Stop putting these 7 foods in the refrigerator. You’ll thank us later.
7 Foods That You Should Absolutely Never Refrigerate
Misconceptions get spread through word of mouth and that’s how people end up believing that all sushi is made from raw fish (it’s not) and that Twinkies last forever (their shelf life is about 45 days). Another myth is that everything lasts longer in the fridge. While cold storage is necessary for the majority of fresh food, such as meat, fish and dairy, it just doesn’t apply to everything. Other foods lose their flavor and texture and end up molding quicker in the refrigerator.
Keep these 7 foods out of the fridge for best results.
#1: Potatoes
While it may be seem obvious to some, never put potatoes into the refrigerator. Instead, place the potatoes in a paper bag (plastic bags trap moisture and causes them to mold) and instead keep them in your pantry or kitchen island.
#2: Melons
Back in 2006, researchers at the U.S. Department of Agriculture found that storing melons (more specifically watermelons) in the refrigerator replete them of antioxidants and other nutrients. Melons also decay quicker in the fridge (takes just a week).
#3: Bread
Putting bread in the fridge will dry it out and make it stale faster than if it was stored at room temperature. If you do want to store it away for longer, freeze it. This slows the process of recrystallization, which is what makes bread stale.
#4: Basil
Unlike other greens, basil does best at room temperature. The best way to store it, according to senior editor Chris Morocco, is to trim the stems, stick the basil in a glass of water, cover it with a plastic ziplock and keep it on the counter.
#5: Tomatoes
Tomatoes lose flavor, become discolored and their texture suffers in cold climate, so refrigeration is a big no-no. Keep them in the kitchen, out of direct sunlight, and you should be good for a few days.
#6: Onions
Onions will stay good for up to a month if you store them in a cool, dry and dark place that’s not your fridge. In the fridge, the temperature will convert the onion’s starch to sugars, which causes them to get soft and soggy a lot faster.
#7: Honey
Honey will stay good (almost) forever as long as you seal it tightly. In the fridge, honey will become crystallized…and let’s face it, no one wants hard honey.
Are there any other foods that you keep out of the fridge? Let us know your thoughts in the comments below!
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