Low temperatures can indeed harm certain types of fresh produce.
The most disappointing aspect of purchasing fresh fruits and vegetables is seeing them deteriorate quickly within your fridge drawers and eventually being discarded. You could inadvertently accelerate their spoiling due to incorrect storage methods. Surprisingly enough, certain types of fruit and vegetables should not be kept in the cold environment of a refrigerator.
On average, Americans discard about 6.2 cups of food weekly, and nobody wishes to toss out both their food and cash into the trash. Efficiently storing fresh produce can significantly reduce this wastage. Additionally, having a strategy for using perishable items increases the likelihood of consuming them before they spoil, thereby allowing you to enjoy the nutritional advantages they offer. Here are four types of fruit and veggies that should not be refrigerated along with recommendations on alternative storage methods.
Related: The Optimal Method for Storing Fruits and Vegetables
Tomatoes
If you have experience growing tomatoes, you understand that they thrive in warmth and despise the cold. This preference persists even once they’re picked from the plant; they continue to dislike cool temperatures. Storing them in the refrigerator isn’t recommended as it can affect their flavor negatively. If you choose to refrigerate them anyway, you'll likely end up with less tasty tomatoes. perfect tomatoes Transform into a soft letdown. They will remain suitable for cooking, yet won’t be ideal for consuming raw. Rather than refrigerating, keep them on the countertop away from direct sunlight and relish them once they reach ripeness.
Fresh Herbs
Fresh herbs Similar to basil, parsley and cilantro should not be kept in the fridge. Storing these herbs in a cold place such as a refrigerator for long durations makes them wilt more quickly. To preserve their freshness optimally, treat them akin to fresh-cut flowers by keeping them at room temperature. You can maintain a new bundle of basil by placing it in a jar of water—refresh this water daily or bi-daily—and ensure it’s out of direct sunlight. Loosely covering it with a plastic bag aids in retaining moisture; however, remember to leave the bag slightly open to permit airflow.
Bananas
Bananas Like a pleasant moderate temperature, since they originate from tropical regions. If you refrigerate bananas, it slows their ripening but causes the peel to become brown. This browning is known as chilling injury, leading to a bitter taste and quicker deterioration. For optimal storage, keep bananas at room temperature away from direct sunlight—ideally near your tomatoes.
Onions
Onions Don’t let those onions emerge from the soil wrapped in their delicate paper-like covering. They require a dry atmosphere to maintain their exterior shell and should thus be stored in a pantry rather than a humid refrigerator. Insufficient airflow promotes decay, as does keeping them close to potatoes, since spuds emit moisture and gases that accelerate onion deterioration. Keep your onions in a spot that’s cool, dry, dark, and properly ventilated instead. In contrast, scallions and chives possess greater water content, get damaged more readily, and have less longevity; therefore, store these particular alliums refrigerated.
Related: 5 Common Fruit Storage Errors You Might Be Overlooking, Says a Specialist
The Bottom Line
Storing certain produce outside the refrigerator can enhance both their quality and longevity. Items such as avocados and stone fruits can remain on the countertop to fully mature before being transferred to the fridge to decelerate further ripening. Therefore, place firm, unripened avocados, peaches, and similar stone fruits on your counter until they reach optimal ripeness; subsequently move these fruits to the refrigerator if you won’t consume them immediately. The same rule applies to any sliced fruits or vegetables—you should keep them refrigerated for future consumption.
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