During the summer, people tend to favour lighter, fresher dishes. Meals like salads end up replacing the rich, hearty dishes that see us through the winter. But the problem with warmer weather is that fresh meat and produce doesn’t last as long before going off. As a result, many of us will be filling our fridges as much as possible to save anything from going off to quickly and being wasted. But what exactly should be kept in the fridge? It might be the only option for storing anything that’s fresh or already opened, but is it always the right place?
What Should Be Kept Out of the Fridge?
The following items are different foods that shouldn’t be stored away in the cold:
The moisture in the fridge is not good for berries and they tend to last much longer when they’re kept in a cool, dry place.
Nut butters should never be stored in the fridge, unless they are going to be kept for more than three months. In this case, keeping nut butters cool will stop the oils from separating and becoming rancid.
Tomatoes tend to lose their flavour when kept in cold temperatures. They also lose their texture and develop a wrinkled, pitted effect on the surface.
Garlic and Onions
When stored in the fridge, garlic and onions are far more susceptible to mould and can turn rubbery. Instead, they should be kept in a cool, dry cupboard.
Bread is better stored at room temperature. If left in the fridge, bread will dry out and become stale quickly.
In order to ripen properly, avocados should be kept away from cold temperatures. However, once they are ripe and you don’t plan to use them straightway, keeping them in the fridge can slow down the ripening process.