Should I Be Refrigerating That?
Samantha Wilkinson, MS, RDN, LD
It seems only natural that we would want to keep our crisp, fresh produce in a cool, dark place to preserve its nutrients. However, certain items produce too much sugar in the cold while others won’t ripen in cooler conditions. Here’s a list of foods you are probably refrigerating that you don’t need to:
Potatoes: starches turn to sugar in the cold
Onions: keep in the mesh bag they came in to continue air circulation
Garlic: the cold may make the garlic sprout too early; need air circulation
Avocados: won’t ripen in the cold
Tomatoes: the cold breaks down the cellular structure of tomato skin, making them mushy
Bananas: again, cold slows down the ripening process; also turns the skin brown while inside remains intact
Melon (uncut)*: will ripen faster and remain sweeter on the countertop
*cut melon must ALWAYS be placed in the fridge
Peaches, apricots, nectarines, cherries & plums: start them off on the counter, then once they start smelling sweet, transfer them to the fridge
Honey: indefinite shelf-life and will crystallize in the refrigerator
FUN FACT: “Refrigerate After Opening” is required by law to be printed on the label of most bottled condiments. However, something like Soy Sauce needs no refrigeration since the sodium acts as a preservative anyway. If it isn’t oil-based, it doesn’t need to be refrigerated.
Remember to always use good judgment. If you’ve left something out on the counter for awhile and it is starting to emit a foul odor or is bruising, just toss it. Putting it in the fridge won’t save it. Better to be safe than sorry.
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