Should your potatoes be in your cupboard? Is ketchup at its best when kept at room temperature? Your fridge may seem like the obvious place to store foods to ensure they stay fresher for longer but, for some ingredients, it isn't the best option. Here are the foods that aren't made for colder temperatures – and can actually be harmed by being stored in your fridge.
Click or scroll through our gallery to discover which foods are best kept OUT of the fridge.
Aubergines don’t need to be kept in the fridge, but be careful not to leave them somewhere too warm or store for too long after buying, or they will shrivel up. It’s important to find a happy medium if you want to get the best from this ingredient; house them in a cool, dark place away from direct sunlight until you’re ready to cook.
Avocados that need ripening should be kept well away from the fridge for four to seven days. Chilling them will prolong the process, and can actually cause them to go off more quickly. If they're already ripe on purchase, or you've ripened at home, avocados can stay in the fridge until you want to eat them.
Warm temperatures of around 15-20°C (59-68°F) are needed for a banana to ripen correctly. Once the fruit is ripe to your taste, this process can be halted when it's put in the fridge. This is best avoided, though, as the skin may also eventually turn black in the fridge because of the impact of the temperature on the fruit's cell walls.
If you're going to eat all your bread within a few days, keep it wrapped on the counter or in a bread bin – don't store it in the fridge. Cold temperatures change the structure of bread, making it taste stale. On the other hand, you can freeze bread if you want to use it over a few weeks, warming through in the oven or popping slices straight in the toaster.
Butter is almost impossible to spread straight from the fridge, and it’s perfectly safe to store it in a covered dish on a worktop for a few days. However, you don’t want it to melt or go off, so make sure the dish is stored somewhere cooler and out of direct sunlight, especially in warmer weather. If you don’t plan to use butter in the next few days, or have a few packets to store, it’s best to keep it in the fridge.
The moisture from the fridge can impact this vegetable's quality, change the texture and cause it to go off rapidly. A whole squash should be stored at room temperature, on a shelf or countertop. Once cut, it can be placed in the fridge for around four days – or cube the flesh, open freeze it on a tray and then transfer to a bag or container in the freezer, ready to use in stews or soups.
Your cake will taste much better if it's not too cold. To keep it fresh, secure it in an airtight container for three to seven days. Of course, if the cake is topped or filled with cream, you'll need to keep it refrigerated to ensure it stays fresher for longer.
If you’re not planning on opening a bottle of Champagne or sparkling wine within the next five days, don't store it in the fridge – fluctuating temperatures caused by the door opening and closing will wreak havoc on it. Champagne is best stored on its side, away from light and in a room with a consistent temperature. Chill the bottle for a few hours before opening.
The fridge is the worst place for your bar or box of chocolates. The temperature and moisture of the fridge can tamper with the taste, colour and texture. Chocolate (specifically the cocoa butter) also absorbs the smell of surrounding food, so it’s best kept away from other odorous ingredients. Instead, protect your chocolate in a cool, dry place, keeping it in an airtight container once opened.
This much-loved sweet condiment is delicious on toast, but is much more difficult to spread if it's chilled. The chocolate flavour is also much more distinctive and 'open' when the jar is stored at room temperature, so make sure the lid is on tight and keep it in your store cupboard.
Citrus fruits are juicier and more flavourful when kept at room temperature. Store lemons, limes, grapefruit and oranges in a cool, dry space and consume them within a couple of weeks. However, if you want them to keep longer, it makes sense to store them in a plastic bag inside the fridge, ideally bringing to room temperature before using or eating. You can even keep them in the freezer – just slice and open freeze on a tray before transferring to a suitable bag or container, or freeze the juice in ice-cube trays.
Coffee naturally takes on the smell of the ingredients around it and absorbs moisture, so the fridge can damage its flavour and texture. Once opened, keep your grounds or beans in an airtight container and store that in a cool, dark place at room temperature. This way, your coffee will stay fresh until the time comes to brew it.
Believe it or not, cucumbers can be stored on the countertop, and will last for a week at room temperature uncut. They'll have a little more flavour this way, rather than just adding a cool note to salads. Once you’ve cut into them, though, you’ll want to keep them refrigerated to keep the moisture in.
Putting dried fruits in the fridge will only add unwanted moisture. They’re best preserved somewhere dry and dark, in an airtight container. When kept correctly, they may last for up to six months. They can also be stored in the freezer, in a tightly sealed bag or lidded box.
The refrigerator is the enemy of dried spices, as unwanted condensation is likely to get in every time you remove them. To maximise shelf life, keep in a dark, dry place and keep them away from extreme heat, too. It’s worth having a regular clear out of spices that have been lurking in your cupboard for more than a year, as they can lose their taste and aroma.
Whether or not eggs are stored in the fridge depends on location. In the US, eggs are sterilised after production to kill bacteria (which also weakens the eggshell) and must be kept cool to prevent it from returning – therefore, official guidance is to keep them in the fridge. But, in Europe, eggs are better stored in a bowl or carton on your countertop. As they're not sterilised, their shell provides a strong barrier.
Soft herbs like basil, coriander, mint, parsley and dill should be treated like bunches of flowers – cut and keep them in a glass with fresh water. If confined to the fridge, the leaves will wilt and quickly become soggy. However, harder, tougher herbs such as rosemary, thyme, sage and oregano should be wrapped in a paper towel and stored in an airtight container in the fridge drawer.
Garlic deteriorates at a quicker pace when stored in the refrigerator due to the added moisture, unless it's already peeled and prepared. It's best kept in a dry place with good air circulation, at room temperature and away from light. The bulbs will also last longer if kept whole until you're ready to use them.
Unless you really want to wrestle with it, avoid leaving honey in the fridge. There's no real benefit, and the low temperatures cause it to crystallise and solidify. Instead, it's best kept at room temperature to avoid any changes in taste and texture. Ideally, store it in a cupboard between uses.
Providing jam is properly sealed inside a sterilised jar, it can be stored outside the fridge for up to two years. Once it’s opened, jam should be kept inside the fridge to prevent mould from growing. However, if you're unsure, always read the label on individual jam jars.
If you've been storing your hot sauce in the fridge, there's really no need. It's usually full of vinegar, which will prevent any bacterial growth. Much like other foods, the flavour will be stronger if kept at room temperature – and heat of the chilli will also be much more potent. Some brands do recommend keeping their sauces chilled once opened, though, so do check the labels to be sure.
Dating back centuries, lard has been around much longer than the household fridge. Much like butter, lard can also be kept out on the countertop – but for much longer than its dairy counterpart, as it should stay fine to use for up to six months. If you’re not going to use it regularly, then it is best to keep it in the refrigerator or even freezer, where it’ll last up to 12 months.
Like avocados, unripe mangoes should be stored at room temperature, since the cold slows down the ripening process. They can be placed in a plastic bag and refrigerated once soft. This process will allow the fruit to last for longer, so they should be good to eat for around five days after ripening.
It’s widely accepted that white wines are best served chilled. However, storing bottles in the fridge isn’t the best option for mature white wines such as Chardonnay and Viognier. While sparkling wines and lighter white wines should be served at colder temperatures, complex whites are better appreciated at slightly warmer temperatures. If you have one, a wine fridge set at 10-13ºC (50-55.4ºF) is the best option. Otherwise, just lightly chill for an hour or so before drinking.
Unripe and uncut melons can be kept in the cupboard. There is very little impact when it comes to freshness, and leaving such a sizeable fruit out of the fridge will be a real space saver. Once cut, any uneaten melon should be covered and refrigerated.
Storing oils in the fridge will often cause them to become cloudy and grainy, and in some cases they'll solidify. Stocking them at room temperature maintains their colour and consistency. However, olive oil does tend to deteriorate quickly when exposed to high temperatures or sunlight. Keeping it in a cool, dark place like a cupboard is better than leaving it out on the worktop.
Whole onions should ideally be kept in a cool, dark place and away from direct sunlight. They contain starch, so they'll become damp and soggy – and ultimately spoil – if left in the fridge for too long. If you have leftover cut onions, they should be sealed in a container, kept in the fridge and used within a day or two.
To keep them just right, pastries are best wrapped in a paper bag and kept at room temperature. If you place your baked treats in the fridge, the inevitable condensation can compromise their texture, leaving them limp and soggy. If you’re hoping to keep them for longer, they can be stored in the freezer until you're ready to thaw, reheat and enjoy.
Don’t be tempted to slip fresh peaches in the fridge if they’re not yet ripe and ready. Like many other stone fruits, cold temperatures hinder the ripening process, meaning you’ll have to wait for longer before biting into the fruit. They’re also more likely to spoil and dry out in the fridge, so store them on the countertop instead.
Processed peanut butter can become hard and stodgy in the fridge, meaning spreading a layer of the stuff on your toast will be an arduous task. When it comes to natural peanut butter, though, it’s more of a grey area. The spread may last longer when kept in the fridge, but the oils generally separate, and cooler temperatures will make it harder to mix the product back to the right consistency. On balance, your peanut butter will be more flavourful (and pleasant to use) if stored at room temperature and, once opened, will be fine in the cupboard for around six months.
Whether plucked from a tree or picked up from a shop or market stall, pears tend to be quite hard and require some ripening. With that in mind, it's best to leave them out at room temperature to speed up the process. Once they're as ripe as you want them, you can then keep them in the fridge, so they last a little longer.
So long as you haven't contaminated the jar with a dirty spoon, the preservatives used in manufactured pickles mean they should last just fine in the cupboard, freeing up precious fridge space. Make sure the lid is tight and check the date on the jar (plus any specific instructions on the label). However, if you're storing fermented pickles or you've pickled your own veg, these are best kept in the fridge.
Much like a lot of fruit, if you want to ripen a pineapple, it’s best to keep it on the counter at room temperature until it's as ripe (and sweet) as you like it. If you need to slow down the ripening process, or you’ve cut into the fruit, you should then keep it chilled.
Cold temperatures mean a potato’s starch can turn into sugar, which can make it discoloured and tasteless. Potatoes should be stored, unwashed, in a spot far away from any sunlight. If possible, keep them in a burlap sack until you're ready to use them. They release ethylene gas, which can make other fresh ingredients ripen too quickly, so they're best stored separately where possible.
Pumpkins should first be left to 'cure' in sunlight, ideally on a well-lit windowsill, to toughen their skin and keep them fresh. Then, they should be stored in a dark, dry and well-ventilated area that's no colder than 10°C (50°F). Leaving them in the fridge will cause them to 'turn' faster. Cured and well-stored pumpkins, however, can last up to six months.
Labels on bottles of soy sauce may state it should be refrigerated, but restaurants safely leave the condiment on tables all day. The truth? The high salt content means it can be stored at room temperature for up to six months. If you aren’t using it frequently, it’s fine to store it in the fridge to help maintain the flavour over a longer period.
Like potatoes, storing sweet potatoes in the fridge will change the chemical composition, altering their texture and flavour. Sweet potatoes should be stored in a cool, dark, well-ventilated cupboard. Once cooked, they can be stored in the fridge for around three to five days, or in the freezer for up to a year.
Fridge temperatures damage tomatoes' membranes, causing them to become watery and mealy. Storing them in the fridge will also permanently dampen their flavour. The best place to put tomatoes is out on a counter or worktop. If you find you have too many for this, try canning or roasting them.
It's highly debated whether ketchup should be stored in the cupboard or fridge, with even Heinz recommending it should be refrigerated after opening. However, bottled ketchup was sold years before refrigerators became commonplace. Ketchup’s high vinegar, salt and sugar content means it’s perfectly safe to store at room temperature without spoiling.