Do Not Refrigerate These Foods!

When the refrigerator was invented, it seemed like a godsend, a magical device that made a bunch of great things possible – we’re talking ice cream, cold drinks, strawberries in December, and the list goes on… Or at least, that’s what we thought. There are many things that we impulsively stick in the fridge, but the truth is, sometimes it can be harmful.

For certain foods, refrigeration is actually worse than keeping them on the counter or in the pantry. To optimize the flavor of foods and space in the fridge, here’s a quick list of which foods do not need refrigeration.

Keep Your Apples Sweet

You can keep your apples sweeter for longer by leaving them out of the fridge. Put them in a basket in plain sight, and these colorful fruits will be devoured much faster than hidden in the fridge. So, unless you are hoarding them for yourself, leave apples on the counter.

Not only do they look spectacular when piled up in a bowl but storing apples in the fridge can turn them mushy inside. But, after a week or so on the counter, you might want to stick them in the fridge to get a longer shelf life out of them.

Spare Your Bread From the Cold, Dark Fridge!

Refrigerating bread will not only ruin the texture but keeping it for so long will make it go stale and chewy as the cold air facilitates this process. Leave your bread on the counter or in the pantry. Store it in a cool, dry place, away from windows or heat.

A bread box is best, but most people keep bread wrapped in plastic, which is fine. After a few days, however, wrap it up and pop it in the freezer to keep it fresh. Bread is best the first day it is baked, but keeping it properly will optimize its quality.

Need Some Fridge Space?

That big old jar of pickles can sit out. But many people like to eat pickles when they are cold and crunchy straight out of the fridge. Some don’t. Since pickles are a preserved food item, they can be stored either in the refrigerator or at room temperature without any issues.

That's why when shopping at the deli, we often see a large barrel of individually sold pickles sitting out on the counter. So why not leave your jars of pickles out at home? Pickle jars are filled with vinegar, which is high in acetic acid and naturally prevents bacteria from growing.

Treat Eggplant With Care

If eggplants could speak, they would beg us to release them from their prison sentences in the drawer of your refrigerator. Like many other vegetables, eggplants are susceptible to chilling injury. Pitting, bruising, brown seeds, and flesh result from storing eggplant at or below 41 degrees for an extended period.


Flavor and texture are both negatively impacted; plus, eggplants can overripen if they are stored in close proximity to bananas, apples, melons, and other fruits with high ethylene production. If you have too many to prepare and need to keep them in the fridge, try to use them within three days.

Don’t Ruin a Good Watermelon

Ummm, this is a tough one. Watermelons are packed with antioxidants, beta-carotene, and a significant supply of other nutrients. Health benefits include preventing cancer and sun-related skin damage. But you might want to know that a 2006 study from the U.S. Department of Agriculture said that refrigerating watermelons saps those helpful nutrients away.


The bright red flesh of watermelon also contains more lycopene than any other fruit or veggie. But those, too, diminish with refrigeration. But cold watermelon tastes so much better! So it’s okay to chill before serving, that way you can enjoy your watermelon chilled. It is the prolonged refrigeration that deprives the fruit of its natural nutrients.

Leaving Salad Out Is Fine

A bowl of mixed greens kept on the counter before serving is not a problem. But after a couple of hours, you might want to refrigerate it before it goes soggy so that it retains its crispness. In general, lettuce and other vegetables sit out when they are busy growing outside.


But once they've been cut and removed from their source, they will soon begin to wilt. So the sooner you use them, the better, but weather permitting, you can probably leave them out for a while. Unless it’s very warm or anything over 80 degrees, the salad greens will start to wilt.

Don’t Refrigerate Cantaloupe Until It Is Ripe

Similar to citrus fruits, cantaloupes developed a thick, textured rind to protect their delicious and sweet flesh. However, as soon as they are picked, they begin to ripen. However, cantaloupe can stay fresh for a while before it ripens and should be left out on the counter until it is ready to eat.


Refrigeration may deteriorate the flavor and nutritional content, but after it is ripe, you might want to cut it up and store it in the fridge before it spoils. These antioxidant-rich fruits hold more vitamins and nutrients while they are naturally fresh. But beware, if you eat a cantaloupe that tastes a bit old, you could get really sick.

Do Not Lock Your Tomatoes In a Cold, Dark Fridge.

One way to ruin a perfectly good tomato is to refrigerate it. All the sweet juiciness of its tender flesh will be transformed into a mushy, mealy mess. Cold tomatoes? Yuck! Tomatoes taste best at room temperature, which is why, in Italy, everyone leaves their tomatoes out on the counter.


But if you want to know why that is exactly, it's because the cold temperature inside your fridge breaks down all that flavor and aroma. A 2016 study by the University of Florida confirmed the existence of flavor alterations due to the chemical degradation of tomatoes kept in refrigeration for a week.

Papaya Comes From the Tropics Too

Papaya comes from Hawaii, which is actually the only place where it is commercially farmed. Let it soften and ripen on the counter. If you want it to ripen sooner, pop the papaya into a paper bag. It will ripen in about three days sitting out and even sooner inside the bag. Once it is soft to the touch, cut it open and slice it up.


Another way you can tell if it is ripe is by its yellow color. If you sniff it, it should smell slightly sweet. If you have extra papaya, you can cut it into cubes and freeze it for a convenient smoothie ingredient. Most fruit can be frozen and used in smoothies after it is cut.

Tips For Storing Garlic

Garlic is picked and then dried, so it’s best to keep it in a dry place. To optimize shelf life, store the bulbs in a well-ventilated, dry area. Specialized ceramic jars with air holes work best, but as long as they are kept in the pantry or other dry place.


Don't be tempted to wrap them in plastic; their skins keep them perfectly sealed and protected. Storing them like this is the best way to make sure the bulbs will maintain the best quality. The refrigerator is a harsh environment for garlic. It can become moldy and cause the bulbs to deteriorate.

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