The only thing more crowded than the subway car I cram into every morning? My refrigerator. And no, I don’t have one of those college dorm-sized ones, either. I also don’t have a house full of growing children. My fridge issues all stem from one simple fact: I was raised by a family that literally kept everything from bread to nut butter at a chilling 35 degrees Fahrenheit. (The first time I tried a room temperature PB&J was a magical, unforgettable moment.) So, unless I really focus when I’m unpacking groceries, I typically go on autopilot, shoving 95 percent of my bounty inside my fridge—which isn’t always good news for my food.
While certain things simply taste better and maintain a better texture when they’re kept out of the cold, other foods actually maintain more of their nutrients when left out. Cold air can break down the antioxidants in certain fruits and stop the ripening process of others, for example. Then, of course, there are the items that simply just don’t need to be in there, like soy sauce. Curious what other foods should be kept from the cold? Read on to get in the know and be sure to check out these surprising foods you should keep in your fridge before you start rearranging your kitchen!
Citrus favorites like lemons, limes, oranges, and grapefruits are best preserved in a countertop fruit basket. If you don’t think you’ll get around to eating your fruit for a few weeks, carve out a cool, dry, well-ventilated place (like your cupboard) for them to hang out until you’re ready to gobble ’em up.
Unlike fully ripe avocados, which should be stored in the fridge, underripe berries (yup, the green superfood is technically a berry) should be kept at room temperature. Avocados that are ready to be turned into guac (or any of these tasty avocado recipes for weight loss) will yield to light pressure.
Capsaicin, the compound that gives chiles their signature kick, has been shown to increase body heat, boost metabolism, and decrease appetite. Oh, and it has an addictive fiery taste that makes everything from chicken to popcorn far tastier; there’s really no wrong way to eat the stuff. But there is a wrong way to store it. After opening a new bottle, most people pop it in the fridge; but according to Frank’s RedHot, an uber-popular hot sauce manufacturer, that’s almost always an unnecessary move. Check the label of your favorite brand to see if you can get away with keeping it in your cabinet.
There are two distinct camps of people in this world: those who would rather eat a chip off the floor than use butter that’s been out all night and those who wouldn’t dream of storing their butter any other way. Since butter (one of our best full-fat foods for weight loss) is a dairy product, it’s easy to see why most people think it needs to be kept cold. However, if your kitchen is kept cooler than 70 degrees Fahrenheit, it’s A-ok to keep a few days’ (not weeks’!) worth of butter out on your counter in an airtight container. The rest should be stored in the refrigerator until you’re ready to use it. If you want to be extra cautious about germs, opt for grass-fed salted butter over the unsalted variety. The mineral helps ward off bacterial growth.
While some cakes need to be stored in the fridge, frosting-free cakes and those topped with ganache or buttercream will be fine for up to three days stored in an airtight container on the counter. If you’re worried that keeping the cake in plain sight will result in you gobbling it all down far too quickly, cut it into small slices and store them in the freezer, where they will be less apt to dry out.
In warmer climates, many people store their bread in the fridge as a means of keeping it away from hungry ants. Though it’s a decent strategy, it’s one that will leave your loaves of rye and whole wheat harder than a rock. Unless it’s a variety that’s supposed to be frozen (like Ezekiel), store your bread in a cool, dry place. If you tend to take a very long time to polish it off, opt for freezing over refrigerating, and let it thaw completely before eating or toasting for the most enjoyable texture and flavor.
Think about it: This leafy green herb grows just fine on a sunny window sill, so why could it possibly also thrive in an ice box? After trimming off its ends, store this flavorful plant in a glass or mason jar filled with fresh water where it will thrive until it’s ready to be used.
Potatoes & Sweet Potatoes
Stored inside a paper bag in a cool, dark place like your pantry, potatoes and sweet potatoes should last for about three weeks. Popping taters in the fridge will cause their starch to convert to sugar, resulting in spuds with an unpleasantly sweet taste, according to the United States Potato Board.
Watermelon, cantaloupe, and honeydew are all filled to the brim with antioxidants like vitamin C, zeaxanthin, lycopene and beta-carotene which neutralizes cell-damaging free radicals. To preserve these health-protective nutrients, store melons whole—as opposed to sliced—on your kitchen counter. Chilly air will break down their delicate antioxidants.
Allow peaches, apricots, nectarines, and plums to ripen at room temperature. Once they’re soft and ripe, you can store them in your refrigerator for up to three days.
Java addicts, listen up! If you’re currently storing your grounds or beans in the refrigerator or freezer, relocate them to a pantry stat! The fridge creates condensation that can alter the flavor of your favorite brew.
Bell & Hot Peppers
Peppers, one of the healthiest foods on the planet, stop ripening once they’re placed in the fridge. If you prefer a sweeter-tasting pepper, keep them out of the cold; instead, store your veggies in a cool, well-ventilated place, like your kitchen counter.
There’s a reason tropical fruit like kiwis, mangos, and pineapples grow in warmer climates—they hate the cold. If you won’t get around to eating your fruit within two or three days of taking it home, slice it up, place it in an airtight container, and pop it in the freezer where it will remain fresh for up to a year.
Despite conventional wisdom, onions don’t need to be kept in the cold. They fare best in the pantry—away from potatoes. The root veggie emits gasses that can cause your onions to prematurely rot.
Sodium-filled condiments like soy and fish sauce keep fine in a kitchen cupboard. The salt prevents the growth of bacteria and other organisms that can cause spoilage.
Like salty condiments, pickles do just fine out of the fridge. The sodium filled water they spend their lives in acts as a natural preservative. Speaking of extras: Curious which ketchup, mustard, and mayo brands are the best bets for your body?