- Publish Date
- Thursday, 31 August 2017, 1:30PM
❑ Tomatoes – They lose their flavour AND stop ripening. (So leave them on the window sill and eat them up in that 6-hour ‘ripeness’ window!)
❑ Basil – It will wilt faster if left in the fridge, and it will also absorb all the smells of the food around it.
❑ Potatoes – The cold will turn its starch into sugar more quickly, and you’ll be left with a sweet, gritty potato. (Unless you LIKE sweet, gritty potatoes…)
❑ Onions – The moisture of the fridge will eventually turn them soft and moldy.
❑ Avocados – If you want them to ripen, definitely don’t put them in the refrigerator. However, if you’ve bought an already-ripe avocado that you don’t want to use right away, that’s ok to put in the fridge.
❑ Garlic – Eventually, garlic will start to sprout in the fridge, and it may also get rubbery and moldy.
❑ Bread – The fridge will quickly dry out your bread. (Not with a teenager in the house!)
❑ Olive Oil – Should be in a cool, dark place, but not the fridge, where it will condense and turn to a harder, almost butter-like consistency.
❑ Coffee – It will lose its flavour and actually take on some of the odours in the fridge. (Not the aroma that you were looking for…)
❑ Honey – It will stay good basically forever if you simply keep it tightly sealed. Keeping honey in the refrigerator can cause it to crystalize.