10 things you should not put in the fridge

It’s stifling hot and a kind of ‘automated response’ is switched on urging you to place anything you can in the fridge…. wishfully hoping there would be place for your body too. (We know you keep your head in there a while longer than usual when the aircon is not coping!)

Following our 5 busted food myths we published earlier this month, here is some more ‘aha’ food for thought.

There seems to be a common misconception that placing foods in the fridge will help to increase its shelf life, well not for everything and not always.

Here is our list of 10 food items you should never put in the fridge

1.Onions

Onions stay fresh by having proper air ventilation. If you put them in the fridge they could quickly become soggy. Store whole onions in a ventilated paper bag in a dark cool place, but not near potatoes (WHAT?!). Onions emit gas and moisture that can cause potatoes to spoil quickly! Go figure…. * runs to the pantry to separate onions and potatoes! *

2.Potatoes

Cold temperatures will cause the potatoes’ starch to turn to sugars, which will result in a discoloured and tasteless potato. As a potato-loving nation, this is a big no-no. Store them in a ventilated paper bag or basket in your pantry in a cool dark place. Sunlight causes chlorophyll to accumulate, turning potatoes green and sometimes bitter. Reminder: Don’t store potatoes near onions!

3.Garlic

Garlic also likes cool dark places. Added moisture found in the fridge will cause garlic to deteriorate faster. It’s best to keep whole garlic in room temperature and away from the light. If already peeled you can refrigerate garlic, but it’s always best to keep whole and peel as needed.

4.Melon

Erm, excuse me, what? There’s nothing better than a slice of cold melon on a summer’s afternoon right? So, apparently a USDA study found that cool air stunts the antioxidant growth that occurs after harvest. Watermelons at room temperature were found to develop nearly double the levels of compounds like beta-carotene (beneficial for healthy skin and eyes) than refrigerated melons. Melon, once already sliced, can be chilled to prevent bacterial growth. Melon kept at room temperature = increased antioxidants = healthy skin!

5.Avocado

Chilling avocado will prolong the ripening process and can cause them to go off more quickly. Store unripen whole avocado in room temperature and avoid direct sunlight. Once ripened, they can sit in the fridge until you want to eat them. Read more on how to store open avocado.

6.Eggs

Erm, excuse me, what’s the egg tray in the fridge for? The most important element to store eggs is temperature maintenance. If eggs are kept in the fridge door, the temperature will fluctuate each time it’s opened. They’re best left in the egg box and kept in a cool cupboard. If you must refrigerate them, keep them on the middle shelf.

7.Bread

Contrary to what one may think, storing bread in the fridge may actually cause it to stale faster. The best way to store bread is at room temperature in a stable environment away from humidity and sunlight. The best would be in a bread box – if you don’t have one consider investing in a canvas bread bag. Take this with you to buy bread from the bakery to reduce your plastic waste!

8.Tomatoes

Cool temperatures can damage tomatoes’ membranes causing them to become watery and dulling their flavour. This is not good for a refreshing ‘Hobz biz-zejt.’ (do we have our own hobz biz zejt recipe?) Tomatoes are best kept out on the counter or worktop. If you have too many, try canning or roasting them… Or make a big serving of ‘Hobz biz zejt tahlita’ and call the family over to dig in with some fresh Maltese sliced bread.

9.Apples

I’m afraid this one is a little confusing. Some experts suggest that the cold air inside the fridge may reduce the apples’ crisp texture. Whilst others say putting apples in the fridge is the best way to store them for longer. Our take, leave them out on the counter for the most part. If you prefer to have your fruit cold – chill them in the fridge the night before.

10.Fresh Herbs

Soft herbs like basil, coriander, mint, parsley and dill should be treated like a bunch of flowers – cut and kept in a glass with fresh water. The cool temperatures and moisture in the fridge can cause the leaves to blacken and become soggy. So keep your leaves crisp, green and handy when cooking – just tear the leaves from the stem as needed.

Go on. Have a look inside your fridge and tell us what’s in there from this list. You may need to do some pantry re-organising!