Not Everything Belongs in the Fridge

fridge-24168111_sMany of us have the tendency to throw fresh food into the fridge after shopping. Believe it or not, some produce and herbs remain fresher and better tasting when they remain at room temperature.

Herbs & Asparagus

Herbs, such as basil, cannot hold up in cold temperatures.  I snip off the ends, leave them in a vase with some water, cover it with a ziplock bag and place out of sunlight, so it maintains moisture. It remains fresh for about a week this way.

Whole melons:

Uncut, it is best to leave melons at room temperature to retain the antioxidants. After you slice them though, you must refrigerate melons to prevent bacterial growth.

Potatoes:

Cold temperatures convert potato starch into sugar. This will result in a gritty texture and a slightly sweet flavor.  To retain the natural taste of fresh potatoes, store them in a paper bag and place them in a cool, dark pantry. Sunlight will cause chlorophyll to accumulate, turning potatoes green and sometimes bitter.

Onions:

These vegetables need air circulation to stay fresh. Store whole onions in a hole-punched paper bag in the pantry but don’t store them near the potatoes! Onions emit gas and moisture causing  potatoes to spoil quickly. Refrigerate chopped onions.

Tomatoes:

Cool air can cause tomatoes to lose their fresh flavor and will accelerate  compounds that dulls there flavor.  Store fresh tomatoes on the counter so that they retain their flavor.

Apricots, Bananas, Kiwi, Peaches, Plums and Mangoes 
These can be kept on the counter until they ripen; they will retain nutrients better, says the Canadian Produce Marketing Association.

Apples

Fresh apples should be stored at room temperature. If they start to ripen too much, you can refrigerate them to slow the ripening process.

-By Chef Isabella

 

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