When foods contain the clear 'refrigerate after opening' indication, such as milk or yogurt, it is obvious that they should go in the fridge. But many fresh products do not contain these instructions. That means we have to guess if the tomatoes would do better in the fridge or not. And for most of us, it makes sense to refrigerate fruits and vegetables to retain their freshness (except bananas, of course).

But according to some agricultural experts, refrigerating some produce can actually kill flavors, destroy texture, and speed up rotting in some fruits and vegetables. This is why it is better to store these 8 products out of the fridge:

1. Basil


If you've ever made the mistake of storing a fragrant green bunch of basil in the fridge, you probably got heartbroken when the leaves turned black. Cold and humidity will discolor, wilt and break down basil quickly.

To keep your herb fresh, place a bunch of basil in a glass of water in the kitchen. The benefits go both ways: you can enjoy the aroma of springtime while retaining texture and flavor for much longer.

2. Avocados


If you love avocados as much as I do, you're in luck if you can keep yourself from swallowing the fruit whole. And the worst thing to do is put an unripe avocado in the fridge, because it will stay rock hard and not ripen.

Since avocados don't begin to ripen until they are picked from the tree, it takes several days for the fruit to reach the firmness and velvety texture ideal for guacamole. To help the process, let overly firm avocados ripen out of the fridge. Once opened, leave the pit in place and store in the refrigerator.

3. Watermelons


Melons have a delicious firm, soft and juicy texture. But that won't be the case if you store watermelons, cantaloupe and honeydew melons in the fridge.

According to the US Department of Agriculture, melons placed in cold, humid environments like the refrigerator quickly lose their vital antioxidants, beta-carotene and lycopene, and rot more quickly. Instead, store your melons in the kitchen at room temperature. But once opened, melons can go in the fridge in a covered container.

4. Onions


Do you know why onions are sold in jute bags? The US. National Onion Association assures us that it is for good reason. It turns out that unpeeled onions are best stored in a bag that allows air circulation. They also like fresh air, but not cold, and well-ventilated environments like your pantry.

If you peel and use half an onion, you should store the rest of the vegetable in the fridge, preferably in a closed container, as the smell can be absorbed by the contents of the fridge. And keep the onions away from the potatoes. Potatoes, even unpeeled, release gases and moisture that accelerate the rotting of onions.

5. Potatoes


If you think that planting your potatoes in the fridge will keep their freshness, you are wrong! Cooling potatoes robs them of their flavor and converts starch into sugar much faster, according to the Potato Growers Association in Alberta, Canada.

To avoid ruining your potatoes, store them unwashed in a paper bag in your pantry at a cool temperature, but not cold. You can also place them in a cardboard or wooden crate in a dark, dry, well-ventilated cabinet. Avoid placing them in plastic or picking them up, as moisture can be trapped and accelerate their rotting.

6. Garlic


Much like onion, garlic likes fresh, airy air to stay fresh and prevent rotting. This is why the ideal place for garlic is in a well-ventilated pantry.

In a dark, dry, cool place, air can circulate around the fragrant garlic heads and keep them fresh, firm, and flavorful for 2 months. You only have to put garlic in the fridge once or twice to realize that the unpeeled buds take on a chewy texture and become covered in mold.

7. Squash and pumpkins


The varieties of squash are very different: from the adorable acorn squash to butternut squash with orange flesh, from tubular and line delicata squash to pale yellow spaghetti squash, and you might think they require such different storage.

But that's not the case, according to the Canadian Produce Marketing Association, which says squash and pumpkins of all types are best preserved in a cool (not cold), dry pantry to preserve texture and nutrients.

8. Tomatoes


If you've ever bitten or sliced ​​a soft tomato, you've probably taken it out of the fridge. Whole and fresh tomatoes lose their flavor in the cold. According to the Ontario Greenhouse Vegetable Growers' Association, the cold and humid environment of the fridge slows down the ripening process of this beautiful red fruit, which is therefore not a vegetable.

To maintain the firmness and flavor of market tomatoes, store them in a bowl in the kitchen until they ripen. The natural ripening process of tomatoes takes 2-3 days. Do not store tomatoes in plastic, as they will soften. If a sachet is needed, use a paper sachet.

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