8 Foods You Should Not Refrigerate

by in Healthy Tips, May 22, 2012


Summer is prime time for produce. While you may know how to cook and eat these seasonal goodies, are you storing them correctly? Here are 8 farmers’ markets finds that should stay out of the fridge.

The chill of the icebox makes tomatoes dull and mealy. Store on the counter (under-ripe ones can go on the windowsill). If they begin to get too ripe, it’s time to make tomato jam or roasted tomato sauce.

Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.

Cold temps will break down the starches in potatoes, making them unpleasantly sweet and gritty. Cool and dry darkness is a spud’s best bud.

Uncut onions are happy out of the cold. The humidity of the refrigerator makes them moldy and mushy. Avoid direct sunlight and once cut open, place in a resealable bag in the vegetable drawer.

Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container. Once the head has been broken open, use the cloves within 10 days.

Freshly picked apples will do well (and look pretty) on your counter. If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

Fresh berries from your local farm taste amazing at room temperature so it’s the sooner the better for munching. For long-term storage keep them in the fridge. To avoid soggy or moldy berries, rinse just before eating.

Stone Fruit
Allow peaches, apricots, nectarines and plums to ripen at room temperature. If you can’t gobble ‘em up right away, place in the fruit bin of the refrigerator for a few extra days.

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Comments (596)

  1. bruno says:

    We have a garlic cloves village and I always let clients know don't chill garlic cloves it causes early sprouting! We have some garlics that last 9 . The issue with what you get at the food market is somewhere along the range they have been under refrigeration or is really old

  2. bruno says:

    If you are keeping sweet. sweet peppers longer than a day or two cut up and shop with a bit of h2o in a enclosed package to keep sharp. Store oatmeal and don't forget your asparagus as you would flowers, cut the arises and put in h2o. All cruciferous fresh vegetables if not consumed same day as bought should be kept such or covered with a wet fabric ( flour bag fabrics are great.). You do have to spray the fabric or it will dry out. Best to eat your fresh vegetables fresh though.

  3. jazzy says:

    Amazing study. I work in the generate retail store market and it's areas like this that we regularly try to inform the public on how the storage space of items can severly impact the flavor. All of these are 100% true and as far as apples go, really don't let them get below 40 levels…after 2-3 days the starchy foods gradually begins to turn to glucose and you skip out on what a real spud should flavor like!

  4. I always chill apples and red onion. I have no issues with either of them. I contact BS on those two for sure!

  5. eden says:

    this record does not appear sensible with the the apple company and berries feedback. it's not that they must not be saved in the refrigerator, but that they may flavor best or look awesome on the reverse outside of the refrigerator. you say don't shop it in the refrigerator, but then to go forward and put it in the refrigerator. huh?

  6. health says:

    My friend is a cucumber cultivator and advised me when English cukes are fresh you should protect them with unpleasant protect and keep them on the opposite. Even after you cut them you can re-wrap and keep for another day. I can't believe the difference it makes. Does not apply to the ones you buy pre-wrapped from a store as they are already a few periods old.

  7. dream says:

    I always chill apples and red onion. I have no issues with either of them. I contact BS on those two for sure!

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