11 Common Foods You’re Storing Wrong in the Fridge

The fridge is usually the go-to place for keeping food fresh, but not everything benefits from cold storage. In fact, some everyday items actually lose flavor, change texture, or even spoil faster when chilled. Here are nine foods you’re better off keeping out of the refrigerator.

Tomatoes

Refrigeration breaks down the texture of tomatoes, making them mealy and bland. Keep them at room temperature to enjoy their full, juicy flavor.

Potatoes

Cold temperatures convert the starch in potatoes into sugar, altering both the taste and texture. Store them in a cool, dark pantry instead.

Onions

Onions can turn soft and moldy in the fridge. A dry, ventilated space keeps them fresh longer.

Garlic

Garlic loses its punch when refrigerated and often sprouts prematurely. Keep it in a mesh bag or basket at room temperature.

Bread

The fridge dries bread out quickly, leaving it stale. If you need to store bread long-term, freeze it instead.

Honey

Honey never spoils—but chilling it causes it to crystallize and harden. Keep it sealed in the pantry for smooth, golden sweetness.

Coffee

Ground or whole-bean coffee absorbs moisture and odors from the fridge, ruining its rich flavor. Use an airtight container in a cool, dark spot.

Bananas

The cold turns banana peels black and can halt the ripening process. Let them sit on the counter until ripe.

Olive Oil

Refrigeration makes olive oil cloudy and thick. Store it in a cool cupboard to keep it smooth and pourable.

Avocados

Refrigeration halts the ripening process. Let them ripen on the counter, then move to the fridge once fully ripe.

Basil

Cold temperatures turn basil black and limp. Keep it in a glass of water on your counter, like fresh flowers.

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