If someone were to ask me what I waste the most money on, on a monthly basis, I ain't gonna lie; I'd have to say produce would definitely top the list. I think a part of the reason is because, as grandma used to say, while shopping, "My eyes are bigger than my stomach" and I end up getting more than I need. Also, it wasn't until last year sometime that I really started to pay attention to what the shelf life for various fruits and vegetables actually are (if you'd like to learn more about that, click here). Plus, it wasn't until a few months ago that I became aware of some of the produce-related hacks that I'm about to share with you; ones that can make your foods easily last double their regular amount of time.
Fresh fruits and veggies are definitely better for your health than anything that is processed. But there's no point in buying produce if you're gonna toss everything out (due to them rotting) before you get around to actually enjoying them (le sigh). If that's the pattern you tend to find yourself in, these 12 hacks for making produce last longer may be an answer to your grocery shopping and budget-related prayers.
Hacks For Keeping Your Fruits & Vegetables Fresh
1. Prep Your Own Guacamole (Kinda)
Although I'm not exactly sure what the rhyme or reason is for this particular hack, what I do know is I hate the texture of a slimy avocado. The way to keep that from happening is to 1) store it into a plastic container that has a lid and 2) to place a slice of onion in there with it. If you're worried that the smell (or even taste) of the onion will transfer onto the avocado, no worries—miraculously, it won't.
2. Place Mushrooms in a Brown Paper Bag
If you don't plan on eating your mushrooms for a few days, rather than washing them off as soon as you buy them, take them out of their original packaging and then place them into a brown paper bag.
The bag has a way of absorbing any excess moisture that the mushrooms may have so that they don't mold so quickly.
Another tip? Keep the bag away from any foods that naturally have strong odors or flavors (like garlic). Mushrooms tend to absorb whatever it is closest too. (Oh, and yes, you can—and should—rinse off the mushrooms, right before eating them.)
3. Create Olive Oil Ice Cubes
Want a lot of flavor in your food but don't feel like always having to do a ton of prepping? As far as seasoning goes, something you can try is creating ice cubes out of olive oil, some of your favorite seasonings and fresh herbs. That way, once you're ready to cook, you can just take a couple of cubes out and throw them into your pot or pan. Speaking of seasoning your food, if you use ginger root and fresh turmeric a lot, you might want to store both of them in your freezer; they typically last longer if/when you do.
4. Store Potatoes and Apples Together
Another hack that I can't really explain, I can just tell you that it works, is to put potatoes and apples together. Why in the world would you possibly do that? Well, it's a pretty surefire way to keep your potatoes from sprouting before you actually get around to eating them.
5. Keep Ethylene-Emitting Produce Away from the Rest
Ethylene is a lot of things. As it relates to what we're touching on today, it's the kind of gas that causes certain foods to ripen at a faster pace. While this can be cool for foods with this type of gas in them (tomatoes, avocados, bananas and honeydew top the list), it totally wreaks havoc on apples, broccoli, cabbage and carrots. That's why it's imperative that you never store these foods together.
6. Don’t Store Tomatoes in the Fridge
When tomatoes no longer have their stems attached to them, it is much easier for air to get in and moisture to get out. That's why it's a good idea to store them at room temperature (out of the sunlight) instead of placing them into your refrigerator.
Also, keep the tomatoes from touching each other as much as possible. Something about them being stacked on top of each other affects their original taste and texture.
7. Put Asparagus in Water
I don't know about you, but I really enjoy baked asparagus spears. Problem is, sometimes they go bad before I get around to preparing them. A cool way to keep your own asparagus spears fresh for at least 10 days is to cut ¼ in. off of the bottom of the stalks, place them in a cup of water and then put them into the refrigerator. There's something about the extra oxygen and fluid from the water that extends this veggie's shelf life when you do.
Speaking of water, if you put chopped up dried onions and chives in an empty water bottle and then place the bottle into your freezer, that is one way to keep them extra fresh for a longer period of time as well.
8. Keep Nuts and Seeds in the Refrigerator
I'm willing to bet that you probably store your nuts and seeds in your pantry. Problem with that is, the combination of light and heat can result in both getting moldy and stale. You can avoid this by putting both into some airtight containers and placing them into your fridge. Your nuts and seeds will taste so much fresher (and last longer) if you do.
9. Soak Strawberries in Vinegar
First off, let me just say that, even if you happen to see strawberries in your store year-round, they are really only in season during the summer; more specifically, the entire month of June. That's important to keep in mind because when fruit is sold during its off season, you might be surprised by how many additives, preservatives and artificial coloring are added to them (yuck). That said, if you can't wait until summertime rolls around, just so that you can dig into a bowl of fresh strawberries, but you hate that they seem to go bad within a couple of days, do this. Put 2 ½ cups of water into a bowl, along with a ½ cup of white vinegar. If you soak your berries in this mixture, you'll get about an extra week of time before you'll need to eat them. (This hack typically goes for all berries, by the way.)
10. Dismantle Your Lettuce
Want your lettuce to last longer than 2-3 days? Separate its leaves, place a paper towel between each one, put them into a plastic bag and then store the leaves in the fridge. It'll earn you 5-8 extra days if you do because the paper towels will absorb the moisture that could cause the lettuce to mold.
11. Sprinkle a Little Lemon Juice on a Few Things
If you want to extend the life of your avocados or you want to keep chopped fruits like apples and bananas from going brown for at least 3-4 hours, sprinkle some fresh lemon juice on them. Long story short, the acid from the lemon keeps the oxidation (browning) of these types of food from happening. Pretty great, right?
12. Keep Fruits and Veggies at 40 Degrees
It's basically a science lesson, why a lot of produce needs to be kept at 40 degrees (there's a full breakdown on the logic behind it here). Bottom line is, in order for your fruits and veggies to stay fresh and delicious, it's important that your fridge is no higher than 40 degrees and no lower than 32 degrees. If you do that—along with the rest of this—you won't have to make a salad as big as your house in under 24 hours, just to make your produce run make sense. Awesome.
Want more stories like this? Sign up for our newsletter here and check out the related reads below:
10 Hacks That Can Make Cooking Easier (If You Hate To Cook)
These Food Trends Are Gonna Be Big In 2020
The Foods You Should & Shouldn't Be Eating On A Plant-Based Diet
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Leveling Up Your A-Game with Jordan Chiles, Morgan Shaw Parker, Chelsea Fishman, Laura Correnti, and Tabitha Turner-Wilkins
Jordan Chiles
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Olympic gymnast Jordan may have medals and magazine covers to her name, but her mindset is refreshingly grounded. “The day I finally feel pressure,” she said, “will be the day I know there’s still more for me to learn.” For her, joy—not pressure—is the fuel. Her confidence isn’t performative; it’s rooted in family, self-worth, and authenticity.
“Everything I’ve done in my career—tattoos, long nails, rocking my crew at the Olympics—that’s all me. It’s not because someone told me to do it. It’s because I felt confident doing it. And that’s where my ambition comes from: being my authentic self.”
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Chelsea Fishman, founder of Atlanta's first bar dedicated to women’s sports, Jolene Jolene, shared how the haters (especially the Reddit kind) were her confirmation: “All those comments saying it would fail—those were the signs that I was doing something right.” She’s hosted 25+ watch parties already and is building the very community they said would never come.
This panel also touched on ambition, authenticity, and owning your power—both in sneakers and in suits. One of the best mic-drop moments came when the moderator flipped the question: “What if we stopped making ‘power’ a bad word for women?” A nod-worthy reminder that we’re not here to play small.
Making Your Voice Heard with Marsai Martin, Carol Martin, Miss Milan, and Heather McMahan
Marsai Martin
Paras Griffin/ Getty Images for Power Play
This panel was a masterclass in staying grounded while growing up—or glamming up—on the global stage. Actress and producer Marsai talked about what it’s like to show up in high-pressure moments when your confidence is low but the world is still watching. From red carpets to long shoot days, she reminded us that even when you’re not at 100%, you still find a way to push through.
“There have been days where I wasn’t feeling the best, but I still had to show up on this carpet. Or it was that time of the month, but I still had to go on set. I just didn’t feel as confident—but it’s about how you take care of yourself in those moments and still keep pushing.”
Her mom and business partner Carol Martin dropped gems about motherhood and mentorship: “It’s like teaching your kid to ride a bike over and over again. Now the bike is a movie or a brand.” That balance between guiding and letting go? Not easy—but essential when you’re raising a mogul and running a company.
“There have been days where I wasn’t feeling the best, but I still had to show up on this carpet. Or it was that time of the month, but I still had to go on set. I just didn’t feel as confident—but it’s about how you take care of yourself in those moments and still keep pushing.”
Miss Milan, Grammy Award-winning DJ and Doechii’s right-hand woman, lit the crowd up with her no-nonsense energy. “I built my own table,” she said. “When you build it, they can’t tell you you can’t sit.” From journaling her dreams to manifesting Grammys, her story is one of resilience and intention—and a whole lot of faith in her own vision.
This panel didn’t shy away from hard truths either: the sadness that can come with success, the fear of fading relevance, the criticism that hits differently when it’s personal. But Marsai said it best: know your why. And let it evolve with you.
The Cost of Starting Your Own Business with Kandi Burruss and Nikki Ogunnaike
Kandi Burruss
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She broke down the real costs of entrepreneurship: money, time, and emotional bandwidth. “You think you’re going to work less when you work for yourself?” she laughed. “You’re going to work more.” For Kandi, mommy guilt and financial setbacks are part of the package—but so is the satisfaction of seeing an idea through.
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Also? Kandi wants you to stop emailing her from a Gmail. “You’re doing million-dollar business on a bootleg budget,” she joked. “Invest in yourself. Start with a domain name!”
The Marie Claire Power Play Summit was a powerful reminder that ambition, authenticity, and vulnerability aren’t separate traits—they work in tandem. Whether you’re building a bar, a brand, or a business from scratch, the key is to stay rooted in your voice, your story, and your why.
And if you need a sign to go for it? Consider this your green light.
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Feature image by Paras Griffin/ Getty Images for Power Play