6 Types of Produce You Should Not Refrigerate
Certain items are at their prime when stored at room temperature. And while you may know how to cook and eat these, are you storing them correctly? Here are 6 market finds that should stay out of the fridge.
Refrigeration adversely affects their flavour, so store in the cupboard in paper bags (plastic bags trap moisture and speed decay), or do like granny did and keep it in a basket on the counter. Most varieties should last three weeks.
The chill of the icebox makes tomatoes dull and mealy. Store on the counter (under-ripe ones can go on the windowsill). If they begin to get too ripe, it’s time to make tomato choka or some homemade tomato sauce.
Keep watermelons on the counter for best flavour. Research has found that storage at room temperature may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.
Uncut onions are happy out of the cold. In fact, they like their original mesh bag (or any bag that allows for air circulation) in the pantry. But keep them away from potatoes, which emit moisture and gases that can cause onions to rot. Once cut open, place in a resealable bag in the vegetable drawer.
If you store these loosely so air can move around it, the powerful flavor will be preserved. Once the head has been broken open, use the cloves within 10 days.
Apples will do well (and look pretty) on your counter. If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.