Did you know that tomatoes should only be stored in the fridge for a day or two after they are fully ripe? Read through our quick guide to find out how other groceries should be stored in your refrigerator—we might have a couple of obscure tips you’ll find surprising!
A Vicious Citrus Cycle
Oranges, grapefruits, lemons and limes start drying out as soon as they’re picked and that’s reason enough to chill your citrus fruits—despite how pretty they look arranged in your crystal fruit bowl. Since these fruits preserve longer in temperatures between 40 and 50 degrees, the recommendation is to store them in your fridge’s crisper drawer (sans plastic bag), without washing them first to prevent mold from wreaking havoc.
Lemons and limes can keep in the refrigerator for 1 month while oranges and grapefruits can be stored for up to 2 weeks.
The Price is “Ripe”
A big rule of thumb when it comes to determining if fruits should be refrigerated is whether they are ripe. Generally, it is advised that unripe fruits be stored at room temperature and then chilled once they reach ripeness.
Storing unripe avocados and bananas in the fridge disrupts their ripening processes; however, after they’ve ripened on the counter, putting them in the fridge will keep the fruits from overripening. This is especially recommended if you don’t eat them right away.
An Exercise in “Wilt” Power
For hardy and tender herbs (including rosemary, cilantro, mint and parsley) that won’t keel after just a few days, try propping them up by their stems in a mason jar filled with water, and cover the leafy ends loosely with a plastic bag. Store these jars along the shelving inside your fridge door. And just like that, you have crisp fresh herbs for at least 2 weeks.
When it comes to basil, make sure this tender herb is stored in a room-temperature environment, as coldness can cause it damage.
You “Butter” Take Heed of this Advice
Storing dairy in the refrigerator may be instinctive to some, but many people leave butter out of the refrigerator to make it easier to spread. Butter keeps well for up to 2 weeks at room temperature, so it's best to only leave a small amount out at a time while storing the rest in your refrigerator’s dairy compartment.
Milk should always be refrigerated unless it’s an unopened soy or nut milk. Soft and unaged cheeses, like mozzarella and brie, should be stored in the refrigerator. And the same goes for U.S.-produced eggs, to reduce salmonella contamination.
“Jam” the Brakes on Condiment Expiration
Many condiments, like fruit spreads, pure maple syrup, soy sauce and organic nut butters go bad if they are not refrigerated upon opening. Fruit spreads without refrigeration for 48 hours can grow mold; upon opening, pure maple syrup can spoil since it has no preservatives; after 2 months, room-temperature soy sauce will begin to lose its freshness; and organic nut butters’ oils can separate and become rancid at room temperature.
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