Tomatoes Lose Their Flavor and Texture
Never, ever, under any circumstances, store tomatoes in the refrigerator. Tomatoes begin to lose their flavor and texture when put in the fridge, turning mealy, mushy, and flavorless. The cold temperatures actually disrupt the chemical pathways that contribute to their fresh taste. Cool air alters chemical pathways in tomatoes, slowing those that contribute to fresh flavor and accelerating others that dull flavor. Storage experts recommend keeping them at room temperature away from direct sunlight for the best flavor.
Potatoes Turn Gritty and Sweet in Cold Temperatures
Spuds will rapidly deteriorate in the fridge, losing flavor and freshness. Plus, cold temperatures can trigger potato starches to convert to sugars and can result in increased amounts of acrylamide (a chemical) during cooking, according to the Food and Drug Association (FDA). Cold temperatures convert potato starch into sugar. This results in a gritty texture and a slightly sweet flavor. Instead of the fridge, store potatoes in a cool, dark paper bag where temperatures stay around 45 degrees Fahrenheit.
Onions Become Mushy and Develop Mold
And don’t put them in the refrigerator: The humidity and cold temperature will cause onions to turn mushy. Storing them away from light also helps keep them from becoming bitter. When exposed to excess moisture in the fridge, onions are prone to become moldy before you know it. These vegetables need good air circulation to stay fresh. Store whole onions in a hole-punched paper bag in the pantry. Don’t keep near potatoes; onions emit gas and moisture that can cause potatoes to spoil quickly.
Bananas Stop Ripening and Turn Brown
Bananas are another fruit, like avocados, where timing ripeness is key – and refrigeration can really interfere with that process. The refrigerator’s cold temperature will impede a banana from further ripening. While the fruit inside remains edible, the peel turns an unappetizing black color. If you want to keep your bananas fresh and avoid premature browning, store them appropriately. Your best options include an open countertop, a pantry or a dedicated banana hook.
Bread Dries Out Faster Than Room Temperature Storage
Although keeping bread in the fridge keeps mold at bay, it also dries out the loaf. Instead, store extra bread in the freezer and bring to room temperature when you are ready to eat them. Some people think that putting bread in the fridge helps to stop molding, but it actually dries out the bread a lot faster. Optimal storage is on the counter. For fresh bread you plan to eat within a day, leave it uncovered at room temperature or store it in a bread box for longer periods.
Garlic Loses Its Potent Flavor
Garlic should never be put in the fridge, not even after the head has been open. The cloves can stay fresh for up to 10 days with their skins intact, but putting them in the fridge will cause them to lose their potent flavor. To keep your garlic fresh, avoid refrigerating the bulbs, which can negatively affect their texture. Store them in a cool, dry area, like a pantry or cellar, separate from your cooking space, to achieve the best possible outcome. The ideal temperature for garlic storage is between 60 and 65 degrees Fahrenheit.
Avocados Need Room Temperature to Ripen Properly
For the best creamy texture and flavor, avocados should be stored and eaten at room temp. The creamy green fruit is best kept at room temperature if it’s hard, or if it’s ripe and you plan on using it right away. That said, finicky avocados that quickly go from underripe to overripe can go in the fridge to last longer. If your avocados are underripe, placing them next to bananas can speed up the ripening process due to ethylene gas production.
Coffee Loses Its Rich Flavor Profile
“For maximum freshness, coffee beans should be stored in the freezer or in your kitchen cabinet. “Don’t ruin a good cup of coffee by putting it in the fridge, where it’s bound to absorb any odors!” says Martinez. Store coffee grounds and beans in a sealed container in the pantry, rather than in the fridge, to preserve their flavor. The refrigerator’s humidity and various food odors can compromise the delicate aromatic compounds that give coffee its distinctive taste.
Honey Crystallizes and Turns Hard
If you keep your honey in the fridge, it can turn hard and lumpy. To keep it smooth and gooey, leave it at room temperature. Honey is a versatile natural sweetener, with a seemingly never-ending shelf life. But it should never be stored in the fridge. The colder temperatures alter the chemical makeup of honey and cause it to crystallize and seize up. Unlike other floral, sweet spreads like jams and jellies, which have the propensity to spoil if kept at room temperature for too long once opened, honey remains freshest when stored in the pantry, away from moisture and extreme temperatures.
Hot Sauce Loses Its Spicy Heat
To preserve the rich flavor and intense heat of your hot sauce, it is recommended to store it in the pantry unless otherwise specified on the label. The vinegar and preservatives in store-bought hot sauce keep it from going bad in the pantry. In the fridge, the spicy peppers might lose some of their heat. Most commercial hot sauces are shelf-stable due to their high acid content and preservatives. Always check the label for specific storage instructions, as some specialty varieties may require refrigeration.
Nuts Lose Their Natural Flavor When Chilled
For an optimal nutty flavor, it’s best to store nuts in an airtight container in the pantry or cupboard.”Nuts don’t need refrigeration. They don’t have enough moisture to support rapid bacterial growth, so they can be stored safely at room temperature for up to three months,” says Katie Heil, Certified Professional in Food Safety. Colder temperatures can help prevent the natural oils in nuts from going bad, but the cold can get rid of the nutty flavor. Shelled nuts can also absorb other scents that may be in the fridge.
Cucumbers Develop Water-Soaked Spots
Cucumbers should come out of the fridge. The common mistake of keeping them in the fridge leads to watery and pitted cukes. They hate to be cold. Anything below 50 degrees will cause them to spoil faster, according to researchers at the University of California at Davis. Cucumbers are super sensitive to this ethylene gas, so they need their own place or they’ll spoil faster. Store them at room temperature on the counter or in a cool pantry.
Stone Fruits Can’t Ripen to Sweet Perfection
Peaches, plums, nectarines, and apricots are all best kept at room temperature so they can ripen to perfection. To achieve perfect ripeness, it’s best to let apricots, nectarines, peaches and plums sit at room temperature. Cold temperatures halt the natural ripening process that develops their sweet, juicy flavors. Once fully ripe, they can then be moved to the refrigerator to extend their shelf life for a few extra days.
Whole Melons Lose Beneficial Antioxidants
The fridge can cut the number of antioxidants in half. A USDA study found that watermelons at room temperature develop nearly double the levels of compounds like beta-carotene (which promotes healthy skin and eyesight) than do refrigerated melons. Cool air stunts the antioxidant growth that occurs after harvest. Keep whole melons like watermelon, cantaloupe and honeydew on the counter to maintain the best flavor. Research suggests that storage at room temperature may also help keep the antioxidants in melons more intact. Once cut, refrigerate the pieces to prevent bacterial growth.
Winter Squashes Rot Faster in Humid Conditions
Pumpkins, acorn squash, butternut squash and other winter squashes should be stored in a cool, dry place with good air circulation. Refrigeration creates conditions that are too cold and humid, which may result in the squash rotting faster (and no one wants that). Butternut squash, acorn squash, spaghetti squash, and pumpkins are just some of the many varieties of squash that should be kept at room temperature. These veggies can last for about a month or longer out of the fridge. The key is finding a spot with good ventilation and consistent temperatures around 50-55 degrees Fahrenheit.
Understanding proper food storage can save you money, reduce waste, and keep your meals tasting their absolute best. Your fridge might seem like the safest place for everything, but these fifteen foods prove that sometimes the pantry, countertop, or cellar is where they truly belong.
