Never Store These Foods in the Fridge

Whole melons

You’re not keeping whole melons fresh in the fridge, but you are robbing them of their nutritional value. A USDA study found that watermelons at room temperature develop nearly double the levels of compounds like beta-carotene (which promotes healthy skin and eyesight) than refrigerated melons. Cool air stunts the antioxidant growth that occurs after harvest. That said, once melons are sliced, they should be kept chilled to prevent bacterial growth.

Basil

If this tropical plant is stored below four degrees celsius, it turns black quickly. Keep on the counter in a shady place, and mimic placing flowers in a vase: Fill a glass with water and submerge the stems. Place a zip-top plastic bag over the plant to allow it to breathe and stay moist.

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Potatoes

Cold temperatures convert potato starch into sugar, which results in a gritty texture and a slightly sweet flavour. Potatoes do best at seven degrees celsius (most refrigerators are set from two to three degrees celsius), and are best stored in a paper bag in a cool pantry. Sunlight causes chlorophyll to accumulate, turning potatoes green and sometimes bitter.

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Onions

Whole onions need air circulation to stay fresh. Store them in a hole-punched paper bag in the pantry. Don’t keep near potatoes; onions emit gas and moisture that can cause potatoes to spoil quickly. Refrigerate chopped onions.

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Tomatoes

Cool air alters chemical pathways in tomatoes, slowing those that contribute to fresh flavour and accelerating others that dull flavour. Store whole tomatoes on the counter for more delicious taste.

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Coffee

The moisture in your fridge causes the beans to deteriorate, meaning you aren’t getting the fresh, bold flavour you want from your morning brew. Plus, the temperature fluctuates every time you open the door to your fridge, creating condensation, which in turn creates even more moisture. Stash your coffee beans in an airtight container in the pantry instead.

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Garlic

Garlic cloves fare best in temperatures between 15 to 18 degrees celsius. Put your bulbs in a ventilated container to allow for moisture, and stash it in a cool place.

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Hot sauce

The vinegar and preservatives in store-bought hot sauce keep it from going bad in the pantry. In the fridge, the spicy peppers might lose some of their heat.

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Honey

This sticky, sweet stuff should not go in the fridge: Honey is known to seize up and crystalize in cold temperatures. Room-temperature is the ideal temperature level for this sweetener.

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Sliced bread

Although keeping bread in the fridge keeps mould at bay, it also dries out the loaf. Instead, store extra bread in the freezer and bring to room temperature when you are ready to eat them. If you go through bread a lot, it’s best to keep it out on the counter.

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Nuts

For optimal nutty flavour, it’s best to store nuts in an airtight container in the pantry or cupboard. Storing nuts in the fridge exposes the shelled variety to absorbable fridge odours. Plus, the cool environment diminishes the nutty flavour.

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Avocados

The creamy green fruit is best kept at room temperature if it’s hard, or if it’s ripe and you plan on using it right away. That said, finicky avocados that quickly go from underripe to overripe can go in the fridge to last longer.

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Stone fruits

Peaches, plums, nectarines and apricots are all best kept at room temperature so they can ripen to perfection.

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Olive oil

This cooking oil should go in a cool, dark place. Keeping it in the fridge can create a harder, more butter-like consistency.

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Cucumbers

Cucumbers should come out of the fridge. The common mistake of keeping them in the fridge leads to watery and pitted cukes.

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Bell peppers

Mushy peppers are never tasty, so don’t put them in the fridge. Low temperatures cause the peppers to lose their crunch.

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Pickles

It’s not a big dill (pun intended!) to keep your sealed pickles out of the fridge. Since they’re already preserved in brine, they can remain in your pantry until you are ready to eat them.

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Chocolate

Keep chocolate at room temperature somewhere dark and dry for maximum flavour; this avoids a grainy consistency from the fridge.

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Eggplant

If you’re eating eggplant a few days after purchase, it’s okay to keep it out on the counter. Storing it in the fridge could dull the flavour. Take note though that eggplant does have a short shelf life outside of the fridge, so be sure to eat it right away.

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