12 Foods You Should NEVER Refrigerate (and Why)

By Jean
March 25, 2025

Refrigeration is considered the best way to preserve the food and extend its shelf life. But surprisingly enough, there are some foods that should never see the inside of your fridge. Even if refrigeration seems like a logical solution to keep your food fresh for longer, it can actually destroy it , changing its texture, flavor, or even making it spoil faster.

In this article, we’ll take a look at 12 common foods you should never refrigerate and explain why it’s better to leave them at room temperature or in other storage locations.

Foods You Never Refrigerate — Photo by Freepik

1. Tomatoes

Tomatoes are one of the most common foods that we refrigerate, but they actually lose their flavor and texture when they get chilled. If you choose to refrigerate tomatoes, you’ll slow down the ripening process, and their flesh will turn mushy. Low temperatures interfere with the enzymes that naturally break down the acids in tomatoes, leaving the fruit dull and less flavorful.

Tomatoes should be stored at room temperature, away from direct sunlight. If they are too ripe, you can refrigerate them, but they should be used as soon as possible after taking them out of the fridge.

2. Potatoes

If we refrigerate potatoes, they can turn their starches into sugars, making them taste sweeter and changing their texture. Cold temperatures also make the potato’s skin wrinkle and go bad faster than it would normally. In some cases, storing potatoes in the fridge can lead to the formation of acrylamide, a chemical compound that can be harmful when we eat it in large amounts and is usually produced when potatoes are fried at high temperatures.

Instead of using the fridge, you should store potatoes in a cool, dark place like a pantry or cupboard, in a breathable bag or basket. This will keep them fresh and prevent sprouting.

3. Bananas

Bananas are a tropical fruit that naturally thrive in warm temperatures. If you refrigerate bananas, you’ll actually stop them from ripening and make their skin turn black and mushy. Even if the banana’s flesh will stay somewhat edible, the flavor and texture will not be the same.

Bananas should be stored at room temperature, ideally in a well-ventilated area. Once they become ripe, if you’re not ready to eat them, you can freeze them to use later in smoothies or baked goods.

4. Garlic

Garlic doesn’t need to be refrigerated because cold temperatures in the fridge will promote sprouting and will turn the garlic more rubbery. If the garlic is stored in the fridge, it tends to lose its flavor and can even start to mold. Also, refrigerating garlic in moist areas encourages the growth of botulism bacteria, which is very dangerous for your health.

Instead, you should store garlic in a cool, dry place with a lot of air circulation, such as a hanging basket or a garlic keeper. Whole bulbs can be good to eat for weeks, while individual garlic cloves should be used immediately.

5. Onion

Refrigerating onions can cause them to become soft, moldy, and even develop a strong, unpleasant smell. This is because moisture in the fridge causes onions to rot way faster. This high humidity causes mold growth, making the onions not good to be used anymore.

Onions should be stored in a dry, cool, and dark place, such as a pantry or kitchen counter. Make sure that they are in an area that is well-ventilated in order to prevent them from getting mold. Once cut, onions should be used immediately; otherwise, they will change their taste and texture, and you won’t be able to use them when cooking.

6. Honey

Honey is considered to be a natural preservative, and therefore it never needs refrigeration. In fact, putting honey in the fridge can cause it to crystallize and harden, making it difficult to use. The cold temperatures change the structure of the sugars found in honey, causing it to become solid. Even if this doesn’t harm the honey and its benefits, it’s not as easy to pour or spread.

Honey should be stored at room temperature in a tightly sealed container. If your honey starts to crystallize, simply place the jar in warm water to return it to a liquid form.

7. Avocado

Avocados should never be refrigerated unless they are fully ripe. When they are kept in the fridge before they are ripe, avocados can turn hard and stop ripening. Cold temperatures can change their texture, making them mushy once they are finally good to eat.

You should always store avocados at room temperature until they are ripe. Once they are ready, if you’re not ready to eat them immediately, you can refrigerate them to extend their shelf life for just a few days.

8. Bread

Refrigerating bread will make it feel stale because the cold temperatures cause the starch in bread to crystallize more quickly, making it dry and hard. Even if refrigerating your bread seems like a good way of extending its shelf life, it will actually make it taste really bad and change its texture, making it unpleasant to eat.

You should store your bread in a cool, dry place at room temperature. If you want to store it for longer periods, you can freeze the bread and thaw it when needed. Make sure that you slice it before freezing so you can out individual pieces without defrosting the whole loaf.

9. Coffee

Refrigerating coffee beans or ground coffee can make it become too moist and cause the coffee to lose its flavor. The fridge can also expose your coffee to odors from other foods, which can be absorbed by the beans, changing their taste. Moreover, moisture can encourage mold growth, which could destroy your coffee, making it unsafe to drink.

Instead, store coffee in an airtight container, in a cool, dark place, like a pantry. If you have large quantities, you can freeze the coffee to preserve its freshness, but only take out what you need at a time.

10. Melons

Melons like watermelon and cantaloupe should not be refrigerated before they are cut. Refrigeration stops the ripening process and can make melons lose their sweet flavor. Cold temperatures can also change their texture and make their flesh mushy and unpleasant.

Whole melons should be stored at room temperature until you cut them. Once you cut them, you can refrigerate them to keep freshness, but they should be wrapped and eaten within a few days.

11. Stone Fruits (Peaches, Plums, Cherries)

Stone fruits such as peaches, plums, and cherries, should not be refrigerated before they are fully ripe. Refrigeration stops the ripening of these fruits, making them stay firm and less flavorful. The cold temperature can also cause the fruit to lose its natural sweetness and change its texture.

You should store stone fruits at room temperature until they become ripe. Once they are ready to be eaten, they can be refrigerated to extend their shelf life for a few days. Make sure to let them come to room temperature before eating to enjoy the best flavor.

12. Cucumbers

Cucumbers are one of the vegetables that are highly sensitive to cold temperatures. When they are stored in the fridge, cucumbers might become soft, watery, and get a bitter taste. This environment can cause them to go bad quicker and lose their crispiness.

Cucumbers should be kept at room temperature in a cool, dry spot, away from direct sunlight. If they’re already sliced or cut, refrigerating them in an airtight container can help keep them fresh for a day or two, but whole cucumbers are best stored outside the fridge.

Do you want to have a more organized fridge? We think we might have the solution. You can use these Ziploc bags to store your vegetables and fruits! They also come in a variety of sizes, so it’s easier for you to choose which is the best option.