These 5 Foods Shouldn't Be Stored in the Fridge

Sophie Miura
PHOTO:

James Ransom for Food 52

If you're guilty of storing most of your groceries in the refrigerator, we've got news: It could be doing your food more harm than good. While it's easy to unpack fresh fruit and vegetables straight into the crisper section and think no more about it, Eat Clean suggests some produce is actually damaged by the dry and chilly conditions. Raid your fridge and remove these five key items. 

Potatoes

Refrigerators keep food at 40 degrees Farenheit or lower, which can cause potato starch to convert to sugar, changing the flavor. Take them out of the crisper and store them in a dark place away from direct sunlight. 

Tomatoes

Storing tomatoes in the fridge can damage the membrane inside the fruit's walls, causing it to taste bland. Keep the ripe fruit on your countertop and eat within a few days for the best flavor. 

Canned Food

There's a lot of conflicting advice about storing canned food in the fridge. Britain's National Health Service warns against it, arguing that the metal can leach into food, however, the FDA says tinned items don't pose a health risk. Err on the safe side and store tinned food such as corn or tuna in a plastic container. 

Basil

If you've made the mistake of putting fresh basil in the fridge you'll understand why it's a big no-no. The green leaves quickly discolor and turn black and limp. Eat Clean recommends storing basil in a jar of water on the counter or in a plastic bag to trap humidity. 

Watermelon

A USDA study found that watermelons kept at room temperature have more antioxidants than melons stored in the refrigerator. They also last longer. The rough shelf life of a watermelon kept on a countertop is two to three weeks, while the refrigerated fruit can go off in less than a week. 

Keep herbs fresh for up to two weeks longer with this handy container. 

Crate and Barrel Glass Herb Keeper ($20)

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