Fridge or not: Where to keep your fruits and veggies fresh
After returning from shopping, we often store fruits and vegetables in the fridge, believing this will keep them fresher for longer and prevent spoilage. However, this is not always the case. Here, we offer tips on which fruits and vegetables do not fare well in the cold and may even lose nutritional value as a result.
At this time of year, the prices of some fruits and vegetables can be quite alarming. Therefore, when we purchase them, we want to avoid them spoiling. So, how should we store them safely? It might seem best to keep them in the fridge.
These fruits and vegetables like the cold
The fridge is our first choice when it comes to storing fruits and vegetables. It generally works well and is sometimes the only effective option. Perishable products, as well as soft and very ripe ones, should primarily be stored there. Low temperatures help to prevent spoilage and mould growth. Consequently, it's worth storing ripe avocados or mangoes there. It's also a good place for blueberries, raspberries, or strawberries, although we purchase them less frequently at this time of year. Vegetables like cabbage, cauliflower, Brussels sprouts, broccoli, lettuce, rocket, and leeks are best kept in the cold as well. Always remember to remove them from plastic packaging. Paper bags or glass containers work much better.
Cold does not suit them
Which fruits and vegetables are better kept out of the fridge? It turns out there are quite a few. Juicy and fleshy vegetables fare better at room temperature. They can be "rescued" in the fridge only when they become very soft. Warmth also benefits fruits, and not just the exotic ones. Fresh herbs are best left on the kitchen counter as well. They will have more flavour and aroma. However, if we buy them in bulk or do not use them quickly, they can be placed in the fridge.
Do not put these in the fridge!
Tomatoes. The cold disrupts their ripening process, negatively affecting taste and texture. They become mealy, less sweet, and even tart.
Potatoes. At low temperatures, the starch in them converts into sugars, which is why they taste sweet after cooking and their texture changes. These vegetables need a cool, dry, and dark place.
Onions. In the fridge, they quickly become soft and moist. Onions must be kept in a dry and airy place.
Garlic. It requires good ventilation. It quickly moulds in the fridge.
Cucumbers. They handle low temperatures very poorly; their texture becomes watery and they spoil much faster. It's best not to buy them in bulk and to store them at room temperature.
Citrus fruits. They lose flavour, aroma, and nutritional value. Room temperature suits them.
Apples and pears. They spoil faster in the cold.
