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13 Foods Your Fridge Shouldn’t Have

Updated on April 20, 2021

 Personal Finance

We're guessing you've been feeding your fridge with a few foods that it shouldn't have. Sure, freezing and refrigerating certain foods will save you money, but there are some foods that are made worse by refrigeration. Here's a list of items you should keep out of your fridge.


Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely... Ever. Your avocados need to ripen fully at room temperature. Once they are ripe, they can be stored in the refrigerator for at least a week.


our bananas will ripen at room temperature. Once they get to the right stage, however, you can put them in the refrigerator for up to two weeks. The peels will turn brown while the interior is still unspoiled.


Eat your bread within four days at room temperature and freeze the rest. Freezing preserves the texture and won't dry it out like the fridge.


Your Garlic bulbs can keep fresh for two months without refrigeration and you'll avoid making all your other nearby produce smell like garlic. So store it loose and in your pantry.


Store slightly under-ripe melons in a pierced paper bag at room temperature for a few days. Only after you cut it up into bite-sized bits should the flesh be refrigerated.


Room temperatures can help preserve the life of honey. It has a practically indefinite shelf life. Honey is one of the world's earliest preservatives and archaeologists have uncovered edible honey inside ancient Egyptian tombs.

Hot Sauce

Vinegar-based hot sauces like Tabasco can live happily in your pantry for up to three years. Cold temperatures weaken the flavor and thickens the sauce, affecting the pour.


Nut oils, like coconut, must be refrigerated, but for other types of oil you're in the clear. Oils will become cloudy and harden when refrigerated, and while this doesn't do lasting damage, you'll need to wait for the oil to warm before it tastes right or flows properly again.


You don't have to refrigerate onions, but keep them away from potatoes. Those taters emit moisture and gases that cause onions to rot. Store you onions in their original mesh bag for proper air circulation.


Refrigeration causes the starch in potatoes to turn to sugar and adversely affects their flavor and the skins will darken while cooking, causing them to look a little gross. Store your spuds in the pantry in paper bags because plastic bags trap moisture and speed up decay. Most varieties last three weeks.


Your refrigerator contains a slight humid environment which could alter the flavor of your herbs and spices. Most can be safely stored for years without refrigeration, there's no benefit to cold storage at all.

Stone Fruits (Peaches, Nectarines, Plums, Apricots, Cherries)

Ripen them at room temperature, stem-end down. When they begin softening and smelling sweet you should move them to the refrigerator. They'll last in the fridge for three to five days, unwashed, in a plastic bag.


Your maters can get mealy and mushy in the fridge. Store them at room temperature out of plastics bags and avoid direct sunlight. Also, don't feed them after midnight :)

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