5. Refrigerating Tomatoes
Refrigerating tomatoes can cause them to lose their flavor and become mealy in texture. The cold temperatures can damage the membranes inside the fruit. Instead, store ripe tomatoes at room temperature, away from direct sunlight, with the stem side facing up. Use them within a few days for the best flavor.
6. Unwashed Berries in the Fridge
Berries, such as raspberries and strawberries, should not be washed until right before consumption. Excess moisture can lead to mold growth. Store unwashed berries in a shallow container lined with paper towels, which absorb any moisture and keep the berries fresh. Keep them in the fridge and try to consume them within a week.
7. Onions and Potatoes Together
Storing onions and potatoes together can cause both to spoil faster. Onions emit gases that can encourage potatoes to sprout. Store onions in a cool, dry, and well-ventilated area separately from potatoes. Use mesh bags or baskets to allow air circulation, which helps prevent spoilage.
8. Bananas in the Fridge
Refrigerating bananas can turn their peels brown and slow down the ripening process, affecting their flavor and texture. Store bananas at room temperature until they reach your desired ripeness. If you want to slow down the ripening, you can refrigerate them after they are fully ripe, but expect the skin to darken.
9. Storing Garlic in Oil
Storing garlic in oil can create an environment for botulism bacteria to grow. Instead, store garlic bulbs in a cool, dry place with good air circulation. A mesh bag or a bowl in a pantry works well. For peeled cloves, refrigerate them in a sealed container for short-term storage, and use within a week.
10. Storing Citrus Fruits in the Open
While it’s common to store citrus fruits like oranges and lemons on the counter, this can cause them to dehydrate over time. For extended freshness, store citrus in the refrigerator’s crisper drawer, where they can last for several weeks. If you prefer to keep them at room temperature, aim to use them within a week.
