Did you know that there are foods in your fridge that have no business being there? Some things actually spoil faster in the cooler than on the counter. Think about it this way: if you see a piece of produce in the grocery store and it isn’t in the refrigerated section, there is a reason for it! 

Watch our video or read below to learn which foods you shouldn’t be chilled.

pear

APPLES AND PEARS do best out on the counter and can last for
one week.

avocadoAVOCADOS are often under-ripe at the store, so put them on the counter for a few days to get ready for your guacamole. Once they’re fully ripe, you can refrigerate them for a few more days.

bananaBANANAS go bad under pressure from the cold, because the peels start to break down more quickly and go brown. Keep them on the counter – you can always freeze leftovers for smoothies!

berriesBERRIES have much better flavor when eaten at room temperature, but they only last a few days, so they need to be refrigerated if you won’t be using them soon.

limeLEMONS AND LIMES will last about a week on the counter and really brighten up the scene! After that, you can store them in the fridge for another week or two.

onionONIONS can turn into a mushy, moldy mess in the cooler. Keep them with the garlic in your pantry, where the cold can’t steal their flavor.

potatoPOTATOES are good for the pantry, because they keep best in the dark. Cold turns their starches into sugars, affecting the flavor.

SQUASH is a hearty vegetable thsquashat doesn’t need refrigeration to keep its cool. In fact, the humidity will make it deteriorate faster.

tomatoTOMATOES should stay out on the counter to ripen. Cooler temperatures rob them of their sun-kissed smell and flavor, and can cause that mealy texture that you sometimes find when you cut into them. Use over-ripe tomatoes to make your own pasta sauce! 

PANTRY PARTNERS

Beyond produce, here are a few commonly chilled items that keep better in the pantry.

BREAD will actually go stale faster in the fridge than at room temperature. The original packaging isn’t designed to prevent drying, so keep it in a zip-top plastic bag to lock in the moisture.

COFFEE should never be refrigerated or frozen. Buy whole beans and keep them in an airtight glass or ceramic container in a cool area of your kitchen. Grinding the beans on demand will make a fresher, tastier cup each morning.

HONEY is virtually indestructible, so store it in the pantry and don’t worry if it crystalizes. This cloudiness is an indication of temperature, not freshness, and almost all types of natural honey undergo this process soon after leaving the hive.

OIL should be treated with care, because condensation from the fridge would affect its flavor. Instead, keep it in the pantry in a dark colored glass container that will keep out the light and won’t leach toxins.