[custom_adv] UNCUT MELONS Chilling whole melons—whether watermelon, cantaloupe or honeydew—takes up way too much room in the fridge. More importantly, keeping these mega fruits in the icebox halts the ripening process, meaning they won’t be as tasty as if they’d been kept at room temperature. [custom_adv] RAW POTATOES Don’t dump that bag of spuds in the crisper drawer! Frigid temperatures alter the starchy complex carbohydrates found in raw potatoes, giving them a sweet taste and a gritty mouthfeel when cooked. For the best flavor and texture, store raw potatoes in a well-ventilated basket or drawer, out of direct sunlight. [custom_adv] HONEY Due to its high sugar content, honey, a natural preservative, needs no refrigeration. In fact, popping that honey bear in the fridge virtually guarantees you won’t be able to squeeze out the golden goodness. [custom_adv] COFFEE If you want to savor your cup of aromatic coffee in the morning, don’t store the beans in the fridge. An open package of coffee is subject to condensation in the cold temps of the fridge, which zaps flavor. Additionally, fresh grounds will absorb the odors of other refrigerated foods, making your coffee taste off. [custom_adv] TOMATOES If you don’t want your fresh tomatoes to taste like cardboard, don’t put them in the fridge. Once harvested, tomatoes continue to ripen and develop flavor, but only when kept at room temperature. A big chill stops the ripening process and dulls the flavor. [custom_adv] ONIONS The chilly temps and high humidity of the fridge wreak havoc on onions, breaking down their fibrous structure, and leaving them mushy and prone to mold growth. For the best flavor and texture, store onions in a well-ventilated, dark and cool (not cold) spot. An open-weave basket in the pantry is optimal. [custom_adv] BREAD Store your bread in a bread box or on a cabinet shelf, but not in the fridge. Refrigerating bread slows mold growth but makes the bread tough, chewy and stale-tasting. If you know you won’t use the whole loaf before it goes bad, wrap the excess in freezer paper and store it in the freezer for up to one month. [custom_adv] GREEN AVOCADOS Many avocados available at the grocery are green and hard, and need a couple days to ripen before they're ready to eat. They'll only ripen, though, if you keep them out of the fridge. The only time you should refrigerate an avocado is when it’s completely ripe but you’re not ready to use it. Then, refrigeration will give you an additional day or two before it goes bad. [custom_adv] STRAWBERRIES Refrigerating strawberries reduces their sweet flavor and gives them a mushy texture. For better taste, store fresh strawberries on the countertop, out of direct sunlight, and use them within a day or two of picking or purchasing. And don’t wash them until you’re ready to eat them; strawberries go bad more quickly after they’re washed. [custom_adv] FRESH GARLIC BULBS Nothing adds flavor to Italian dishes quite like fresh garlic, but if you store the bulbs in the fridge, don’t be surprised if they sprout bitter green shoots. Another danger, garlic bulbs are prone to mold growth in the humid conditions of the fridge. For the best taste, store fresh garlic in a dark, well-ventilated spot. [custom_adv] OPEN FOOD CANS Once opened, don’t store a partially filled food can in the refrigerator. While the cold temps will keep the product from spoiling for a little while, the food can develop a metallic taste due to metal acids that leach into the food from the can itself. The best way to store unused canned food, is to transfer it to a separate airtight plastic food container and then refrigerate. [custom_adv] UNRIPE BANANAS Like other fruits on this list, bananas will continue to ripen at room temperature—but when put in the fridge, the ripening process stops. Store unripe bananas on the countertop, out of direct sunlight. You can put a fully ripe banana in the fridge for a couple of days, but don’t be alarmed when it turns black. [custom_adv] COCONUT OIL Coconut oil is stable at room temperature for up to two years, so there’s no need to store it in the fridge where it becomes hard and virtually impossible to scoop out. Unlike some oils that remain liquid at cool temps, coconut oil contains a high percentage of saturated fats, which causes it to solidify in the refrigerator. [custom_adv] WINTER SQUASH Putting butternut squash, acorn squash, pumpkins, or other types of winter squash in the fridge will dull their flavor and give them a mushy texture. [custom_adv] APPLES Store fresh apples on the countertop for the best flavor. While apples will remain crisp longer in the fridge, the ethylene content in their skins (a ripening agent) can cause other nearby produce to spoil more quickly. If you really want to refrigerate apples, first place them in an airtight container to keep from spoiling the other foods in your fridge.
