Foods we keep in the fridge but shouldn't!

We tend to store most of our food in the refrigerator, but this is not always the best solution. See in the gallery which ones should stay in the pantry and be surprised!

Potatoes should be stored in a cool, dry place, such as a pantry or kitchen cupboard. In the fridge, they can become mushy and develop a strange flavor, as well as change their color.

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Like potatoes, onions must keep in a cool, dry place. Above all, they need to be stored in a ventilated place. The inside of the refrigerator is humid, causing them to spoil more quickly. It's best to keep them in the pantry.

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If you cut up an onion and don't plan on using the rest right away, you can store it in the fridge and consume it within 2 days.

Garlic should also be stored in a cool, dry place. Place it in an open container or mesh bag to allow for proper air circulation.

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In addition, the low temperature can change its flavor and the poor ventilation of the refrigerator can cause mold. When stored outdoors, garlic can last up to two months, easily!

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Pumpkin can be stored at room temperature for several weeks. The idea is to keep it sheltered from direct sunlight and avoid extreme changes in temperature. Do not refrigerate them unless they are cut into pieces. If this is the case, refrigerate for up to 5 days. And remember, you can always freeze it!

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Storing olive oil in the fridge is a common mistake. Its ideal storage location is a dry, dark environment. For better preservation, also give preference to darker containers.

Tomatoes are often stored in the fridge because people believe this will help keep them fresh longer. However, the tomato is actually a tropical fruit, sensitive to cold temperatures.

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When stored in the refrigerator, the low temperature can cause tomatoes to become mealy and lose their flavor and texture. For this reason, it's best to keep them in the pantry!

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If you have a lot of ripe tomatoes, you should store them in the freezer to extend their shelf life. To freeze tomatoes, you must wash and dry them, then cut them into slices or quarters and place them in a single layer on a baking sheet. Once frozen, they can be stored in a container with a lid.

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Frozen tomatoes can be used in cooked dishes such as soups and sauces, but they are not suitable for raw dishes such as salads.

When we store bread in the fridge, it dries out and ages three times faster than at room temperature. This happens due to a process known as retrogradation, the starch molecules crystallize and the bread hardens.

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To keep them soft for longer, it's important to store them in a cool, dry place. In case of freezing, wrap each loaf individually so they don't stick together. In the case of homemade bread, after cold, it must be kept in paper bags. If stored in plastic, they can get damp and spongy.

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Many people keep their chocolate in the fridge, especially in the summer, so it doesn't melt. This practice is not especially contraindicated, but the cold completely changes the flavor of chocolate in addition to its texture. So, for the chocoholics on duty, put it in the fridge only if it's completely melting.

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Bananas should be stored at room temperature until fully ripe. Afterward, they can be placed in the fridge to prolong their shelf life.

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If you've ever put a banana in the fridge, you will know that its skin darkens. But this does not mean that the fruit is spoiled.

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When you want to extend their shelf life and keep them yellow, it's best to store them individually rather than in a bunch to prevent the skins from turning brown or black. You can also wrap the stems of bananas in plastic wrap to help slow down the production of ethylene, the hormone that causes them to turn brown.

The same goes for avocados, which should be stored at room temperature until they are ripe. Only then can they be placed in the refrigerator to extend their shelf life.

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A melon should lie at room temperature until cut. Once in pieces, it must be stored in the refrigerator.

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Something very similar happens with the watermelon. Recent research has found that leaving it at room temperature helps keep the antioxidants intact. Once cut, they should go to the fridge for no more than four days.

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Peach, plum, and apricot should be stored at room temperature until fully ripe. Once ready for consumption, they can be placed in the refrigerator to last for a longer period.

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Pineapple, kiwi, mango, and other fruits that come from hot areas are used to high temperatures. They need light and heat to mature, otherwise, they lose nutrients. Once ripe, they can be placed in the fridge to extend their shelf life.

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It seems like a pretty obvious idea to store these fruits in the fridge, but cold environments are not conducive to citrus fruits. In addition to needing room temperature to ripen, low temperatures can also damage the interior. The best way to preserve their flavor is to store them in a fruit bowl at room temperature.

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The canned pepper container, usually made of glass, must be kept out of the refrigerator. It is a food that lasts up to three years because it has ingredients that preserve it, such as vinegar and oil.

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Ground coffee should be stored in airtight containers in the pantry. Refrigeration is not recommended as it creates condensation, which affects its taste.

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Low temperatures are not recommended for basil, which must be kept in a glass of water, covered with a bag, after washing, and drying, and its stems cut diagonally.

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Like olive oil, honey has an altered texture when placed at low temperatures. It is a food with an extended expiration date and does not need to go to the refrigerator. All you have to do is keep the package tightly closed.

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Like pickles, cucumbers don't need cold environments. Their thin shells make them susceptible to low temperatures, which damage them and prevent them from becoming naturally soft. Try to store them in an airy and dry environment and you will see how their texture improves significantly!

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