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Storing food in the refrigerator is just a good way of preservation but some of us don’t know that some foods lose flavor and texture if they are refrigerated.


It’s a common misconception that all foods, with the exception of canned and boxed foods, stay fresher longer in the refrigerator. Did you know that some foods actually lose their fresh flavor and spoil more quickly in the refrigerator? Here are some foods which are not good for refrigerating I’m sure most of us are guilty of this including the writer herself.

Break the common misconception and see some of the Foods You Should Never Refrigerate fresher and tastier longer.

  1. Avocados


Don’t store that unripe avocado in the refrigerator before you use it. Store it in a bag or basket on your counter-top instead. Once it has been opened, you’ll need to store the unused portion in the refrigerator though or it will go bad.

  1. Basil


If you put fresh basil or any vegetable in the fridge, it will wilt really quickly! Place it in a glass of water out of direct sun instead.

  1. Bread


Unless you will use up the bread quickly, don’t put it in the refrigerator. It will dry out very fast and become stale.

  1. Tomatoes


Refrigerate tomatoes and you will lose their juicy flavor and all of the freshness. Store them on the countertop instead to keep them fresh from the garden flavor.

  1. Onions

Fresh bulbs of onion

The moisture that is in the fridge will turn your onions soft and mushy.

  1. Garlic


Garlic will sprout from the moisture in the refrigerator and it will even mold making it unusable. Keep in a dark cool place like the pantry to maximize freshness.

  1. Honey


Your honey will crystallize when you put it in the fridge. Store it in a dark place like the cupboard.

  1. Olive Oil

 Olive Oil

The oil will harden and condense if stored in the refrigerator.

  1. Coffee


Whole or ground beans will lose flavor and absorb other smells in the refrigerator ruining the deliciousness of your favorite morning blend.

  1. Potatoes


The cold air will turn the potato’s starch into sugar which changes the texture of the potato.

Written By Ugochi Obiajunwa

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