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Every refrigerator is obviously a place to store foods so they stay fresher for longer, but do you know that some ingredients simply aren’t made for colder temperatures?
Named below are some of the foods that are not fit for refrigeration.
Garlic deteriorates at a quicker pace whenever it is stored in the refrigerator because of the added moisture, unless already peeled and prepared.
It is best preserved in a dry place with good air circulation, at room temperature and away from direct light.
The bulbs will also last longer if they are left whole until you are ready to use them.
Though lower temperatures may help preserve the natural oils in nuts, the cold also has the tendency to impair their flavour.
If you plan to use them in the next few weeks it is advisable to store nuts in an airtight container in the pantry, where it is not too warm either.
However, if you need them to last for longer period like more than a month and up to six months, put them in the freezer.
Unless you really want to wrestle with it, please avoid leaving honey in the fridge.
Infact there is no real benefit and the low temperatures cause it to crystallise and solidify.
Please understand that a Whole onion could ideally be kept in a cool, dark place.
They contain starch so they wil become damp and soggy, and ultimately spoil if it is left in the fridge for too long.
The moment they are cut, onions should be sealed in a container and kept in the fridge.
5. Olive oil
Storing oils in the fridge will often make them cloudy and grainy.
Stocking them at room temperature maintains their colour and consistency.
However, olive oil does have a tendency to deteriorate quickly when they are exposed to high temperatures or sunlight.
Keeping it in a cool, dark place such as the kitchen cupboard is better than leaving it out on the worktop.
Cold temperatures mean a potato’s starch turns into sugar and this can make it discoloured and tasteless.
Potatoes should be stored, unwashed, in a spot well away from any sunlight.
Even if possible, keep them in a burlap sack.
7. Sweet potatoes
Like potatoes, preserving sweet potatoes in the fridge will change the vegetables’ chemical composition, ruining its texture and flavour.
Sweet potatoes should be stored in a cool, dark, well-ventilated cupboard or pantry.
If you are going to eat all your bread within a few days, do not put it in the fridge.
Much like potatoes and sweet potatoes, cold temperatures change the structure of bread making it taste stale.
On the other hand, you can freeze bread if you want to use it over a few weeks. Popping frozen bread in the toaster or oven will refresh it.
Avocados that need ripening should always be kept well away from the fridge for four to seven days.
Chilling them will prolong the process and can cause them to go off more quickly.
Once ripened they can stay in the fridge until you want to eat them.
Like avocados, unripe mangoes should be stored at room temperature, since the cold slows down ripening.
They can be placed in a plastic bag and refrigerated once soft.
Unripe and uncut melons can be kept in the cupboard. There is little impact when it comes to freshness, and leaving such a sizeable fruit out of the fridge is a real space-saver.
Sliced melons should be covered and refrigerated.
Warm temperatures, around 15-20°C (59-68°F), are needed for a banana to ripen correctly, and this process is disturbed
when it is put in the fridge.
The skin may also eventually turn black in the fridge because of the impact the temperature has on the fruit’s cell walls.
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13. Dried fruit
Preserving dried fruits in the fridge will only add unwanted moisture.
They are best preserved somewhere dry and dark, in an airtight container. When kept correctly, they may last for up to six months.
Thank you very much for reading.