![\"Gr\u00fcne](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/07\/Gr\u00fcne-Tomaten.jpg\")
<\/a>Properly storing fruits and vegetables<\/h2>\n
TOMATOES<\/strong> In order to keep perfect tomatoes, make sure there are no cracks, bruises or blemishes and store stem facing upwards so they remain fresher longer and if possible don\u2019t let them touch each other. Anything bad happens to one, happens to the rest. Certainly store them in a coolish spot, away from direct sunlight or a warm breeze. Also, be sure to remove them from any plastic packaging, this lead to them going off considerably quicker. On the other hand, if you want to speed up ripeness, place them in a paper bag with an apple. Fruit produce gases, ethylene (the ripening agent), that cause neighboring fruits to ripen more quickly.<\/p>\n AVOCADOS<\/strong> BREAD<\/strong> BANANAS<\/strong> Do you really want to slow down the riping process? If so, then go for it, keep it in the fridge. The skin will turn black, but the fruit will be preserved. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.<\/p>\n BASIL<\/strong> COFFEE<\/strong> OILS<\/strong> FRUIT (in general)<\/strong> GARLIC<\/strong> HONEY<\/strong> MELON<\/strong> Cut melons should be in the fridge. Otherwise, storing at room temperature ensures that the antioxidants are kept intact. Store in a cool dry place, out of the sun up to two weeks.<\/p>\n
\nNever refrigerate! Fact is, cooling causes havoc with the texture and flavor of tomatoes. Actually, refrigeration kills the flavor of tomatoes. So they need to be stored at room temperature. They don\u2019t stay fresh for long, so best only buy what you think you will use in a few days\u2019 time.<\/p>\n<\/a>Let\u2019s also take a look at some other items that do NOT belong in the fridge:<\/h2>\n
<\/a>
\nAs with bananas, putting an avocado in the fridge will stop it from ripening. Great, if you want to preserve a perfectly ripe avocado for another day. Otherwise, it should be stored at room temperature. To speed up the ripening process, store it in a paper bag along with an apple. Once ripe, can be kept refrigerated for up to a week.<\/p>\n<\/a>
\nEveryone prefers to eat bread fresh but still, it doesn\u2019t belong in the fridge, rather room temperature. The cooler it\u2019s kept, the faster it will lose its elasticity and moistness and go stale. Think tough and chewy. No thanks. Keep what you will eat within the next day or two in a dry pantry or bread box, freeze the rest.<\/p>\n<\/a>
\nBasil is difficult to store well. It does not like the cold. It\u2019s leaves will quickly shrivel and turn brown if stored in the refrigerator. It doesn\u2019t like to be wet either. I usually buy a potted basil plant, or store basil leaves loosely packed in an airtight container, lined with a damp piece of paper towel inside, stored on a cool countertop.<\/p>\n
\nConsider coffee a sponge. It soaks up any smell that is in your fridge. Best stored in an airtight container.<\/p>\n
\nOlive oil and coconut oil tend to get stodgy and cloudy at cool temperatures. Who wants clumpy oil? Not me.<\/p>\n<\/a>
\nFirm fruit will continue to ripen if left sitting out on a countertop. Cold temperatures may effect texture and taste, but once ripe, you can refrigerate to prevent spoiling. Stone fruit should be refrigerated only when fully ripe. In contrast, grapes and berries will only deteriorate and therefore should be refrigerated. Berries kept cool in a paper bag works well, but only wash them before you plan on eating them – they don\u2019t like water, it only leads to mold! Citrus fruits can be stored in the fridge or in a cool place with good airflow.<\/p>\n<\/a>
\nOnly if you like rubbery garlic. And it gets moldy pretty fast. Refrigerating garlic can reduce the flavor and actually cause mold: store in a cool, dark, place.<\/p>\n
\nHoney is a naturally preserved food. Refrigeration only leads to thickened and crystallized honey. It can be stored in the kitchen cabinet without having any negative implications.<\/p>\n