1. Girl, Get That Outta There!
There’s so many foods that we’re conditioned to putting in our refrigerators for safe-keeping, but come to find out, many of those items shouldn’t even be in there! Who knew?! Check out this list of surprising foods that should not be stored in the fridge. You’re welcome!
Don’t put avocados in the refrigerator, especially If you want them to ripen. However, if you’ve bought a ripe avocado that you don’t want to use right away, that can go in the fridge.
Keeping a potato in the cold temperature of your refrigerator will turn its starch into sugar more quickly, so that you’ll be left with a sweet, gritty potato. Instead of putting potatoes in the fridge, store them in a paper bag in a cool — not cold — place, like your pantry.
Whole loaves of bread that aren’t sliced should never be in the refrigerator. Your bread will become a brick. If your loaf is sliced, it can be kept in the fridge.
Basil will wilt faster if left in the fridge, and it will also absorb all the smells of the food around it. It’s better to keep it out, sitting in a cup of fresh water, like cut flowers. If you want to store basil for a long time, Martha Stewart recommends blanching it and then freezing it.
Keeping honey in the refrigerator can cause it to crystalize. Honey lasts basically forever, so put it in your pantry.
Don’t put unripe plums in the refrigerator. They won’t be able to continue the ripening process in the cold climate, and you’ll end up with chill-damaged plums, which are tasteless and mealy.
Keep firm mangoes at room temperature to begin with. Once they are slightly softer (they will indent when gently pressed), place them in the fridge.
Ripen peaches on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Bananas grow in hot climates, so they are unused to the cold. If they’re kept at a cold temperature, the enzymes that enable them to ripen are inhibited. And this causes them to turn ugly shades of black & brown. Gross.
Whole bulbs of store-bought garlic will keep for several months or more when stored at room temperature in a dry, dark place that has plenty of air circulation. Keep in mind, however, that garlic’s lifetime decreases once you start removing cloves from the bulb.
If you put onions in the fridge, the moisture will eventually turn them soft and moldy. Keep them in a cool, dry place. Also keep them away from your potatoes as they both turn faster when they’re together.