Stop Storing These 12 Foods In Your Refrigerator

We rely on refrigerators to keep plenty of foods fresh, to the point that some people store everything in them. It may seem like keeping things cool would preserve them longer, but some things shouldn’t stay in the fridge.

I’m definitely guilty of storing some of the foods on this list in my refrigerator. For others, I learned the hard way to keep them at room temp. I ended up with some very brown, mushy bananas in my son’s lunch kit.

For many of these foods, keeping them refrigerated reduces their quality or can cause nasty issues like mold. But for others, using the fridge just isn’t necessary. Check out these 12 foods that you can stop storing in your refrigerator.

1. Coffee

Store coffee beans and grounds at room temperature in an airtight, opaque container to maintain their quality. Instant coffee is also best when you store it this way.

The biggest factor when it comes to storing coffee is to keep it safe from heat, light, and moisture. Storing coffee in the fridge can expose it to unfavorable conditions that impact its aroma and flavor.

2. Bread

Keeping bread in the fridge tends to dry it out and compromise the taste, making it go stale quickly. We keep our pre-sliced bread in the original packaging, sealed tightly, and at room temp. If the expiration date is drawing near and we don’t think we can finish it, we freeze it.

When we take it out of the freezer, we once again keep it at room temperature and use it within a few days. Freezing and defrosting bread looks different depending on the type, but it’s recommended to avoid storing any bread in the fridge.

3. Tomatoes

My grandpa used to grow tomatoes, and he always had a nice yield of juicy, red ones. He would put them in a brown paper bag after picking them so they would continue to ripen.

Or, if they were already ripe, he’d skip the bag and put them in a fruit basket. But he never kept tomatoes in the fridge — not even store-bought ones. When tomatoes get cold inside the fridge, they get mushy and take on an unfavorable taste and texture.

4. Honey

I love honey, and as a singer, a cup of hot tea with honey and lemon is a common occurrence. Growing up, I always knew the honey was on the lazy susan in the corner cabinet, not in the fridge.

Anyone who’s ever decided to keep honey in the fridge learns quickly why it isn’t a good idea. When honey gets cold, the sugar in it crystallizes, and you get a container of thick, grainy muck.

5. Potatoes

I was actually surprised to learn that some people store their uncut potatoes in the refrigerator. I was always taught by my grandma to keep potatoes in a cool, dry, dark place.

The essential point is to store potatoes away from extreme temperatures. The cold inside the fridge transforms the sucrose in potatoes into glucose and fructose, leading to a sweeter and grittier taste and texture.

6. Whole Onions and Garlic

Whole, uncut garlic bulbs and onions should never go in the fridge. They get mushy and can also develop mold. Plus, the chilly temperature turns the onion’s starches into sugar and can potentially liquefy it completely.

The National Onion Association (yes, there’s such a thing) suggests keeping onions in a ventilated container in a cool, dry place. The Department of Food Science and Technology at the University of California recommends the same storage method for garlic.

7. Avocados

We love avocados in our house and have discovered after early attempts at storage that they are best left to ripen on the counter. Putting them in the fridge kept them hard and unripe and rendered them relatively useless.

However, if you’re not ready to eat or use the avocado once it’s ripe, that’s another story. Placing it in the fridge could buy you a couple of extra days. Otherwise, eat or cook with it right away.

8. Bananas

I hinted earlier that keeping bananas in the fridge is a regrettable decision. I discovered this after packing a banana in my son’s lunch kit and sticking the whole thing in the fridge overnight. The poor kid ended up with a mushy, brown banana at lunch — quite the mess.

The US Department of Agriculture recommends storing bananas between 60 and 70 degrees Fahrenheit. This temperature range is well above the ideal fridge temp of 41 degrees.

9. Fresh Basil

Putting fresh basil in the fridge can drastically reduce its shelf life because of cellular damage to the leaves. Ultimately, you end up compromising the flavor or having to toss it.

It’s fine to keep basil at room temperature. I grow fresh basil, and when I’m ready to use some, I snip a few sprigs and place them in water.

I change out the water each day, and the stems last several days. Alternatively, you can wrap them in a damp paper towel and place them in an airtight container.

10. Peanut Butter

Peanut butter is okay in the fridge, but it shouldn’t be the go-to for storage because you lose the smooth spreadability. Unopened jars should be kept in a cool, dry place at room temperature.

The National Peanut Board says an open jar of peanut butter is good to go for three months in the pantry. After that time, it can go in the fridge to extend the shelf life by a few months. Just be prepared for a firmer consistency.

11. Apples

The best place to store apples is in your crisper drawer because they love the cold. But it’s also important to store apples by themselves, and you might not want to devote your fridge space to them.

Luckily, the countertop is fine to keep apples for one to two weeks and free up valuable fridge storage. Also, make sure to remove bruised apples, as one bad apple can ruin the whole bunch.

12. Whole Melons

Whole melons, including watermelon, cantaloupe, and honeydew, taste sweetest at room temperature. They also retain more antioxidants that way, so don’t put them in the fridge (until you cut or slice them).

An exception is if you purchase a whole melon that is already refrigerated. If this is the case, then it’s recommended to not break the chill chain.