We often think of our refrigerator as a magical food storage chamber that can keep everything fresh for an eternity. After a long hour of grocery shopping, we just cram every shopping bag into our fridge so we can lay down and rest. But did you know that there are some foods you should not refrigerate?
It turns out that many foods we instinctively refrigerate actually prefer the warmth of the countertop. Some foods, when refrigerated, can reduce their nutritional quality, accelerate the spoiling process, and even lose their flavor.
According to research from the University of California, Davis, harvesting tomatoes before they ripen and storing them at low temperatures can negatively affect their flavor and quality. But tomatoes aren’t the only ones. There are plenty of foods that lose flavor in the fridge without you even realizing it.
In this guide, we’ll share a list of everyday items that are better off at room temperature. From fruits and vegetables to pantry staples, you’ll learn which foods you should not refrigerate to keep them fresh and flavorful longer.
1. Tomatoes
Tomatoes lose their flavor in the fridge. We’ve already touched on their aversion to refrigeration, but let’s dive deeper into why. Researchers at the University of California put unripe tomatoes through a temperature test, storing them at 5, 12.5, and 20 degrees Celsius.
While the tomatoes lasted the longest at 5 degrees, their quality was a major letdown. In comparison, the fruit stored at 20 degrees Celsius had better quality but a shorter shelf life. Meanwhile, the middle ground, 12.5 degrees, offered a decent balance of quality and longevity.
This study shows that tomatoes don’t belong in the fridge. So, next time you bring home a basket of tomatoes, store them on your countertop to enjoy their full flavor.
2. Potatoes
Potatoes don’t belong in the fridge. They are best stored in cool, dark places. Research shows that storing them at temperatures between 6 and 10 degrees Celsius (42.8 and 50 degrees Fahrenheit) can extend their shelf life by up to four times and help preserve their vitamin C content for up to four months.
But here’s the tricky part: while potatoes thrive in low temperatures, they are not fans of refrigeration. In fact, refrigerating them is a recipe for disaster.
The cold triggers a chemical reaction called cold-induced sweetening, which converts the potato’s starch into reducing sugars. When fried or exposed to high cooking temperatures, these sugars can form harmful substances called acrylamides. When consumed in high amounts over time, acrylamides may increase the risk of cancer.
3. Coffee
It turns out that too much sugar or milk isn’t the only thing that can ruin a strong coffee. Storing your beans or ground coffee in the refrigerator will too.
Coffee is also among the foods that lose flavor in the fridge. The cold, damp environment causes moisture to condense inside your coffee container. These droplets get absorbed by the beans, essentially pre-brewing them and ruining their flavor.
What’s more, coffee is a natural deodorizer. That means it not only absorbs moisture but also soaks up all the unwanted smells from your fridge.
Imagine your morning coffee tasting like last week’s leftovers. No thanks!
4. Onion
We use our refrigerators to preserve food, but did you know they can have the opposite effect on whole, unpeeled onions? That’s right, refrigerating onions can actually shorten their lifespan.
The humidity inside the fridge speeds up the spoiling process of onions. According to the National Onion Association, the best way to store whole, unpeeled onions is in a cool, dry, and well-ventilated area with a temperature between 7.22 and 12.78 degrees Celsius. Under these conditions, onions can stay fresh for up to 30 days.
But what if you have excess peeled, diced, or sliced onions? Can you refrigerate them? The answer is yes, but you should use them as soon as possible. According to the U.S. Department of Agriculture, peeled onions have a shelf life of 10 to 14 days, while diced and sliced onions last only 7 to 10 days.
5. Garlic
Like onions, garlic is best kept out of the refrigerator. Storing it in the fridge can cause it to sprout just a few days after being taken out.
Sprout? Does that mean you can plant and grow it? Unfortunately, research suggests the answer is no. One study found that garlic bulbs stored in the cold (2°C) sprout quickly but may not grow leaves or flower.
The best way to store garlic is in a dry, dark place. A temperature of 15 to 18 degrees Celsius (59 to 64 degrees Fahrenheit) is ideal. With proper storage, garlic can stay fresh for months.
If you have too much garlic, consider roasting, pickling, or dehydrating it. These methods can extend its shelf life and add a new dimension of flavor you will definitely love.
6. Bananas
Many fruits, such as strawberries, apricots, grapes, and cherries, are best stored in the refrigerator. However, this may not work well for bananas.
Bananas lose their flavor in the fridge or, worse, become bitter.
Bananas are sensitive to cold temperatures. Storing them in the refrigerator can cause what’s called a “chilling injury,” which can give the fruit a bitter taste.
So, should you avoid refrigerating bananas altogether? Well, you can refrigerate them if they are fully ripe and you want to slow down the ripening process.
Still, it’s best to store bananas at room temperature to enjoy their full flavor. We also recommend keeping them away from other fruits, as the ethylene gas they emit can speed up ripening.
But what if your bananas are at peak ripeness? How can you preserve them further? The best option is to freeze them. Freezing stops the ripening process entirely. You can then use these frozen bananas for smoothies, ice cream, and other baked items.
7. Under Ripe Avocado
Want to experience avocados at their best flavor? Don’t store them in the fridge when they’re underripe.
Just like bananas, avocados benefit from ripening at room temperature. Refrigerating them too early can make the flesh firm and tough, affecting its texture and taste (in a not-so-good way).
So, the best approach is to keep your avocados at room temperature and away from sunlight while they’re still unripe. Once they’re fully ripe, that’s the right time to refrigerate them. This slows down the ripening process and helps maintain their flavor and texture.
Store Them the Right Way!
Not all foods are created equal when it comes to refrigeration. Some thrive in the cold, while others prefer the warmth of your pantry or countertop. Proper storage and safe handling of these foods are essential to keep them fresh and prevent contamination.
Check your fridge now! We bet some of these foods are still sitting in there when they shouldn’t be.
