Low temperatures may indeed harm certain types of fresh produce.
The most disappointing aspect of purchasing fresh fruits and vegetables is witnessing their deterioration in your fridge and having to discard them. You could inadvertently accelerate this process through incorrect storing methods. Surprisingly, certain types of produce should not be refrigerated at all.
On average, Americans discard about 6.2 cups of food weekly, and nobody wishes to toss out both their food and hard-earned cash into the trash. Storing fresh produce correctly can significantly reduce this wastage. Moreover, having a strategy for using perishable items ensures they get consumed before spoiling, thereby maximizing nutritional gains from those foods. Here are four types of fruit and veggies that do not belong in your refrigerator along with suggestions on alternative storage locations.
Related: The Optimal Method for Storing Fruits and Vegetables
Tomatoes
If you have experience growing tomatoes, you understand that they thrive in warmth and despise the cold. This preference persists even once they’re picked from the plant; they remain sensitive to low temperatures. Storing them in the refrigerator isn’t recommended. Doing so could ruin their taste. perfect tomatoes Transform into a soft letdown. They will remain suitable for cooking, yet won’t be ideal for consuming raw. Rather than refrigerating, keep them on the countertop, away from direct sunlight, and relish them once they reach peak ripeness.
Fresh Herbs
Fresh herbs Similar to basil, parsley and cilantro shouldn’t be kept in the fridge. Storing these herbs in a chilly place such as a refrigerator makes them wilt faster than usual. Instead, treat fresh herbs akin to freshly picked flowers; they thrive better at room temperature. For instance, a new bundle of basil should be placed in a container filled with water—refresh this water daily or bi-daily—and positioned out of direct sunlight. Loosely cover it using a plastic bag to maintain moisture, yet ensure the bag isn’t sealed completely so that airflow still occurs through an open part.
Bananas
Bananas Similar to their preference for warm climates, bananas are essentially tropical fruits. If you refrigerate them, the ripening slows but the peel may become brown. This browning is indicative of what’s known as "chilling injury," which can result in a bitter taste and quicker spoilage. For optimal storage, keep bananas at room temperature away from direct sunlight, preferably near your tomatoes.
Onions
Onions Don’t let those onions emerge from the soil wrapped in their delicate paper-like coats. They require a dry setting such as a pantry to maintain their exterior layers and prevent drying out, unlike refrigerators which tend to be humid. Insufficient airflow promotes spoiling, as does keeping onions close to potatoes since the latter release moisture and gases that accelerate decay. Keep your onions in an area that’s cool, dry, dark, and properly ventilated. On the contrary, scallions and chives possess greater water content, are prone to damage, and have a limited lifespan; thus, these types of allium should be stored in the refrigerator instead.
Related: 5 Common Errors in Storing Fruits That Even Experts Notice
The Bottom Line
Storing certain produce at room temperature can enhance both their quality and longevity. For instance, avocados and stone fruits such as peaches can initially remain outside to mature before being placed in the refrigerator to halt further ripening. Thus, keep firm, unripened avocados and peaches on your countertop until they reach optimal ripeness; once ready, move them to the fridge if you won’t consume them immediately. Similarly, any sliced fruit or vegetables should be refrigerated promptly to preserve freshness for future consumption.
Read the initial article on Pawonation.com
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