It’s easy to assume the refrigerator is the best place to keep food fresh. After all, that’s where we put most of our groceries when we get home, especially anything we don’t want going bad too quickly.
But some foods actually do better outside the fridge. Cold temperatures can affect their flavor, change their texture, or interfere with the ripening process. And in some cases, refrigerating something too soon can leave you with food that doesn’t taste nearly as good as it should.
Before you make room for everything in your refrigerator, here are 10 foods that are often better stored somewhere else.
Bananas
Bananas ripen best at room temperature, so putting green bananas in the fridge can slow or interrupt that process. Once they’re ripe, refrigeration can help extend their usable life, although the peels may turn dark.
Honey
Honey doesn’t need refrigeration, and keeping it cold can make it crystallize faster and become difficult to pour. Store it tightly sealed in a pantry or cupboard, away from excessive heat and moisture.
Tomatoes
If you’ve been putting tomatoes straight into the refrigerator, you may be sacrificing some of their flavor. Cold temperatures can affect their texture and make ripe tomatoes taste less flavorful, so it’s generally best to keep them on the counter until you’re ready to eat.
Potatoes
Store raw potatoes in a cool, dark, well-ventilated place rather than the refrigerator. Very cold temperatures can convert some of their starch into sugar, affecting their taste and how they brown when cooked.
Onions
Whole, unpeeled onions don’t need refrigerator space and generally keep better in a cool, dry area with good airflow. Fridge moisture can encourage softening and spoilage, so refrigerate only onions that have already been cut or peeled.
Garlic
Store whole garlic bulbs in a dry, well-ventilated spot away from direct sunlight. Refrigerating them can encourage sprouting and affect their texture, especially when moisture builds up around the bulbs.
Related: 15 Food Items That Go Bad Faster When Stored in Plastic
Avocados
Keep hard, unripe avocados on the counter until they soften enough to eat. Putting them in the fridge too early slows ripening, but once they’re ripe, you can move them to the fridge to keep them from going overripe too quickly.
Related: Why Your Avocados Turn Brown So Quickly and What to Do About It
Bread
Storing bread in the refrigerator might seem like a good way to make it last longer, but it can actually make it go stale faster. Keep bread at room temperature if you’ll eat it soon, or freeze extra loaves if you want to store them longer.
Whole Melons
Whole, uncut melons such as cantaloupe and watermelon can generally be kept at room temperature before cutting. Once you slice them open, however, refrigerate them to keep them safe to eat.
Peaches
Leave firm peaches on the counter to ripen naturally. Refrigerating them too early can interfere with ripening and affect their texture, but you can refrigerate ripe peaches for a few days if you’re not ready to eat them.
