10 foods you really shouldn't keep in the fridge


Different people have different opinions on refrigeration. Some grew up in cold peanut butter houses and learned to store ketchup and condiments on the counter or hot sauce in cold temperatures. Others swear that peanut butter should only be stored at room temperature and that nothing edible has a place in the fridge. Debates over food storage will rage. In the meantime, free up some space in your fridge by removing a few things that don't need to be there (but where you keep the peanut butter is always your choice).


Tomatoes:

The best tomatoes always taste like the sun that made them grow, so it's no wonder the harsh cold in your fridge isn't the perfect environment for uncut tomatoes. They are delicate and tend to lose their flavor and become mushy when refrigerated. Once cut, keep the tomatoes in the refrigerator but use them as soon as possible and let them warm to room temperature first.


Honey:

Honey could be the low maintenance item in your kitchen. It has been called the only food that lasts forever. Archaeologists have found jars of honey that are thousands of years old and the contents are still edible. Store it in a sealed jar at room temperature in a cool, dark and dry place.


Apples:

Placing apples in the refrigerator will extend shelf life, but reduce their flavor and texture. Apples tend to lose some of their crunch after cooling. For best flavor, store freshly picked whole apples at room temperature for up to a week or more. Only use refrigeration if you have more apples than you can use in a week.


Potatoes:

Potatoes are probably one of the most common vegetables that people mistakenly think should be refrigerated. In fact, the ideal environment for white and sweet potatoes is a cool place, but not too cold. Place them in pantry or a drawer than countertop


Melons:

That's good news if your fridge is always full - there's no need to free up fridge space for the giant watermelon you just bought. Keep the melons on the counter until they are ripe and ready to eat. Once you've cut the melon in half or into pieces, you can refrigerate it in an airtight container.


Onions:

Onions are tough enough to last a month or more without refrigeration. Like a potato, the starch in an onion will turn into sugar in the refrigerator and affect its flavor and cooking. Like potatoes, onions should be kept in a cool, dark place such as a pantry. (Delicate green onions should always be refrigerated.)


Bread:

Some people find that refrigerating bread prevents mold growth and prolongs the life of the bread. In fact, refrigerating bread can make it stale faster than it would at room temperature. If necessary, keep excess bread in the freezer, but store this week's bread in a sealed plastic bag on the counter or in a bread box.


Squash:

Some types of thin-skinned squash, like zucchini, keep well in the refrigerator. Thick-skinned varieties, like butternut squash, can actually last longer when stored out of the refrigerator. Store them in a pantry until you cut them, then put them in the fridge.


Avocados:

Avocados are notoriously picky. If you miss the perfect window, they will turn brown and mushy. Refrigeration complicates times and slows down maturation. Keep them at room temperature until they are perfectly ripe. Only refrigerate avocados if you are trying to delay using them or if you have half of them left to save for later.


Coffee:

While not technically a food, coffee can be the most important part of your daily diet, so these beans have to be delicious. They won't be delicious when stored in the refrigerator, where they will absorb the smells of all the foods around them. Store whole or ground coffee beans at room temperature in an airtight container in a cool and dark place.


Loved this article, don't forget to share!

0 views0 comments

Recent Posts

See All