Refrigeration mishaps. Common fruits and veggies you're storing the wrong
Onions, tomatoes, carrots... these are just some of the fruits and vegetables we often store in the refrigerator as a matter of routine. After returning from the grocery store, it's common to put these items in the fridge under the mistaken belief that the lower temperature will keep them fresh for longer. However, not all produce fares well under the cool conditions of a fridge.
As a rule, the refrigerator isn't the ideal storage spot for exotic fruits, legumes, preserves (before they're opened), or even items like olive oil, bread, coffee, and tea. But there are exceptions. For instance, kiwis fare well in the fridge, and storing flaxseed oil in the cold preserves its properties and extends its lifespan. Let’s delve into what you should know about storing fruits and vegetables properly.
Which vegetables should stay out of the fridge?
When potatoes are kept in the fridge, their starch can convert into sugar, altering their taste and texture—store potatoes in a dry, cool place away from direct sunlight to prevent this.
Similarly, onions can deteriorate in low temperatures, becoming soft and spoiling quicker. They should be stored in a dry, dark place, like a pantry.
Low temperatures can also adversely affect garlic, causing it to moisten, lose flavour, and sprout prematurely. It's best to store garlic in a pantry or another shaded area.
Tomatoes can also suffer from refrigeration, as the cold can diminish their taste and texture. They should ideally be kept at room temperature and shielded from direct sunlight.
Basil and other herbs may lose their aroma and start to pick up odours from nearby foods in the fridge. It’s better to store basil outside in a container filled with cold water. When exposed to low temperatures, eggplants may become soft and lose their flavour and texture; keeping them at room temperature is advisable. The same applies to squash, zucchini, carrots, and bell peppers.
Which fruits are best not refrigerated?
Bananas should not be refrigerated, especially when unripe. Once they reach the proper degree of ripeness, they can be moved to the fridge to slow further ripening. However, it’s important to note that bananas emit ethylene, a gas that accelerates the ripening and might hasten the spoilage of nearby produce. Consider wrapping bananas in plastic wrap to curb ethylene production and delay ripening.
While avocados ripen best at room temperature, they can be chilled once ripe. Pineapples can be refrigerated but don't necessarily benefit from it; refrigeration may alter their taste and texture.
Much like avocados, mangoes should be left at room temperature until they're ripe enough. Peaches and nectarines, though refrigerable, retain their flavour and aroma better when kept outside the fridge.
