A Checklist for What You Must Not Keep in Your Fridge

The refrigerator has a special place in the kitchen and it is probably the first thing that comes to mind when you have something to store. However, not all foods belong there for save-keeping. Although they won’t do you any harm after eating them, they will definitely leave you with a bad taste in your mouth as flavors and tastes become ruined. In order to salvage the original taste of your food, make some other room rather than your fridge for these 7 ingredients.


Cold temperature will do no good to your tomatoes. If stored in the fridge, they will become mushy and mealy, with ice crystals on the inside. The same thing applies whether you keep whole tomatoes or already-made meals with fresh tomatoes.


Onions are pretty much the same. What you’ll end up having is a mushy and moldy ingredient that will ruin the taste of your meal. In case they have been cut, onions start to dry even if they are nicely wrapped. As an additional reason to keep them away from the fridge is the unpleasant odor they’ll leave behind.


The story of garlic is that it keeps its nice appearance on the inside, but the longer you keep it in the fridge, it starts to grow mold and go soft. You won’t be able to tell the difference until it is already in your plate.


Potayto, potahto cannot be used when it comes to keeping potatos in the fridge. Because of the cold temperature, they start to lose the starch, leaving you with a sweet and gritty potato that doesn’t taste good no matter what you do to salvage it.


The rule with the melon is a bit different- before you cut it you have to keep it in a room temperature. Afterwards, it is recommendable to stay in a fridge. Research has shown that keeping it in a room temperature before it is cut will help keeping the antioxidant levels intact.


The only time the avocado can go in the fridge is if it is already ripe and you don’t want to use it right away. Cold temperatures stop the ripening process. Therefore, if you buy a solid avocado from the store, keep it anywhere but the fridge.


Similar to avocado, cold temperature slows down the ripening process of bananas. If you have a green banana that you plan to eat in a short period of time, it is certain that will say green for a while if kept in the fridge. However, if your banana is ripe and you can’t eat it right away, the refrigerator shelf is the perfect place for storage.

Knowing how to store your fruits and vegetables is the first thing that you need to master before you start cooking. This way, you get hearty meals with maximized flavor and nutrition. Furthermore, you won’t face with the problem of food waste that will, of course, stop you from pouring money down the drain. 


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