When it comes to fruits, vegetables, and other grocery items, it can be our first instinct to store everything in the refrigerator to try to keep them fresh for as long as possible. While there are some foods you should always refrigerate, such as carrots, berries, and most cheeses, it’s not a one-size-fits-all rule. Turns out, the cold temperature and humidity of the fridge can have a negative effect on some fresh produce and grocery products. Your pantry shelf might just provide the perfect atmosphere for your groceries, so don’t always be tempted to open the refrigerator door.
Keep your food fresh and delicious, inside the fridge and out. Here are the top 12 things you don’t need to refrigerate, even if you think you should.
Tomatoes
Your haul of fresh tomatoes belongs on the counter, not in the refrigerator. The cold, humid atmosphere inside the fridge can affect the texture of your tomatoes before you have a chance to use them. Just make sure to keep them out of direct sunlight. Cherry tomatoes are the only variety that tends to stand up to time in the fridge without turning mushy or mealy too quickly.
Onions
Most types of onions (like yellow, white, and sweet) do best when stored at room temperature, preferably in your pantry out of direct sunlight and away from residual heat from your stovetop or oven. It’s also best to store these on their own, instead of nestled up against other vegetables, including potatoes or fruits. If the onions start to turn, they can release a bad odor or residue. After an onion is cut, the remaining bits can be stored in a ziplock plastic bag or an airtight container in the fridge.
Potatoes
There is absolutely no reason to store potatoes in the refrigerator. Cool and dry is the way to go, so your pantry is the best place for potatoes, preferably in a basket or paper bag. Cold temperatures tend to affect potatoes’ texture by breaking down the starches, turning them gritty or unintentionally sweet.
Oil
It should go without saying. Do this once, and you won’t likely do it again. Oils like olive oil, avocado oil, or vegetable oil thicken or solidify in cold temperatures, which isn’t quite ideal when it comes time to start cooking. Store them in a cool, dark place away from light.
Bananas
For a banana to taste its best, it should be kept at room temperature, especially if it requires more ripening. Once bananas start to turn brown, use them immediately (banana bread, anyone?) or freeze for later. Be aware that bananas can cause nearby fruits to ripen quicker, so place them accordingly. Perhaps not next to the avocados?
Coffee
Coffee needs to be kept away from any humidity, lest it be subject to molding or ruining the flavor before you’ve had a chance to brew it all. Keep it in an airtight container on the counter or in the pantry. There has been some debate about storing coffee beans in the freezer before grinding to enhance flavor, but this works only if the beans are sealed correctly in an airtight container.
Honey
Cold temperatures can cause honey to crystallize more quickly than when stored in a dark, cool place like your pantry. Keep in mind that, over time, honey will always crystallize eventually.
Bread
While the refrigerator has been said to help keep bread from molding, the humidity of the fridge draws out the moisture from the bread, leaving you with bland, dry slices. You don’t want your hard work on a homemade loaf to go to waste. Instead, store in the freezer, and then thaw and toast whenever desired.
Avocados
The refrigerator will slow the ripening process for avocados, so unless you’re overwhelmed with too many avocados for your weekly use, keep them out at room temperature. The cold temps also harden the texture of a ripe avocado, which might not be ideal for some when it comes to mealtime. Once cut open, store any halves in a ziplock plastic bag or container in the fridge.
Garlic
We’re not talking about your pre-minced garlic from the grocery store. If you’re springing to peel and cut your own, you’ll likely pick up a head of garlic instead. This head (or knob) is best stored along with the onions and potatoes in your cool, dark pantry until you’ve opened it up. Once cut, store it in the fridge.
Melons
For a number of reasons, whole melons you’ve just picked up at the store should be stored on the countertop. Even melons that won’t ripen or grow sweeter at room temperature, like honeydew, do become softer and juicier.
Many cantaloupes are harvested before they are fully ripe and were bred to continue ripening off the vine. They should be left on the countertop until that point is reached. Take a sniff of your melon—if it’s smelling sweet, that’s an indication that your cantaloupe is ready to be sliced and eaten. Store any leftovers in an airtight container in the refrigerator.
While watermelon doesn’t continue to ripen after it’s picked, it can be sensitive to the ethylene gas from apples and other produce in the fridge. Watermelon also stays freshest in a humid environment. A whole watermelon is best stored on the counter away from other produce until you cut it open. Of course, if a melon starts to develop soft spots or show signs it has passed its peak, you can prolong the life of the fruit by sticking it in the fridge.
Peaches, Plums, And Nectarines
Ever bite into a peach that was hard as a rock? That’s an experiment you probably don’t want to repeat. Leave these stone fruits at room temperature until they soften and grow sweet. Placing them in a paper bag can help speed up the process. You can stick stone fruits in the refrigerator once they’re ripe, but keep in mind that the dry air will eventually dehydrate and wrinkle the fruit.