Preserving our food’s freshness, taste, and quality is essential, and most of us instinctively turn to our refrigerators for this very purpose. It’s a common belief that cold storage is the best way to extend the life of many food items. However, not everything belongs inside that frosty fortress. In fact, certain foods not only lose their deliciousness in the cold but can also undergo undesirable changes in texture or even become a breeding ground for unwelcome bacteria.
Think about the difference between a juicy tomato ripened on a window sill and its mealy, cold-stored counterpart. Or consider honey, which can crystallize and harden when chilled, making it far less spreadable. Understanding the nuances of food storage is both an art and a science. Join us as we delve into 37 foods you might be surprised to learn should stay out of your refrigerator and why.
Bread
If you keep your bread in the refrigerator, it will quickly dry out and become stale. It’s recommended that people store their bread at room temperature in a cool, dry space such as a pantry.
Make sure the package is airtight and closed each time you use it to avoid the growth of mold. Sliced bread can also be frozen.
Aged Cheese
Cheese lovers might already know this trick, but hard cheeses shouldn’t go in the refrigerator. Although it’s a dairy product, hard cheese keeps well at room temperature. If you put it in the fridge, it will go rock hard and difficult to grate.
Did you know that hard cheeses go through a curing process that takes about six months to complete? You can then grate it and store it in a Tupperware in the fridge.
Potatoes
If you place potatoes in the refrigerator, you run the risk of them turning gritty and sweet. The cold will transform the starches of the spud into sugars. Just store them in a dark, dry spot at room temperature, and they will keep fresh for longer.
Make sure you put them in the fridge after you cook them to avoid bacteria to start growing on them. This goes as well for potatoes baked in aluminum.
Sealed Tuna
Although it’s canned, there are people that believe that tuna should go in the refrigerator. There is a reason why canned tuna is stocked in the unrefrigerated section of the grocery store.
Keep the cans in your pantry or cupboard at room temperature. Once you open it, you can store it in the fridge for about 3 days. But don’t keep it in the tin can, put it in a container with a lid.
Chocolate-Hazelnut Spread
Another food that doesn’t need to be refrigerated is the chocolate-hazelnut spread. Because of the high-fat content of the hazelnuts, it solidifies completely when put in a cool environment, so keep it at room temperature for the creamy spread.
Don’t worry about bacteria, because the sugars of the Nutella spread function as preservatives that inhibit microbial growth. Nothing better than starting your day with some buttery Nutella spread over bread and a cup of coffee.
Eggs
When it comes down to eggs, you first need to pay attention to where you find them in the grocery store. If you get them from a refrigerated area, you must keep them in the fridge when you take them back home.
If they’re in an unrefrigerated aisle, then it’s ok to keep them on top of the kitchen counter at room temperature. They are safe to consume for the next 10 days after buying.
Coffee
Coffee experts around the world, including Starbucks, advise you not to keep your ground coffee or coffee beans in the fridge or freezer. The high humidity of the refrigerator will make your coffee tasteless and less aromatic.
The only scenario where you can put coffee in the fridge is if you happen to have bought it in bulk. This also goes for people who only keep coffee in their house for when visits come over.
Honey
Do you know what happens if you put honey in the fridge? It will begin to crystalize and turn into a sugary sand hard to spread. Experts recommend that you store honey in your pantry, away from the sunlight and extreme temperatures.
Did you know that honey doesn’t have an expiration date? It’s because of the high contents of natural sugars that prevent bacteria from growing. The color and consistency do change with time though.
Butter
You might have not heard of this, but butter can actually be kept at room temperature! It becomes soft and incredibly creamy for spreading it on bread. Always keep it fully covered in a cool area of your kitchen away from direct sunlight.
But also keep it mind the climate you happen to live in. If you’re located in a particularly hot climate, it might not be possible to keep it outside of the fridge.
Melon
All melons, whether they are watermelons, cantaloupes or honeydews, are most sweet and juicy at room temperature. The United States Department of Agriculture looked into this and concluded that melons kept at room temperature preserve their antioxidants.
When you buy a melon you can keep it at room temperature, but once you cut it up, wrap the remainder in cling wrap and put it in the refrigerator. It will last for up to three days.
Basil
If you store your fresh basil in the refrigerator, it will rapidly turn into a soggy wilt and you won’t be able to use it anymore. There are some herbs that keep fresh in the fridge such as cilantro and parsley.
To keep your basil aromatic, fresh and full of flavor, trim a couple of stems and place them in a glass of water, like they were flowers on a vase. What a cool centerpiece!
Peanut Butter
When it comes to regular peanut butter, it’s best you keep it at room temperature, because if you put it in the fridge, it will turn rock hard and you won’t be able to spread it. It will also eventually go dry.
But as for natural peanut butter, things are the contrary. As indicated on its label, it needs to be kept in the refrigerator. If not, the oil will separate and quickly go rancid.
Olive Oil
If you put olive oil in the fridge, you will notice that it starts to get cloudy and solidify. The cold and of the fridge will also alter the unique flavor of olive oil.
To preserve its distinctive aroma and taste, keep it at room temperature in a cool dry place like a cupboard. Once opened, it’s good to eat for up to a year. If close, you can store it for up to 2 years.
Bananas
Storing bananas in the fridge can negatively impact their taste and texture. Bananas, being tropical fruits, are not accustomed to cold temperatures, which disrupt their ripening process, leading to a loss of flavor and a mushy texture.
Refrigeration also causes the peels to turn brown prematurely, misleading their actual ripeness. Instead, bananas should be kept at room temperature to allow for a natural and uniform ripening process, ensuring they reach their peak flavor and texture. Once fully ripe, if you wish to prolong their freshness, consider refrigerating the peeled fruit or freezing slices for later use.
Ginger
Whole, unpeeled ginger root can comfortably sit in a cool, dark space at room temperature for several days. Although you can keep it in the fridge for longer storage, it’s not strictly necessary. When opting for the fridge, make sure to wrap the ginger in a paper towel or store it in a breathable paper or cloth bag.
It’s crucial to avoid using a plastic bag or an airtight container, as they lock in moisture, causing the root to spoil faster. According to culinary experts, plastic bags are a poor choice for storing ginger. They point out that ginger naturally releases moisture, and when trapped in a plastic bag, this results in quick spoilage and mold development.
Pickles
If you buy your pickles from the refrigerated area of your grocery store, then go ahead and keep them refrigerated. The abrupt temperature change can negatively affect the pickled veggies.
But, if you get them from the room temperature aisle, then keep them out of the cold. Pickles have enough sugar and vinegar to prevent microorganism growth. Because pickling is a natural food preservation method, fruit and vegetable pickles will last you a long time.
Mayonnaise
Contrary to popular belief, store-bought mayonnaise does not require refrigeration until it’s opened, thanks to its high acidity level, which inhibits bacterial growth. This pantry staple, composed primarily of oil, egg yolks, and either vinegar or lemon juice, is surprisingly resilient at room temperature.
The acidity creates an inhospitable environment for bacteria, allowing unopened jars of mayonnaise to remain safe and fresh in your pantry or cupboard. However, once the seal is broken, it must be refrigerated to maintain its quality and safety. This distinction is crucial for ensuring both the longevity and the best taste of your mayonnaise.
Fish/Meat
Tempted to just toss the fish into the fridge? Think again, as careless storage can lead to spoilage and contamination. To keep fish fresh, always store it at the bottom of the fridge, all the way in the back, no matter the model – be it side-by-side or French door.
Forget the fuss about fridge types; just remember the golden rule: fish, meat, and poultry stay at the bottom. This simple precaution helps maintain freshness and ensures a tasty meal. So, when faced with seafood, let mindful storage be your mantra and savor the flavor at its peak!
Garlic
Keep garlic heads in a cool dry spot, such as a cupboard or pantry in your kitchen. It’s important that the container you put them in is well-ventilated because if it’s airtight closed, the garlic will quickly grow mold.
Storing it properly can extend its lifespan for months. When you separate the garlic head into individual cloves, you have up to 10 days to consume them before they start rotting or drying up.
Soda Cans
When it comes to storing beverages, conventional wisdom suggests that colder is better. However, this isn’t always the case, particularly with soda cans. Refrigerating soda is fine if you intend to consume it in the near future, but extended storage in the cold can be detrimental. The cool, dry environment of a fridge can cause soda cans to develop condensation, potentially leading to rusting of the metal over time and compromising the integrity of the can.
Moreover, the constant change in temperature from taking the can in and out of the fridge can affect the carbonation levels, leading to a less fizzy soda. For those who buy in bulk, it’s best to store your soda cans in a cool, dry place away from direct sunlight to maintain their optimal condition. So, think twice before stocking up that fridge; your pantry might be the better storage solution for those carbonated drinks.
Dry-aged meats
Dry-aged meats are a gourmet favorite, known for their rich flavor and tender texture. These premium cuts undergo a controlled aging process where enzymes naturally break down the muscle tissue, enhancing the meat’s taste and tenderness. Unlike most meats, dry-aged varieties are not intended for long-term storage in a home refrigerator. The aging process occurs in a professional setting where temperature, humidity, and airflow are carefully regulated, often for several weeks.
Once this process is complete and the meat is purchased, it should be consumed relatively quickly. Storing dry-aged meat in a standard refrigerator can disrupt the careful balance of conditions necessary for its unique characteristics. As dry-aged meats do not benefit from additional refrigeration, they are best purchased close to the planned cooking time. Chefs and connoisseurs recommend preparing them within days of purchase to enjoy the full depth of flavor. For those seeking the peak culinary experience that dry-aged meats offer, prompt preparation is key, making it a product that eschews the fridge for the immediacy of the plate.
Raw Chicken
Storing raw chicken in the refrigerator is a common practice, but it must be done correctly to prevent foodborne illnesses. Raw chicken should always be kept in a sealed container or plastic bag to prevent its juices from leaking and contaminating other foods, a phenomenon known as cross-contamination. It’s also important to store it at the bottom shelf of the fridge, which is typically the coldest area, reducing the risk of bacterial growth.
However, raw chicken should not be stored in the fridge for more than a couple of days. The USDA recommends cooking raw chicken within 1 to 2 days of refrigeration. If you need to store it for longer, freezing is the better option. When thawing frozen chicken, it’s best to plan ahead and allow it to defrost in the refrigerator, ensuring that it remains at a safe temperature during the thawing process. Keeping these guidelines in mind ensures that your chicken is stored safely, maintaining its quality and protecting your health.
Upopened Jam
Jam, with its high sugar content, is a natural preservative that helps to inhibit the growth of microorganisms. This is why an unopened jar of jam can be stored in the pantry without any issues. However, once opened, the story changes. Exposing jam to the environment introduces microorganisms that can lead to spoilage.
Refrigeration after opening is crucial for maintaining the quality and safety of the jam. The cool temperatures of the fridge slow down the growth of bacteria and mold. Room temperature can encourage the growth of these unwelcome guests, especially in a frequently used jar where cross-contamination from utensils can occur.
Onions
Onions, whether whole or cut in half, should not be kept in the refrigerator because, with the cold and trapped moisture, they will become moldy and gooey. This is due to the starch from the onion turning into sugars.
Plus, as you probably already know, they stink up your fridge and make everything smell or taste like onions. It’s recommended to keep them in the mesh bag they came in at a cool dry place.
Vinegar
There are superfoods such as vinegar that have indefinite shelf life because they can preserve themselves. It’s still recommended to keep it out of direct sunlight at a cool dry place like a pantry or kitchen cupboard.
But vinaigrettes, on the other side, do require refrigeration because they contain herbs and other toppings that can start the process of decomposition.
Berries
Berries are best kept at room temperature only if you will be consuming them right away. Only rinse the berries right before using them but it’s recommended to use a colander for this.
If you wish to store them for longer, then wash them thoroughly and freeze them. You can take a handful each time for your smoothie or yogurt.
Donuts
Freshly baked donuts are the most incredible thing we can think of. Have you ever had more donuts than you can eat? That sounds like a dreamy scenario! To preserve them, don’t ever put them in the fridge because it will make them go soggy and stale.
To keep them fresh for longer, just keep them properly covered at room temperature somewhere in your kitchen. Don’t keep them longer than 2 days at a maximum.
Avocados
Did you know that the cold of the refrigerator halts the ripening process of the avocado? If your avocados are “green,” there is a natural hack to accelerate the ripening process. Put them in a brown paper bag with an apple or banana.
After a few days, the apple or banana starts to release ethylene gas, which makes avocados ripen a lot more quickly. Once they become ripe, you’re good to go and enjoy them!
Ketchup
Did you know that you don’t need to store ketchup in the refrigerator? Thanks to its natural acidity, harmful bacteria cannot flourish. Many people reported that when stored outside of the fridge, the taste is significantly better.
If you happen to live in a hot climate or if you rarely use it, then it’s best to keep it refrigerated.
Mustard
Just like ketchup, mustard is one of those condiments with high amounts of sugar and vinegar that don’t go bad when you keep them outside the refrigerator. The acidity content makes it self-preserving.
Some people store it in the refrigerator, other people keep it at room temperature by the kitchen counter. It really comes down to each individual’s personal taste.
Stone Fruit
It’s best to leave stone fruit such as nectarines, plums, apricots and peaches, to ripen at room temperature. Only put them in the fridge before you eat them if you happen to like cold fruit.
The natural process of ripening will stop to a halt when the temperature is below 50F and fruits will become tasteless, soggy and wilted.
Eggplant
In regards to eggplants there are a few tricks to extend their shelf life. If you have just bought them and you will eat them in the next 48 hours, it’s best you keep them out of the fridge.
But if you are not going to cook them immediately, it’s best you put them in the fridge. Eggplants are sensitive to ethylene gases produced by bananas and apples, so don’t place them near these fruits.
Tomatoes
Nowadays, there is plenty of scientific evidence to back up the theory that tomatoes should not be put in the refrigerator. Recent studies show that exposing fruit to colder temperatures damages the cells that help enhance flavors.
A good place to keep tomatoes is by the window sill of your kitchen, only as long as there is no direct sunlight.
Molasses
If you choose to store molasses in the refrigerator, this already thick consistency substance will turn completely solid, making it very impractical to use.
It’s highly recommended that you keep molasses in airtight containers at room temperature in places such as a pantry or a kitchen cupboard. An unopened jar has a shelf life of up to a full year.
Nuts & Dried Fruits
The cold temperatures of the refrigerator will alter any nuts and dried fruit to the point of becoming flavorless and rock hard. It’s better to keep them in an airtight container at room temperature in a cool dry place.
If they happen to have a shell, they can absorb the smells of different things you keep in the refrigerator.
Bananas
Where you end up storing your bananas will depend on their level of ripening. If they happen to be green and firm, keep them at room temperature so they can complete the ripening process.
If they are already ripe, you can place them in the fridge to stop them from over-ripening. Keep them separated from any other fruits or vegetables.
Chocolate
It’s up to each person if they want to keep their chocolate and candy bars in the refrigerator or not.
The cold temperatures will alter the chocolate ruining its taste and texture and it gives way to the “sugar bloom” phenomenon that it’s when a white outer layer forms on the chocolate. It will make the candy grainy and gritty.
Cucumber
Cucumbers will also remain tastier if you store them outside the cold temperatures of the fridge. The University of California ran various tests and found out that temperatures below 50F will damage the cucumbers.
Wash them thoroughly and keep them at room temperature in a cool dry spot in your kitchen pantry. This way, their shelf life will be longer.
Hot Sauce
Hot sauce adds fire to countless dishes, and it’s essential to store it right to maintain its punch. Refrigeration is unnecessary thanks to vinegar that prevents bacterial growth. At room temperature, the spiciness of the peppers stays more potent, preserving the unique flavor profile that can elevate a meal from ordinary to extraordinary.
So go ahead, leave that bottle out, and let it be a spicy conversation starter!
Citrus
Citrus fruits like lemons, limes, oranges, and grapefruits are tropical delights that are grown in warm environments. They’re best kept at room temperature to maintain their juiciness and flavor.
If you need to chill them, don’t forget to roll and press them on the countertop to awaken the juices. Whether adding zest to a dish or a spritz to a drink, citrus fruits offer versatility in the kitchen.
Cake
Storing cake is an art, and it depends on the type. Cream, custard, cream cheese, or fresh fruit cakes need the cool confines of a fridge to stay fresh. But cakes adorned with sugar paste, fondant, or food coloring are best in a cupboard, where colors won’t bleed.
Even freezing is an option, preserving a cake for future indulgence without losing what makes it special. Following the right storage guidelines not only maintains the cake’s appearance but ensures each slice is as delicious as the baker intended.
Salad Dressings
Salad dressings vary widely in composition, and storage needs change accordingly. Oil or vinegar-based dressings can enjoy the freedom of the pantry, where they keep their consistency and flavor.
Creamy dressings with yogurt or mayo require the fridge’s chill to stay fresh and appetizing. Proper storage plays a key role in maintaining the integrity of the dressing, allowing the flavors to complement rather than overpower your salads. Choose the right storage spot, and you’ll always have the perfect dressing ready to enhance your meals.
Apples
Apples, the versatile fruit known for both taste and beauty, are perfectly happy on your counter for a week or two. Their freshness adds a lively touch to your kitchen décor. If you notice them lingering a little too long, chilling them in the fridge will extend their life.
Refrigeration slows down the ripening process, preserving the apple’s crisp texture and juicy flavor for enjoyable snacking or baking but you have to be mindful that if you want to eat them promptly then you don’t want them to not ripen at all and be too hard.
Cereal
Cereal, a beloved breakfast staple, prefers the dry comfort of your pantry. Storing it outside the fridge ensures that its texture remains crunchy and satisfying. Whether you’re a fan of classic cornflakes or granola packed with nuts and fruits, proper storage makes every spoonful a pleasure.
With endless varieties and flavors, cereals provide a delightful start to the day. Respect their preference for pantry living, and they’ll reward you with the consistent taste and crunch that make breakfast a joyous occasion.
Fruits & Veggies Storage Conclude: The Ultimate Guide to Storing Them
Chillin’ in the Cool Corner – Fruits: Dive into the refreshing bite of refrigerated apricots, blackberries, blueberries, raspberries, strawberries, cherries, cut fruits, figs, and grapes! Perfect for those sweltering summer days.
Veggies: Keep it crisp! Green beans, carrots, radishes, cabbage, cauliflower, spinach, celery, broccoli, and cut veggies love that cold embrace. Reach into your fridge’s crisper for a crunchy snack!
Warm & Cozy on the Counter – Fruits: Apples love room temperature – and they’re in good company! Avocados ripen to perfection outside the fridge, while bananas, kiwis, lemons, mangoes, oranges, papayas, and peaches thrive in the ambient warmth of your kitchen.
Veggies: Your soups and stir-fries wouldn’t be the same without the earthy flavors of cucumbers, eggplant, garlic, ginger, peppers, potatoes, sweet potatoes, tomatoes, and pumpkin – all best stored away from the cold!