It's well-known that buying fresh fruit and vegetables is an essential part of our daily diet. Nowadays, many people are choosing to buy locally grown fruits and vegetables when shopping for produce. This not only stimulates the local economy, but is also great for your health.
Summer is always the best time for buying premium produce. While you may know how to cook and eat these seasonal treats, are you sure you're storing them the proper way? Not storing them properly can alter the taste of the food significantly. Here are nine farmers market foods that should never ever be refrigerated.
If you have ever stored a tomato in the fridge, you may have noticed a change in both their texture and taste. Tomatoes are surprisingly delicate. Refrigerating them can make them taste rather dull and will eventually turn them mushy.
Avoid refrigerating melons like watermelon and cantaloupe at all costs. Not only are they hogging precious refrigerator space, but they're also losing lycopene while sitting in the cold.
Potatoes should be stored outside of the fridge around fifty degrees in a dry, dark place if possible. Cooler temperatures can cause the chemistry of the potato to change drastically.
Onions should be kept in a dry, cool, well ventilated place. Never store whole onions in plastic bags either. Lack of air movement will dimish their storage life and alter the original flavor of the onion.
Garlic cloves and heads should never be stored in your fridge. If you do refrigerate garlic then it is more likely to go soft and moldy. Garlic should always be stored in a cool, dry place away from other foods.
Apples are good for about a week stored at room temperature in a cool, dry place before you should store them in your fridge to last longer. All that really matters is how fast you consume fruits like this. Storing apples in your fridge will only make them last a little bit longer.
Fruit like raspberries, strawberries, and blueberries taste incredible at room temperature. Fruits like these are very similar to apples where all that really matters is how fast you can consume them.
8.) Stone Fruit
Stone fruit like nectarines, apricots, and peaches should naturally ripen at room temperature. If you're struggling to eat them, you can refrigerate them for a few days allowing them to last longer or freeze them and use them for making smoothies.
Refrigerating a freshly picked avocado can slow down the natural ripening process. Refrigerating avocados will cause them to lose their flavor and turn dark in color. Simply, never refrigerate unripened (hard) avocados because they will not ripen in cold temperatures.