Which fruits rot the fastest?

In this short article, we will provide an answer to the question “which fruits rot the fastest?” and the ways to delay rotting.

Which fruits rot the fastest?

Berries rot the fastest. Mold may form within three days after purchasing berries at their peak of freshness from a grocery store, which is the most rapid rate of decay for blackberries in general. Approximately two days after being bought completely ripe, strawberries have a deep reddish-brown color. Two days after they are bought at their peak of maturity, brown patches begin to develop on the bananas’ skins.

Which of the following fruits keeps its freshness for the greatest time?

 Watermelon has the longest shelf life of any fruit that is commonly seen in stores, yet it is also the most expensive.

 Except for some minor bruising on the exterior after 28 days, honeydew has a long shelf life as well.

 Pineapple has a shelf life of about 27 days when properly stored.

Type of FruitDays Until Rotting StartsSigns of Spoilage
Blackberries2 DaysWhite fuzzy mold
Banana2 DaysBrown spots, bruises
Blueberries3 DaysWhite mold, shriveled
Orange3 DaysBlack mold specs on the peel
Raspberries4 DaysWhite mold
Peach4 DaysWhite mold, shriveled
Bartlett Pear4 DaysLarge bruise exposing inside of the fruit, oozing fruit
Red Grapes4 DaysShriveled, white specs
Apricot5 DaysGreen and brown discoloration, shriveled
Strawberries6 DaysDark red and brown discoloration, shriveled
Grapes6 DaysShriveled, dry
Black Plum6 DaysShriveled, dry
Peach7 DaysShriveled, dry
Avocado7 DaysWhite mold patches on the skin
Green grapes10 DaysShriveled
Red Plum11 DaysShriveled
Cantelope11 DaysWhite mold, dark bruises
Lemon13 DaysWhite mold
Tomato15 DaysShriveled
Lime16 DaysShriveled, dry
Kiwi16 DaysShriveled, Dry
Pineapple27 DaysShriveled, attracting bugs
Honeydew28 DaysBruises on skin
Watermelon35 DaysCuts on the skin, fruit inside was slightly dry

What Is the Best Way to Tell If Fruit Is Stale?

 In most cases, mold grows on rotting fruit and may be white, green, brown, or black. Generally speaking, if the fruit’s surface is damaged, discolored, or if it has defects, cuts, or marks, reject it. This is especially true if the fruit’s inside is exposed, which should be avoided at all costs. It is no longer edible if the apple inside turns mushy or grainy after it has been cooked.

Deterioration may also be indicated by the fruit that has become shriveled, dried out, or flaking away from the stem end. Unless the fruit is insect-attracting or has a foul or horrifying odor, it should be discarded as soon as possible.

 Which fruits are the most susceptible to the development of mold?

Blackberries are the most vulnerable to mold development of all of the fruits that are often purchased in supermarkets.

 White fuzzy mold may grow on fully ripened blackberries purchased from a local grocery store within three days of purchase, making the fruit useless.

What can you do to avoid rotting fruit?

Fruit should be refrigerated.

Keeping fresh fruit in its original packaging and placing it in the crisper drawer of your refrigerator can ensure that the majority of fruits, such as apples, berries, and grapes, will last longer.

In the refrigerator, berries will keep for about one week. 

Plastic bags with tiny vents (openings) assist to keep fruit fresher for extended periods by allowing moisture to escape.

 Is lemon juice helpful for the preservation of fruits and vegetables?

 Lemon juice has a high concentration of citric acid, which helps to keep sliced fruit fresher for longer periods. It is also possible to utilize the strong flavor of lemon juice in conjunction with fruit to enhance and increase its flavor. Fruit salads may be kept fresh for up to three days if they are dressed with lemon juice.

What role does vinegar play in the preservation of fruit’s freshness and flavor?

 Wash the berries in a large basin with a vinegar-water bath made up of 1 cup white vinegar and 8 cups water, then drain and set aside. After a few minutes in the vinegar-water bath, gently mix the berries to remove any dirt or grime and enable the vinegar to kill any spores or germs that may have developed during the soaking.

 How long should the fruit be soaked in vinegar before using it?

A Technique Fruits and vegetables should be soaked in 1 cup of white vinegar. 15 minutes should be set up for soaking. Remove the veggies from the water and immediately rinse them with fresh water.


In this short article, we provided an answer to the question “which fruits rot the fastest?” and the ways to delay rotting.



Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.