5 Food Items You Shouldn't Put in the Refrigerator

See which food storage mistakes you've been committing.

Refrigeration isn’t always necessarily better. There are some food items better left on the countertop while some fruits don't need to be chilled unless they're sliced. See which food items you’ve been storing in the refrigerator when you don’t have to:  

Market-buying tip: Pick fruit with oily, light yellow skin. Get one that feels heavy for its size.
Store: Place on tabletop at room temperature with no packaging.
Shelf life: 2 months at room temperature

Market-buying tip: Look for firm fruit that yields to soft pressure. Must be either shiny green or purplish-black in color.
Store: Place on tabletop at room temperature without packaging.
Shelf life: 3 days at room temperature; transfer to refrigerator when ripe


Peanut butter
Store: Keep in a cool, dry place. Natural variants must be refrigerated.
Shelf life: 2 to 3 months



Market-buying tip: Potatoes must be firm. Skin must be smooth with no sprouts or blemishes, and must not exhibit any signs of decay.
Store: Put in a basket and keep in a cool, dry, well-ventilated place, away from direct sunlight. Don’t wash. Don’t refrigerate.
Shelf life: 1 month


Market-buying tip: Look for one that feels heavy for its size, with a wonderful smell. If you have a chance to take a look at the flesh, it should look rich and creamy.
Store: Place on tabletop at room temperature with no packaging.
Shelf life: 2 days at room temperature; when sliced and chilled, best to consume the next day or they’ll start developing soft spots.



Proper Food Storage: Throw-it, Keep-it Guide



Image from Pixabay.com; Storage tips by Jing Lejano originally appeared in the August 2014 issue of Yummy magazine

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