Don’t Store All Produce in the Refrigerator

While we intuitively think that anything put in the refrigerator will last longer, you shouldn’t store certain produce in the refrigerator because it may lose a lot of flavor.  It can also lose its characteristic texture when doing so.  Here’s a quick guide to get the most out of your produce.

TOMATOES

Always leave them on the counter at room temperature.  When put in the refrigerator, they can become mealy because the cold of the refrigerator starts to break down the membranes inside the fruit.

POTATOES

While potatoes can tolerate a little bit cooler environment than tomatoes, they, too, are best kept out of the refrigerator.  The very cold temperature of a refrigerator converts the starch in the potato to sugar.  That might not be so bad with sweet potatoes and yams.  But not what you’re looking for with, such potatoes as Idaho, red, and Yukon gold.  So, keep them in a cool, dark place in a basket or bin that allows for good airflow.

ONIONS

As with potatoes, onions should be kept in a cool, dark place with good airflow.  In the refrigerator they can lose their crispness.  Worse still, they can become moldy because of the moisture found in a refrigerator.  Another downside of storing in the refrigerator is their imparting their odor and flavors on surrounding foods.  I have found, though, that the sweet variety of onions, such as Walla Walla, Texas Sweet, or Vidalia, can also get moldy even in a cool, dark area because of their own sugar content.  So, plan to use those up fairly quickly.