Avoid the fridge: How to keep your produce fresh longer
After returning from shopping, we usually store fruits and vegetables in the refrigerator, thinking they will stay fresh longer and definitely won't spoil. However, that's not always the case. Here are some tips on which fruits and vegetables don't handle the cold well and may even lose nutritional value when refrigerated.
At this time of year, the prices of some fruits and vegetables can be quite shocking. That's why, when we buy them, we don't want them to spoil quickly. So how do we store them safely? The refrigerator seems like the best option.
These fruits and vegetables like the cold
The refrigerator is our go-to for storing fruits and vegetables. It often works well and is sometimes the only good solution. Perishable items, as well as soft and very ripe ones, should be stored there. Low temperatures help prevent spoilage and mold growth. Therefore, it's worth storing ripe avocados or mangoes there. It's also a good place for blueberries, raspberries, or strawberries, although we tend to buy them less often at this time of year. Vegetables like cabbage, cauliflower, Brussels sprouts, broccoli, lettuce, arugula, and leeks are best kept in the cold. Always remember to remove them from plastic packaging; paper bags or glass containers are much better.
Cold does not suit them
Which fruits and vegetables are better kept out of the refrigerator? It turns out there are quite a few. Juicy and fleshy vegetables fare better at room temperature. They can be "rescued" in the fridge only when very soft. Warmth also benefits many fruits, and not just the exotic ones. Fresh herbs are best left on the kitchen counter for more flavor and aroma. However, if we buy herbs in bulk or don't use them quickly, they can be placed in the fridge.
Do not put in the refrigerator!
Tomatoes. The cold disrupts their ripening process, negatively affecting taste and texture. They become mealy, less sweet, and even tart.
Potatoes. In low temperatures, the starch in them turns into sugars. That's why they taste sweet after cooking, and their texture changes. These vegetables need a cool, dry, and dark place.
Onions. In the refrigerator, they quickly become soft and moist. Onions must be in a dry and airy place.
Garlic. It requires good ventilation and quickly molds in the refrigerator.
Cucumbers. They handle low temperatures very poorly; their texture becomes watery, and they spoil much faster. It's best not to buy them in bulk and store them at room temperature.
Citrus fruits. They lose flavor, aroma, and nutritional value in the fridge. Room temperature suits them better.
Apples and pears. They spoil faster in the cold.
