Refrigerating all produce
Though it’s tempting to come home from the market and dump everything in the fridge, some produce belongs on the countertop. Refrigeration can compromise the texture and flavor of certain fruits and vegetables. Tomatoes, for instance, don’t get a chance to ripen properly at low temperatures and can get mealy. Melons can lose antioxidants and other nutrients in the fridge, according to the USDA. Onions can get mushy and even develop mold when refrigerated. And that’s just for starters. Here are more foods you’re spoiling by putting in the fridge.
Always buying fruit underripe
Despite the common misconception, not all fruits continue to ripen once you get them home. Though it’s true that bananas, figs, and peaches come into their own a few days after harvest, strawberries, raspberries, and pineapples do not. The ones that continue to ripen are called climacteric; they continue to emit ethylene gas which helps the fruit to reach maturity. The non-ripeners are non-climacteric, meaning they just age without maturing. Reference this handy chart to see which produce to pick ripe and which to pick a bit prematurely.