Unlike a microwave, you can put whatever you want in your refrigerator. For every article on the internet that claims you should never put bananas or tomatoes or basil in your refrigerator, there’s another article outlining a very legitimate scenario where refrigerating any of those ingredients would make sense.
So, instead of composing a rigid “banned foods” list for your refrigerator, we figured it’d make a bit more sense to dive into a few scenarios where the refrigerator could shorten an ingredient’s lifespan. From there, you can decide for yourself whether or not an ingredient belongs in your refrigerator.
Basil
In contrast to most herbs, basil lasts longest when kept at room temperature. For ideal basil storage, snip the herb’s ends and place it in a glass of room-temperature water, making sure you change the water every few days. Conversely, basil kept in the refrigerator will likely only last for a few days, but it’ll make your fridge smell nice and herby.
Onions, Garlic & Shallots
When left whole, onions, garlic, and shallots will keep longest if stored in a dry, dark, room-temperature environment such as a drawer, pantry, or garlic keeper. Also, all of these alliums have brittle, delicate outer layers that are exceptionally good at making the kind of mess you don’t want in a refrigerator.
However, once peeled and cut, onion, garlic, and shallot should always be stored in the refrigerator.
Bananas
The refrigerator’s cold temperature will impede a banana from further ripening. If you’d like your bananas to ripen (perhaps they’re a bit too green for your liking), then keep the fruit on your kitchen counter. Once the bananas have reached your preferred ripeness, the refrigerator is a completely acceptable storage location.
Tomatoes
Like bananas, a refrigerator’s chill will prevent whole tomatoes from ripening. Since most tomatoes sold at the supermarket are in need of additional ripening, immediate refrigeration is often condemned. So, again, feel free to pop them in the fridge once they’ve reached peak ripeness.
What’s something surprising that you never refrigerate? Let us know in the comments below!
FAQs
Bananas are a tropical fruit and have no natural defence against the cold in their cell walls. These become ruptured by cold temperatures, causing the fruits' digestive enzymes to leak out of the cells, which is what causes the banana's skin to turn completely black, according to A Moment of Science.
Why shouldn't you put bananas in the fridge? ›
Bananas grow in hot climates, so they are unused to the cold. If they're kept at a cold temperature, the enzymes that enable them to ripen are inhibited. And as those enzymes become inactive, other enzymes operate more efficiently. Some cause cell damage, while others (browning enzymes) cause the skin to blacken.
Do bananas last longer in the fridge or sitting out? ›
But if you have a banana that you want to keep perfectly ripe for a few more days, move it to the refrigerator. The cool temperatures help slow down the ripening process so the banana won't turn to mush for a bit longer. Don't worry if the peel turns brown or even black in the fridge; the fruit should still be good.
Where should you not store bananas? ›
The ideal storage temperature for bananas is around 54 degrees F. Room temperature is fine, but the warm kitchen certainly isn't ideal. Bananas don't belong in the fruit bowl. Other ethylene-producing fruit like apples, pears, peaches, melons, kiwi, and avocados will only speed up their decay.
What is the best way to keep bananas fresh? ›
Wrap the stems with plastic wrap to keep the bananas ripe for longer or to stop them from becoming overripe too quickly. This method slows down the release of ethylene gas, which is responsible for ripening fruits. Prevent sliced bananas from browning by dipping them in lemon juice or orange juice.
Do bananas lose nutrients when refrigerated? ›
Nutrient Loss in Refrigeration
While bananas do not necessarily lose their nutritional value when stored in the fridge, the alteration in texture and taste might make them less likely to be eaten, indirectly leading to a loss of potential nutritional intake.
Does putting bananas in the fridge stop them from browning? ›
Placing bananas in the fridge will keep the fruit fresh, but the banana peel may turn brown. The cooler temperature slows the ripening process, and as long as your banana is yellow and fresh when you put it in the fridge, it will be safe to consume after cooling in the fridge for a couple of days.
Do bananas age slower in the fridge? ›
Refrigerating bananas will slow or stop the ripening process, preserving the fruit at its current state. This means that you should only refrigerate bananas once they've reached the precise level of ripeness you're looking for.
What makes bananas go bad fast? ›
According to Dole, the ideal storage temperature is 54°F (12°C). Any cooler, your bananas will stop ripening and the peel will turn black. Any warmer, your bananas will ripen rapidly—that's why a warm kitchen isn't the ideal place to store your bananas. Also, keep them away from direct sunlight.
Should you store bananas in plastic bags? ›
Ditch the Plastic Bag
Bananas that are stored in plastic bags will ripen faster. Instead, keep your bananas at room temperature in a cool, dark place to be sure they receive fresh, well-ventilated air. Bananas sitting in direct sunlight or near the stove will shrivel up and turn brown at a faster rate.
Real Simple says bananas can last on a countertop from two to six days. To reduce the risk of bananas bruising each other, the outlet recommends hanging them on a hook instead of bunching them in a bowl. Also, keep them out of sunlight because raising the temperature of the fruit causes it to ripen quickly.
Is it better to freeze or refrigerate bananas? ›
Refrigerate Your Bananas Once They're Ripe
Want to store bananas for even longer periods of time? Then you're in luck. Peel the banana when it is ripe and place it in a freezer bag or freezer-friendly, airtight container and it will last for up to one month.
Why should you not put bananas with other fruits? ›
And to keep bananas fresh for longer don't put them into a bowl with other fruits that release lots of ethylene when they start to ripen. Think apples, melons, peaches, and kiwifruit. Keep bananas separately from other fruits and separate the bunch, too for better airflow.
Do bananas rot faster in the fridge or on the counter? ›
The ideal place to store bananas is on a countertop, away from direct sunlight. They do well in cool, dry places and will continue to ripen when left at room temperature. What is the best way to keep bananas fresh longer? Once bananas are at their peak ripeness, you can store them in the fridge or freezer for later.
Why does foil keep bananas fresh? ›
5. Store Bananas With Stems Wrapped In Plastic Wrap. Like wrapping the banana stems in foil, encasing them in plastic wrap is purported to keep the ethylene gasses from escaping and ripening the fruit.
How do grocery stores keep bananas fresh? ›
In an effort to keep bananas fresher for longer, some grocery stores bind banana stems in plastic wrap, which may seem like an unnecessary use of plastic, but it's actually an ingenious way to keep bananas ripe and reduce food waste.
What are the disadvantages of freezing bananas? ›
You can freeze unpeeled bananas, if you want—you'll just need to thaw them and peel them when they're ready. But keep in mind that bananas frozen that way get mushy when they're thawed, so you'll need to use them only for recipes that require mashed bananas.
Why do bananas go bad so fast? ›
Climacteric fruits, like bananas, produce a burst of ethylene during ripening while non-climacteric fruits, like citrus fruits and melons, stop producing ethylene when they're removed from the plant or vine.
Why are bananas stored away from rest of fruits? ›
Because bananas aren't the only fruits that produce ethylene, they should be kept away from other types of ripe fruit. On the other hand, storing them next to unripe fruit can help slow the ripening process.
