The household refrigerator seems an obvious place to store foods so they stay fresher for longer, but some foods and ingredients simply aren’t made for colder temperatures. Here are some foods which should be kept best elsewhere.
Fridge temperatures damage tomatoes’ membranes, causing them to become watery and mealy. Storing them in the fridge will also permanently dampen their flavour. The best place to put tomatoes is out on a counter or worktop. If you find you have too many for this, try canning or roasting them.
Cold temperatures mean a potato’s starch turns into sugar, which can make it discoloured and tasteless. Potatoes should be stored, unwashed, in a spot well away from any sunlight. If possible, keep them in a burlap sack.
3. Sweet Potatoes
Like potatoes, storing sweet potatoes in the fridge will change the vegetables’ chemical composition, ruining its texture and flavour. Sweet potatoes should be stored in a cool, dark, well-ventilated cupboard or pantry.
Garlic deteriorates at a quicker pace when stored in the refrigerator due to the added moisture, unless already peeled and prepared. It’s best kept in a dry place with good air circulation, at room temperature and away from the light. The bulbs will also last longer if left whole until you’re ready to use them.
Whole onions should ideally be kept in a cool, dark place. They contain starch so they’ll become damp and soggy, and ultimately spoil if left in the fridge for too long. Once cut, onions should be sealed in a container and kept in the fridge.
Avocados that need ripening should be kept well away from the fridge for four to seven days. Chilling them will prolong the process and can cause them to go off more quickly. Once ripened they can stay in the fridge until you want to eat them.
Like avocados, unripe mangoes should be stored at room temperature, since the cold slows down ripening. They can be placed in a plastic bag and refrigerated once