It’s tough to keep track of all of the “rules” when it comes to food safety, especially when it comes to storage. Some foods need to be refrigerated, while others are fine to leave out on the counter or in the pantry. We’ve compiled a list of foods that do best when kept out of the refrigerator, along with how to store certain foods once cut.
1. Fresh Tomatoes
“Tomatoes retain the best flavor and texture when kept at room temperature,” says Chef Jess Swift Harrell, RDN, IFNCP. Cut or overly ripe tomatoes, she adds, can be refrigerated to help slow the ripening process—though it may impact flavor and texture. She suggests, then, buying fresh tomatoes with a plan in mind so you can enjoy their full flavor potential.
2. Apples
You can store apples in the refrigerator, but they’re actually fine when kept in a mesh bag or wire basket in a cool, dark place, such as your pantry. Like others on the list, once apples are cut, it’s best to store them in the refrigerator. Toss them with a little lemon juice to help prevent browning and use them within one to two days.
3. Onions
You might be tempted to throw your onions in the vegetable crisper drawer in the refrigerator, but you don’t have to. Store them in a spot with good air circulation, that’s dark and cool. They can last up to two months if stored that way. Cut onions should be placed in resealable containers and refrigerated; use them within one week.
4. Bananas
“Putting bananas in the refrigerator can hinder their ripening process,” says Chef Julie Lopez, RD, “causing the peel to turn black while the flesh may not fully ripen. The result is a banana that doesn’t have the taste or texture of a banana allowed to ripen on the counter. Even really ripe bananas can stay on the countertop, says Phoenix-based Dietitian, Rhyan Geiger.
5. Bread
If you’ve got a fresh loaf of bread, it’s best to store it in an airtight container or bread bag on the counter. Geiger says that “storing bread in the fridge will cause it to dry out much faster than bread stored at room temperature.” Keep the bread in a dark, cool spot and enjoy it within three days. Once those three days are up, transfer it to a freezer-safe container and use it within six months.
6. Basil
Unlike other herbs, basil should never go in the fridge because it will turn the leaves mushy and black, says Mandy Enright, the Food + Movement Dietitian, worksite wellness specialist and author of 30-Minute Weight Loss Cookbook: 100+ Quick and Easy Recipes for Sustainable Weight Loss. Instead, she says, keep basil at room temperature with the stems placed in a few inches of water. Store the basil in a shaded area away from direct sunlight and change the water every few days.
7. Eggplant
Chef and Registered Dietitian Abbie Gellman recommends storing eggplant at room temperature. This temperature-sensitive vegetable can become mushy and bitter when stored at too cold of a temperature, so store it in a cool, dry place and use it within a few days of buying. Gellman also recommends keeping eggplants away from bananas, which can cause them to ripen too quickly (because of ethylene gas).
8. Watermelon and Other Melons
If you’re bringing home whole melons, like cantaloupe, honeydew and watermelon, it’s often best to store them on the countertop. Stephanie Barlow, senior director of communications with the Watermelon Board adds that there is a caveat to the countertop rule of thumb, and that has to do with how the melon was being held during transportation. For example, she says, “If a whole watermelon is cold when you purchase it, it’s been refrigerated, and you’ll want to continue to keep that cold temperature in place.” If that’s the case, she recommends cutting the melon immediately for easier storage in the refrigerator. Cut melon should always be stored in an airtight container in the refrigerator and enjoyed within two to three days.
9. Extra-Virgin Olive Oil
“There have been so many TikTok videos on testing olive oil in the fridge for authenticity or to extend shelf life,” says Chrissy Arsenault, MBA, RDN, registered dietitian at Pompeian, “but it doesn’t need to be refrigerated.
“Since extra-virgin olive oil contains monounsaturated fats,” she says, “it will crystallize and/or solidify at a wide variety of time and temperature exposures. Once the olive oil is brought back to room temperature, the oil will return to its liquid state.” Arsenault points to research that suggests that repeated heating and cooling—such as storing it in the fridge in between uses—puts stress on the oil and doesn’t necessarily extend the shelf life, so don’t bother. She recommends storing olive oil tightly capped and in a cool dark cupboard or pantry and for best results, use within a few months of opening.
10. Potatoes
Unwashed spuds prefer to be stored in your pantry, in a spot that’s well-ventilated, cool and dry. They should be used within 2 weeks. Avoid warm temperatures and light, which can cause them to sprout, wrinkle and soften and also turn green. Whole potatoes shouldn’t be refrigerated either, the cold will darken them and may also make them sweet. Store cut potatoes in cold water and use them within the next day.
11. Many Condiments
Several condiments including soy sauce, hot sauce, peanut butter (but not the natural kind) and honey don’t need to be refrigerated. If your condiment contains dairy or eggs, though, it’s best to keep it in the refrigerator. Refer to package instructions, too, as many will specify if the product should be refrigerated after opening. Shelf-stable condiments are best stored in cool, dark spots in the kitchen or pantry, and lids should be tightly sealed.
12. Avocados
Unripe and even ripe avocados can last on your countertop for days. If your avocado needs time to ripen, leave it out and keep a banana nearby to expedite the process (bananas contain ethylene gas that promotes ripening in other fruits too). Ripe avocados will be fine on the counter for a few days, but if yours is fully ripe, it’s okay to move the uncut fruit to the refrigerator.
The Bottom Line
Some foods actually taste better and last longer when kept out of the refrigerator. A dark, cool, well-ventilated spot is often best. Foods that have been left out to ripen should be used within a short time period once ripe. All of that being said, do keep in mind that once a food, like a fruit or vegetable, is cut, it should be refrigerated.
