7 Foods That Don’t Belong in the Fridge (But Often Get Stored There)
Think everything stays fresher in the fridge? Not quite. Some foods actually lose flavour, texture, or shelf life when chilled. Here are the everyday items you’re probably refrigerating—but shouldn’t.
Tomatoes
Cold temperatures make tomatoes mealy and dull in flavour. Keep them on the counter to let them ripen naturally and stay juicy.
Potatoes
Refrigeration turns potato starches into sugar, affecting both taste and texture. Store them in a cool, dark cupboard instead.
Onions
Humidity in the fridge can make onions soft and mouldy. A ventilated basket or pantry shelf keeps them crisp and dry.
Garlic
Garlic cloves sprout faster in cold, damp environments. Keep bulbs at room temperature for longer-lasting flavour.
Bread
The fridge dries out bread quickly, making it stale even faster. Leave it on the counter if you’ll eat it soon, or freeze for long-term storage.
Bananas
Cold temperatures slow banana ripening and turn the skins brown. Let them sit on the counter to develop natural sweetness.
Honey
Refrigeration causes honey to crystallise and harden. Stored in a cupboard, it stays smooth and shelf-stable indefinitely.
This post may contain affiliate links or sponsored content. Disclosure Policy
