13 Ways to Use Up Fruits and Vegetables Before They Spoil

Nothing worse than seeing good produce go to waste. These 13 ways to use up fruits and vegetables before they spoil make it easy to keep everything fresh and tasty. Just a few simple tricks can turn what’s left into something worth enjoying!

Tizana (Venezuelan Fruit Punch)

A tall glass of fruit punch with assorted fruits and mint leaves, placed on a textured surface. A sliced lime lies next to the glass. — Tizana (Venezuelan Fruit Punch). Photo credit: MOON and spoon and yum.

Fresh produce can be put to good use by turning it into something refreshing before it goes bad. Making Tizana (Venezuelan Fruit Punch) is a simple way to mix different fruits into a drink that works for any time of day. It’s a quick fix to keep nothing from going to waste.
Get the Recipe: Tizana (Venezuelan Fruit Punch)

Marry Me Roasted Vegetable Medley

A bowl of creamy soup with roasted cauliflower, red peppers, carrots, and onions. — Marry Me Roasted Vegetable Medley. Photo credit: MOON and spoon and yum.

Leftover vegetables don’t have to be forgotten in the fridge. Putting them together in Marry Me Roasted Vegetable Medley turns them into a side that goes with almost anything. It’s a simple move that keeps extra produce from spoiling.
Get the Recipe: Marry Me Roasted Vegetable Medley

Watermelon and Feta Salad

Low angle shot of a bowl of watermelon salad with kalamata olives and feta cheese. — Watermelon and Feta Salad. Photo credit: All Ways Delicious.

Ripe fruit can be used before it loses its freshness by turning it into a simple side. Putting it into Watermelon and Feta Salad makes it work for quick lunches or group meals. It’s a fresh way to make the most of what’s left.
Get the Recipe: Watermelon and Feta Salad

Roasted Acorn Squash

Squash that’s been sitting too long can still be turned into something good. Cooking it as Roasted Acorn Squash brings out its natural taste and works with different main dishes. It’s a straightforward method to keep produce from being tossed.
Get the Recipe: Roasted Acorn Squash

Easy Lemon Blueberry Cookies (With Fresh Fruit)

Soft lemon cookies bursting with fresh blueberries on a plate. — Easy Lemon Blueberry Cookies (With Fresh Fruit). Photo credit: Sassy Chopsticks.

Fresh fruit can still shine when baked into something sweet. Putting it into Easy Lemon Blueberry Cookies (With Fresh Fruit) makes a snack that works any time of day. It’s a way to turn produce into something that lasts a bit longer.
Get the Recipe: Easy Lemon Blueberry Cookies (With Fresh Fruit)

Slow Cooker Collard Greens

Greens that take up space in the fridge can be cooked down for later use. Making Slow Cooker Collard Greens is a way to handle a large batch without much attention. It’s a smart move to use everything up before it spoils.
Get the Recipe: Slow Cooker Collard Greens

Strawberry Tiramisu

A slice of layered strawberry shortcake with cream and fresh strawberries on a white plate, with whole strawberries and a bowl of strawberry sauce nearby. — Strawberry Tiramisu. Photo credit: xoxobella.

Ripe berries don’t have to be wasted when turned into a layered dessert. Using them in Strawberry Tiramisu makes them part of a dish that can be kept for a couple of days. It’s a smart use for fruit that’s reaching its limit.
Get the Recipe: Strawberry Tiramisu

Instant Pot Asparagus

A white plate of cooked asparagus spears garnished with fresh parsley and sliced garlic, with a metal serving spatula on the side. — Instant Pot Asparagus. Photo credit: Running to the Kitchen.

Fresh asparagus can go limp quickly if not used in time. Preparing Instant Pot Asparagus keeps it crisp and ready to serve in minutes. It’s an easy fix that saves both time and produce.
Get the Recipe: Instant Pot Asparagus

Creamy Broccoli Salad

A bowl of broccoli salad with diced cheddar cheese, red onions, bacon bits, and creamy dressing. — Creamy Broccoli Salad. Photo credit: Trop Rockin.

Broccoli can lose its crunch if left too long. Turning it into Creamy Broccoli Salad keeps it fresh and adds flavor that pairs well with many meals. It’s a quick way to make sure none of it goes to waste.
Get the Recipe: Creamy Broccoli Salad

Spicy Yogurt Mint Chutney

A bowl of bright green soup with a mint leaf garnish and a spoon, surrounded by fresh mint leaves. — Spicy Yogurt Mint Chutney. Photo credit: MOON and spoon and yum.

Extra herbs can be used up instead of being thrown out. Turning them into Spicy Yogurt Mint Chutney adds fresh flavor that can work with many meals. It’s an easy way to give food a boost while avoiding waste.
Get the Recipe: Spicy Yogurt Mint Chutney

Honey Butter Skillet Corn – Easy Side Dish Recipe

Sweet honey butter corn cooked in a skillet, ready to serve with a wooden spoon scooping it. — Honey Butter Skillet Corn – Easy Side Dish Recipe. Photo credit: Sassy Chopsticks.

Fresh corn can be cooked quickly before it loses flavor. Making Honey Butter Skillet Corn – Easy Side Dish Recipe turns it into something that works with many meals. It’s an easy way to use up extra corn while it’s still fresh.
Get the Recipe: Honey Butter Skillet Corn – Easy Side Dish Recipe

Homemade Fermented Bajan Pepper Sauce (Barbados Hot Sauce)

Two filled sauce bottles with red caps are in the foreground, while three empty glass bottles stand in the background against a wooden surface. — Homemade Fermented Bajan Pepper Sauce (Barbados Hot Sauce). Photo credit: MOON and spoon and yum.

Extra peppers can be put to long-term use with the right recipe. Making Homemade Fermented Bajan Pepper Sauce (Barbados Hot Sauce) keeps them from going bad while creating a bold addition for future meals. It’s a smart way to store flavor and cut down on waste.
Get the Recipe: Homemade Fermented Bajan Pepper Sauce (Barbados Hot Sauce)

Lemon Cranberry Cheesecake Bars

Fruit that’s about to spoil can be used in baked desserts. Making Lemon Cranberry Cheesecake Bars puts that fruit into a treat that’s easy to share. It’s a simple way to use what’s left without throwing it out.
Get the Recipe: Lemon Cranberry Cheesecake Bars