Plenty of us have opened the fridge only to find wilted salad leaves turning slimy or juicy strawberries now covered in mold. Even though minimizing food waste is crucial, it’s no secret that some fruits and vegetables simply have a longer shelf life than others.

The longevity champions among vegetables are the cruciferous types - think Brussels sprouts and cabbage. These hardy veggies work wonders in everything from salads to stir-fries. Aromatic ingredients like onions and carrots are staples in recipes, lending great depth of flavor to soups and stews. Bulk shopping doesn't mean you should limit yourself to just frozen fruit -- apples and oranges, for example, have good staying power, remaining fresh for weeks if stored properly.

F&W test kitchen, a hubbub of daily cooking and grocery shopping, is packed with experts who are well-versed in making quick meals from pantry staples and hardy produce. They've shared with us the best long-lasting fruits and vegetables to keep stocked in your kitchen.

Take apples, for instance. Store them in the produce drawer of your refrigerator and you're set for the whole season; they can last from two to three months. Keep them on your countertop and you've got fresh fruit for two weeks. Anna Theoktisto from the F&W test kitchen suggests keeping your apples away from other produce, as they release ethylene gas which speeds up ripening.

Brussels sprouts, living up to their sturdiness, can be fresh for a month when refrigerated. Just keep them in a vase, like you would flowers. Also suggested is removing any discoloration, then keeping them packaged in a plastic bag in your crisper.

Hardy cabbage is a favorite of recipe developer Renu Dhar who loves it for its shelf life -- up to two months! A versatile vegetable, cabbage can be shredded for a lettuce-alternative in salads and is perfect for a variety of dishes like Buttery Cabbage-and-Sausage Pasta or Grilled Cabbage Cemitas.

Carrots, when raw and unpeeled, will stay good for three to four weeks, says senior recipe developer Melissa Gray, who adds that they are perfect for salads, snacks or roasted for a side dish. Leading recipe developer Anna Theoktisto notes that she regularly uses carrots as the base for soups and Bolognese.

Theoktisto also makes a point on stocking up on lemons and limes for their acidity, saying they can stay fresh for weeks if stored in the crisper drawer of your fridge.

Onions, keystones in many recipes, can stay fresh for about a month in your kitchen if kept in a ventilated area. If you have fridge space, they’ll keep fresh even longer-around two to three months-and can still be used even if they turn a bit soft, according to Theoktisto.

Lastly, when it comes to long shelf life, the humble potato stands out. Starchy potatoes and sweet potatoes can easily last for several months if stored properly, says developer Dahr. Just keep them in a cool, dark location with plenty of circulation.

So next time you’re doing your grocery shopping, remember that these long-lasting fruits and vegetables can go a long way towards less food waste, more delicious meals, and less frequent trips to the grocery store.