In the last Facebook Live chat, I told you there were some foods that don't belong in the refrigerator that you might not be aware of. This post is a breakdown of those foods for you. 








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When placed in the refrigerator, the starch in potatoes turn to sugar. This disrupts the normal texture of the potato leaving with a grittier texture. Potatoes should be stored in a cool, dark place like the pantry. To take it even one step further, they can be placed in a paper bag for longevity as the bag creates a darker environment. 






The air in the refrigerator is more moist than the air outside of it. This moisture will lead onions and garlic to become moldy and mushy. Once you cut or peel them however, be sure to place the leftovers in the refrigerator. Also, keep onions away from potatoes as onions cause potatoes to sprout prematurely and can deteriorate the onion.





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I have to admit, up until last year I was putting my tomatoes in the refrigerator. I noticed they always tasted better at restaurants and couldn't figure out why. I bought fancy (and expensive) organic heirloom tomatoes and had the same result. Mushy, flavorless tomatoes. I finally did a little research and was surprised to learn that tomatoes should be kept out of the refrigerator and with other fruit like apples.  When refrigerated, tomatoes stop the ripening process and the texture changes leaving you with a red mush. If you like tomatoes, you will be amazed at how much better they taste when left out. They won't go bad any faster than other fruit so don't worry.



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If you like tomatoes, chances are you like them with basil. Basil will wilt in the refrigerator and should be treated more like fresh-cut flowers. Placing basil in a cup with water and away from sunlight will yield the best results. To take it one step further, you can place a plastic sandwich bag over the top will keep it fresh even longer. If you're curious about how to keep other herbs, like cilantro and parsley fresh, I found this article to be helpful.


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Avocados are tricky. Leave them out too long and they rot, put them in the fridge and they stay hard indefinitely. For avocados that are still firm and not yet ripe, place them at room temperature until they soften. If put in the refrigerator, the ripening process is severely slowed down and chances are by the time it ripens, you will forget you ever bought them. So keep unripe avocados at room temp. Once you slice them, you can then put them in the refrigerator. (Here's a tip I shared on my Instagram page


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Honey is one of those rare foods that practically never spoils. Refrigerating honey will cause it to crystallize and make it difficult to use. It can last as long as you desire in the pantry.




If you buy your bananas before they ripen and then put them in the refrigerator, they won't properly ripen. However, if you have bananas that are ripening faster than you can use them, placing them in the refrigerator will buy you a couple days by slowing down the ripening process. 



A study done by the USDA found that watermelon stored at room temperature (i.e.-not in the refrigerator) had significantly higher levels of antioxidants and other nutrients than those stored in the fridge. Other melons are better kept outside of the refrigerator as well. Once cut, place leftovers in an air-tight container in the refrigerator.

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