Fridges are one of the most important parts of our kitchen. The ability to cool our food can keep them fresher for longer, saving time, money, and reduces the risks of eating spoiled foods. However, not all that glitters is gold – while your milk may benefit from cooling temperatures, there are a surprising number of items you should not refrigerate.
We break down some of the foods that are not appropriate to keep cool, due to potential health risks – this list might just save your life.
First on our list is the banana, which doesn’t benefit from the cooler climate of a fridge. The cold temperature can actually have the reverse effect by speeding up the rotting process. When buying your bananas, be sure to catch them before they’re ripe so they can mature in room temperature in your kitchen.
Like bananas, the cold temperature can speed up the rotting process. When buying a melon, try to keep them in a cool, but not cold, and dry place. If you’re buying a whole melon you are probably entertaining friends, so make sure to cut it up and eat it quickly before it dries up! This is the perfect summer treat to enjoy in the garden.
Basil should be kept at a temperature of at least 40 degrees F (4 C.). Anything less than this can cause black marks to appear on the plant and ruin their taste. Be sure to keep it in a little bit of water and in the shade.
Cold climates convert starch into sugar much sooner than warm ones. That’s not very good news for potato lovers! When you buy them, be sure to keep them in a cool (but not cold!) and dry place in your kitchen
Onions don’t just rely on warmer climates than fridges, they actually depend on clear and open air circulation to keep them fresh. Strangely, you should keep them far away from your potatoes, since they can speed up onions’ aging processes.
We understand the urge to have a nice, cold tomato in your sandwich or salad, but this can cause the fruit to gain a grainy, weird texture. The best way to store tomatoes is in a warm and dry area, avoiding the growth of crystals and accelerated rotting.
The best time to purchase your avocado is just before the time it’s completely ripe. You shouldn’t keep an avocado in your fridge until this process is finished, so it’s better to keep them on your kitchen counter until then.
Some people keep coffee in their fridges – and then some people are normal. It should NEVER be kept in the fridge – coffee needs air circulation and dry air to breathe and remain fresh. Keep it airtight away from sunlight. You’ll thank us in your mornings!
If you want your garlic to sprout early, then fridges will take care of that for you. It will also attract mold on the skin and within the inner layers of each bulb. The best thing about accidentally putting your garlic in the fridge is that all the rotting occurs from inside the cloves, so you won’t be able to see it. Don’t do it!
Most hot sauces contain vinegar and certain preservatives that slow down molding and bacteria from growing. Although keeping your favorite condiments cold won’t speed up the molding process, it might just reduce their strength. You might think you have taste buds made of steel, but it’s your fridge helping you.
You should never keep bread in your fridge, as it makes it look and feel older than it actually is. Cold air speeds up the staling process – better to put your bread in the fridge exclusively in its sandwich form.
Fats solidify when kept in cold temperatures, which is unideal for your favorite Olive Oil. If you’ve made the mistake of putting it in the fridge, you can always zap it in the microwave for a few seconds, so not all is lost!
Honey can last for hundreds of years when kept in an airtight jar – you probably have some in your kitchen from 2002, too. However, if you keep this sweet item in your fridge you might see it crystalize and give it a tough texture. It will make scooping nature’s nectar that much harder!
If you said you only bought and stores pumpkins in the month of October, we wouldn’t blame you. If you’re thinking of actually eating these in the other months, remember that pumpkins will go bad two or three days after putting it in the fridge, so it’s better not to.
Apricots, Kiwi, Peaches, Mangoes
Rounding up all the fruit that bears resemblance to melons and tomatoes, these items develop crystals and can turn fruits rotten quicker when refrigerated. Best leave them all in your brand-new fruit bowl you will buy after reading this list.
Whether you like crunchy or smooth, we can all agree that peanut butter is enjoyed best when you can actually spread the darn thing. Keeping it in the fridge hardens the spread and makes it hard to apply to bread.
This suggestion is based on convenience rather than necessity. Nothing bad will happen to flour if kept in the fridge, but there are also no benefits. So save some space in your fridge by omitting this item entirely. Save the space for milk!
A jar of pickles contains the same vinegar that hot sauces have, so fridges will have the same effect on your favorite cucumbers. Best to keep these in a cupboard in your kitchen and save refrigeration for only a few minutes if necessary.
Unless you keep to a low-sodium diet (which we all should), then your soy sauce belongs in a cupboard. The sauce has natural antibacterial ingredients which extend when kept at room temperatures.
This debate is as old as the fridge itself – where do you store your eggs? Ultimately, the choice is up to you: whereas room temperature will help prolong the taste and texture of your eggs, storing them in the fridge will give them a longer overall lifeline. So the choice is yours.
This one makes sense – jerky is nothing more than dried meat, so why keep it in a place with moisture? Store your jerky at room temperature and preferably in a dry or airtight container.
Your salad will survive at room temperature for a few hours, there’s no need to cool it in your fridge to prevent its wilting. If you’ve already dressed it, then there’s no chance in prolonging its life, so you might as well dig in.
Here’s a myth about to be debunked for you – fridges don’t add crispiness or increase the spicy of a pepper. In fact, the cold temperature will decrease the spiciness of your favorite peppers. Keep them in a bag in a dry place to keep their taste.
Most of us probably keep our ketchup in the fridge once it’s open, but the vinegar in the sauce will react badly to cold air over time. Best keep it in the cupboard where it belongs and you will keep the taste longer (and will prevent the runny watered residue we all hate).
There are few things as refreshing as a nice cold fruit, a pleasure you have to reserve for apples, I’m afraid. The skin of pears is particularly delicate and cold air ruins their juicy and delicious crispiness. Keep them in your fruit bowl and enjoy the tastes for days after purchase.