Food storage might not be something you think about every day, but it’s probably sabotaging your groceries more than you realize. Some of those “default” storage habits are doing the exact opposite of what you want, turning perfectly good ingredients into bland or spoiled disappointments. If you’re wondering why your food doesn’t last as long as it should, it’s likely because of where you’re putting it.
Tomatoes
Storing tomatoes in the fridge might seem like a good idea, but it actually damages their cell structure, making them mealy and dulling their flavor. Keep them on the counter until they ripen. For longer storage after ripening, pop them in the fridge, but bring them back to room temp before eating to restore some of their flavor.
Bread
Bread should never be stored in the fridge—it causes the starches to recrystallize faster, making the bread go stale much more quickly. Instead, store it in a bread box at room temperature for a few days. If you want it to last longer, freeze it in an airtight bag, then toast or warm it when you’re ready to eat. Frozen bread thaws and toasts surprisingly well!
Avocados
Unripe avocados need room temperature to soften naturally, but refrigerating them halts the ripening process. Once ripe, you can move them to the fridge to keep them from over-ripening too quickly, buying yourself a few extra days before they turn into guacamole mush. Just make sure they’re not touching other fruit that can speed up ripening, like bananas.
Potatoes
Storing potatoes in the fridge causes the starch to turn into sugar, resulting in an overly sweet and gritty texture when cooked. They also develop dark spots during cooking if kept too cold for too long. Potatoes should be stored in a cool, dark, dry place like a pantry, and away from onions, which release gases that can cause them to sprout faster.
Garlic
Garlic stored in the fridge tends to sprout and become moldy faster due to the moist environment. It’s best kept in a cool, dry place with ventilation—like a mesh bag or open container. This prevents moisture buildup and allows the garlic to breathe, extending its shelf life while keeping it fresh and flavorful.
Honey
Honey is one of the few foods that never spoils, so storing it in the fridge is unnecessary and causes it to crystallize. The cool temperature accelerates the crystallization process, making it hard to use. Keep honey at room temperature in a sealed container, and if it crystallizes, you can warm it in a hot water bath to return it to its liquid form.
Bananas
Bananas do not like the cold. The refrigerator disrupts their natural ripening process, causing the peel to turn black and the fruit to become mushy. Keep bananas on the counter, and once they’re too ripe, freeze them for smoothies or baking—they freeze well and keep their flavor even after thawing.
Coffee Beans
While it seems logical to store coffee beans in the fridge or freezer to preserve freshness, this actually causes condensation to form when you take them in and out, which affects the flavor. Instead, store your beans in an airtight container at room temperature, away from heat, moisture, and light to maintain their freshness and flavor for longer.
Onions
Onions stored in the fridge become soft and moldy due to the moisture. They do best in a cool, dry, and well-ventilated area. Store them in a mesh bag or basket at room temperature. However, once you’ve cut an onion, it’s a different story—refrigerate the leftovers in a sealed container to prevent spoilage and odor spread.
Cucumbers
Cucumbers lose their crispness and start to become mushy when stored in the fridge for too long. They are sensitive to cold and do better at room temperature. If you do refrigerate them, make sure it’s only for a couple of days, and store them in the crisper drawer, away from ethylene-producing fruits like apples and bananas, which can cause them to spoil faster.
15 Foods That Don’t Belong in the Refrigerator
Ever tossed something in the fridge, just because it seems like the safe thing to do? You might be surprised to learn that not everything benefits from the cold embrace of your refrigerator. In fact, there are quite a few foods that would rather stay at room temperature, thank you very much. Let’s take a look at 15 common kitchen staples you’ve been chilling, but really shouldn’t be.
Read it Here: 15 Foods That Don’t Belong in the Refrigerator
12 Leftover Hacks To Make The Most Of Your Food
We’ve all been caught staring into the fridge at the sad remains of last night’s dinner, wondering if those limp carrots can be salvaged or that forgotten yogurt is best suited for the trash. But before you toss those potential ingredients, hold on! With a few clever tricks, you can transform those leftovers and forgotten bits into delicious new meals.
Read it Here: 12 Leftover Hacks To Make The Most Of Your Food
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
