Selection and Storage Guide
WIC Kitchen Recipes
Apples: Choose firm apples that have good color. Skin should be smooth with no soft spots. Refrigerate and use within 2 weeks.
Avocados: Choose ones that are slightly soft when squeezed. They will ripen at room temperature. Refrigerate ripe avocados and use within 3-5 days.
Bananas: Choose bananas that are free of bruises and breaks in the skin. They will continue to ripen at room temperature. Ripe bananas can be stored in the fridge 1-2 days. Skin will darken, but fruit is fine.
Broccoli: Look for broccoli with tender, firm stalks and closed, dark green buds. Avoid yellow, limp, or wilted broccoli. Refrigerate and use within 3-5 days.
Cabbage: Cabbage should be firm and heavy with crisp leaves. Refrigerate and use within 1-2 weeks.
Cantaloupe: Choose melons with yellow skin under a rough, net-like surface that have a sweet smell. Melons should be a little soft when pressed. Refrigerate ripe melons and use within 3-5 days.
Carrots: Pick carrots that are firm, well-shaped and have a bright orange color. Avoid soft or cracked carrots. Remove green leaves and refrigerate. Use within 1-2 weeks.
Cauliflower: Choose white or creamy-white, firm buds. Avoid brown or bruised heads. Refrigerate and use within 3-5 days.
Celery: Look for fresh, crisp stalks that are thick and solid. Avoid limp or soft celery. Refrigerate and use within 2 weeks.
Corn: Look for cobs with shiny, plump, firm kernels. Avoid corn with tiny kernels. Refrigerate and use within 3-5 days.
Cucumbers: Cucumbers should be firm with good green color. Avoid ones that are yellow or soft spots. Refrigerate and use within 3-5 days.
Grapes: Select plump, firm grapes. Refrigerate and use within 1-2 weeks.
Grapefruit: Choose firm, round fruit, heavy for its size. Scarred skin does not affect quality. Refrigerate and use within 7-10 days.
Greens: Look for fresh, young, crisp, green leaves. Avoid dry, limp or yellow leaves. Refrigerate and use within 1-3 days.
Lemon/Lime: Select smooth, fine textured skin and fruit that is heavy for its size. Refrigerate and use limes within 2 wks, lemons in 1 month.
Mangoes: Pick mangoes that are soft. Mangoes can be ripened at room temperature. Refrigerate ripe mangoes and use within 3-5 days.
Oranges: Choose firm, heavy fruit. Quality is not affected by greenish color or scarring. Refrigerate and use within 1-2 weeks.
Peaches: Choose plump, well shaped, slightly soft peaches with creamy or golden undertone. Refrigerate and use within 3-5 days.
Pears: Look for firm, well-shaped pears that are slightly soft. Will ripen at room temp. Refrigerate and use within 5-7 days.
Peppers: Select firm, smooth peppers that have a shiny color. Avoid bruised or soft spots. Refrigerate and use within 3-5 days.
Potatoes: Choose firm, fairly smooth potatoes. Avoid ones with cuts, bruises, or buds. Do not refrigerate. Keep cool & dry. Use in 2-3 months.
Summer Squash: Look for small to medium-size squash that are heavy for their size. Avoid soft spots. Refrigerate and use within 3- 5 days.
Strawberry: Select ones that are bright red with fresh green caps. Avoid leaking containers. Refrigerate in a plastic bag. Use within 2-3 days.
Sweet Potatoes: Choose firm, evenly colored, medium-sized potatoes. Avoid buds, scars, and soft spots. Do not refrigerate. Keep cool & dry. Use in 1-2 weeks.
Tomatoes: Choose firm, smooth tomatoes with bright color. They will ripen at room temperature. Refrigerate ripe tomatoes and use within 5-7 days.
Watermelon: Look for firm, smooth melon with a dullness to the rind. The underside should be yellowish or creamy white. Refrigerate cut melon. Uncut melon can be kept in a cool place. Use in 3-5 days.
Winter Squash: Look for firm squash that are heavy for size and have a hard, tough skin. Do not refrigerate. Keep cool & dry. Use in 3 weeks.
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