheesecloth into the bowl or glass with the corners draped over the sides of the container, insert juice, then slowly lift out the cloth. The liquid will drain through the cheesecloth while seeds and pulp will be trapped for removal. (If you don’t have cheesecloth, this also works really well with a pair of clean stockings or nylons!)

10. Easy Coring For Strawberries

Use a straw to remove the white, flavorless cores from your strawberries. Press the straw into the bottom of the strawberry, straight up through the middle, and out the top. When the straw breaks through the stem-end of the berry, it should take the core with it every time.

11. Easy Pitting For Small Fruit

Position cherries, grapes, or other small fruits right-side-up on top of an empty bottle, poke straight through the fruit with a straw, watch the pit or seeds fall into the bottle, repeat.

12. Easy Pitting For Large Fruit

Cut plums, peaches, and nectarines in half length-wise. Grip the two halves and twist in opposite directions then use your thumbnail or the tip of a butter knife to pop the pit.

13. Keep Cut Fruit From Browning (the sour way)

Fill a small spray bottle with lemon juice and spritz the cut sides of apples, avocados, etc. This will prevent the oxidation that turns fruit flesh into a less-than-appetizing shade of brown.

14. Keep Cut Fruit From Browning (the sweet way)

Use a 1:2 ratio of honey and water for the same effect minus the sour flavor of the lemon.

15. Instantly Chill The Wine Without Diluting It

Slide a few grapes onto a toothpick and put them in the freezer. Later, you can use this as a pretty garnish that will chill down your wine without diluting it.

16. Clean Fruit Without Soap

A mixture of baking soda and water (just enough to form a paste) works wonders to remove dirt and pesticides from the outside of the fruit.

Let’s try to Use these genius fruit hacks right away!