Refrigeration myths: Keeping fruits and veggies fresh
After returning from shopping, we typically store fruits and vegetables in the refrigerator, thinking they will stay fresh longer and definitely won't spoil. However, that's not always the case. Here are some tips on which fruits and vegetables don't handle the cold well and might even lose nutritional value in it.
At this time of year, the prices of some fruits and vegetables can be quite alarming. That’s why we want to ensure they don't spoil after purchasing them. So, how do we store them safely? It seems best to keep them in the refrigerator.
These fruits and vegetables like the cold
The refrigerator is often our first choice for storing fruits and vegetables. It usually works and is sometimes the only good solution. Primarily, perishable products, as well as soft and very ripe ones, should be stored there. Low temperatures help protect them from spoiling and mould growth. Therefore, it's worth storing ripe avocados or mangoes there. It's also a good place for blueberries, raspberries, or strawberries, although we buy them less often at this time of year. Vegetables like cabbage, cauliflower, Brussels sprouts, broccoli, lettuce, arugula, and leeks are best stored in the cold as well. Always remember to remove them from plastic packaging. Paper bags or glass containers work much better.
Cold does not suit them
Which fruits and vegetables are better kept out of the refrigerator? It turns out there are quite a few. Juicy and fleshy vegetables fare better at room temperature. They can be "rescued" in the fridge only when they're very soft. Warmth also benefits fruits, not just the exotic ones. Fresh herbs are also best left on the kitchen counter where they will have more flavour and aroma. However, if we buy them in bulk or don’t use them quickly, then storing them in the fridge is an option.
Do not put in the refrigerator!
Tomatoes. The cold disrupts their ripening process, negatively affecting taste and texture. They become mealy, less sweet, and even tart.
Potatoes. In low temperatures, the starch in them turns into sugars, which is why they taste sweet after cooking and their texture changes. These vegetables need a cool, dry, and dark place.
Onions. In the refrigerator, they quickly become soft and moist. Onions must be kept in a dry and airy place.
Garlic. It requires good ventilation and quickly moulds in the refrigerator.
Cucumbers. They handle low temperatures very poorly, their texture becomes watery, and they spoil much faster. It's best not to buy them in bulk and store them at room temperature.
Citrus fruits. They lose flavour, aroma, and nutritional value in the fridge, so room temperature suits them.
Apples and pears. They spoil faster in the cold.
