What Food Should Not Be Kept In The Refrigerator?

What Food Should Not Be Kept In The Refrigerator?

The general idea behind the refrigeration of food is to preserve it for a longer period by slowing the growth of bacteria. Furthermore, a cold snack on a hot day has a thrilling feeling.

Most people are guilty of refrigerating all kinds of foods, which should not be the case. As much as refrigerators preserve food, they can also hasten the rotting of specific foods due to absorption of moisture.

This article discusses the types of foods that ought not to be in the refrigerator. 

Honey

Honey is among the foods that can last for years if well preserved. Manufacturers, however, recommend that it should not last beyond 2 years.

The reason being, it causes chemical changes that will make it lose its taste depending on the temperature.

Keep honey in a cool, dark place with temperatures below 45 degrees. Placing honey in the refrigerator will cause it to ferment and lower its quality.

Moreover, at cool temperatures, honey will form solids lumps of sugar instead of runny honey.

Coffee 

Keeping your coffee in the refrigerator will have it absorb the flavor of the surrounding foods. I bet you do not want to have your morning coffee tasting like beans.

Keep the coffee beans away from moisture, air, light and heat. Avoid cabinets near the oven and on kitchen counters.

Store it in a dark, airtight container at room temperature to maintain its flavor. 

Raw Potatoes

Based on research, potatoes are very harmful when stored in the refrigerator. Putting your potatoes in a fridge will have the starch converted to sugar.

When frying or baking the potatoes, they mix with an amino acid to produce acrylamide which is a harmful chemical.

Potatoes are long-lasting if well-stored, that is in a dark place, with good air circulation at 45-500 degrees away from moisture, which will cause it to rot.

The high temperature will cause the potatoes to sprout. 

Tomatoes

Having a cold tomato in your salad has a refreshing effect. However, keeping your tomatoes in the refrigerator destroys the membrane in the fruit. T

his will change the taste of the tomato, which will be watery. Unripe tomatoes do not ripen while in the refrigerator rather they rot.

Store the tomatoes in a cool, dry place away from other products to avoid contamination. Do not store them on top of each other as they will turn mushy.

Onions and Garlic

Having onions and garlic in the refrigerator will fill other foods with their strong smell as well as the whole refrigerator.

A humid condition for onions and garlic enable the growth of molds and makes them mushy.

Store the onions in a cool, dark well-ventilated place such as a mesh bag. After cutting the onions, keep them inside the fridge to consume them within a few days.

For garlic, do not keep it in the refrigerator at all as it will cause sprouting. Keep it in a cool, dark, dry place to keep it fresh for as long as 5 months.

Bread

Storing bread in the refrigerator prevents it from mold hence keeping it for longer. Nevertheless, refrigerated bread has a lower quality as it dries out and becomes stale.

Store it in a cool, dry place like a bread bag or bread bin. 

Cake

Cake is good to keep in an airtight container for a few days. If it has fresh cream on it, obviously you do need to put it in the fridge, otherwise, pop it in a cake tin.

It will taste better if it is not cold.

Similar to bread and other baked products, storing it in the refrigerator will have your cake dry out as well. 

Herbs

Herbs are easily perishable; hence it is natural to think it ought to be in a refrigerator. However, that is not the best solution as the herbs tend to wilt when stored right into the fridge.

Instead, place them in a glass jar of water on the countertop away from direct sunlight, to keep it fresh. 

Chocolate

It is a bad idea to keep chocolate in the fridge or freezer because it may pick up other flavors. Store it at room temperature for maximum flavor.

Quick changes in humidity or temperature may cause the chocolate surface to become discolored.

The best way to store chocolate is to keep it wrapped tightly in plastic in a cool and dry place.

Oil

Normally, oil is safe when kept in room temperature.

Placing oil in the refrigerator will turn it to solid form. For oil with a lower saturation fat content like sunflower that requires a cool temperature, place it in a dark cabinet on the refrigerator door.

Nut-based oils are the only ones that require refrigeration. 

Unripe Bananas

Keep your unripe bananas at room temperature to allow them to ripen.

Refrigerating green bananas prevents the ripening of the bananas. Instead, they turn black and mushy due to break down of nutrients by the enzymes.

It is safe to refrigerate ripe bananas. The outer skin may darken but will not alter the flavor or freshness of the banana. Consume the ripe bananas within five days. 

Avocados

Do not refrigerate unripe avocados because similar to bananas, they too will not ripen and will rot instead.

Keep them in a paper bag at room temperature to allow them to ripen. You can place your ripe avocado in the refrigerator and eat it within three days.

Apples

While apples in the refrigerator retain its crispiness, the ethylene present on their skin enhances the rotting process of the neighbouring produce.

If you would like to refrigerate your apples, place then in a container or bag away from other foods. Consume the apples in a time-span of three weeks. 

Uncut Melons

Placing your whole melon in the fridge occupies so much space.

Furthermore, it will stop the ripening process meaning the flavor of the melon will be different compared to if it remained at room temperature.

Also, refrigerating uncut melons takes away the healthy antioxidants in it. 

Strawberries

Storing your strawberries in the refrigerator minimizes the sweet taste and makes the berries texture mushy. To maintain the quality of your berries:

  1. Store them out of direct sunlight on the countertop.
  2. Eat them a day or two after purchase.
  3. Do not wash the strawberries beforehand as moist conditions hasten the rotting process of your berries.