Foods you shouldn't refrigerate right away – or at all

Many of us have probably done this at some point: used the refrigerator as the default for all fresh produce — and assumed some other foods, once opened, needed to be stored there as well.

But while some produce will eventually need refrigeration once it’s cut into or has ripened, the cold air of the fridge can actually have a negative impact on fresh-from-the-farmers-market produce and other items.

Here are a few storage tips for foods you can generally keep out of the refrigerator:

Apples

It’s fine to leave freshly picked apples on your counter. If you haven’t eaten them in a week or two, you can make them last a little longer by chilling them in the refrigerator.

Potatoes

Store potatoes in a cool, dry, dark place. A fridge’s cold temperature will break down the starches in potatoes, and can make them taste — unpleasantly — sweet and gritty.

Bread

Refrigeration dries out bread. If it takes you a while to go through a loaf, keep a few slices in a plastic bag on the counter and freeze the rest. Take out slices as you need them and defrost for a sandwich or pop a slice in the toaster.

Whole melons

For best flavor, store watermelon, cantaloupe and honeydew on the counter, out of the sun. Room temperature storage might even help keep the antioxidants stay more intact. Once you’ve cut into melons, store them in the refrigerator for three to four days.

Honey

Room temperature storage is best for this natural sweetener. If stored in the fridge, honey can crystallize and turn into an unmovable glob.

Coffee

A refrigerator’s humidity can cause watery condensation to build up. That can affect the flavor of ground or whole bean coffee. The best way to store coffee is in an airtight container in the pantry.

Tomatoes

Refrigeration turns tomatoes dull and mealy. Keep them on the counter (with slightly under-ripe ones on a windowsill). If they begin to get too ripe, it’s time to eat them. Whip up BLTs for dinner, or make your favorite tomato sauce.

Garlic

The powerful flavor of garlic will be best preserved in a cool, dry and ventilated container. Once the garlic head has been broken, use the cloves within 10 days.

Onions

A refrigerator’s humidity makes onions moldy and mushy. Store whole onions in a cool, dry, dark place. Once cut into, store onions in a resealable bag in the vegetable drawer.

Chocolate-hazelnut spread

This popular condiment is very spreadable when it’s not refrigerated. Plus, the chocolate flavor is more intense when room temperature.

Avocados

Perfectly ripened avocados are best enjoyed at room temp. But if you have a few on hand and you’re not ready to make guacamole yet, you can store them in the fridge for a few extra days.

Stone fruit

Let peaches, nectarines, apricots and plums ripen at room temperature, stem-end down. Like avocados, they’re best enjoyed at room temp, but if you’re not ready to eat them, put them in the refrigerator for a few days.

Berries

Blueberries, strawberries and raspberries are also their tastiest at room temperature. If you won’t be eating them right away, store them, unwashed, in the refrigerator for a week or so — ideally, in one layer in a paper bag. Rinse just before eating.

The next time you bring home fresh fruits and vegetables from your local store or farmers market, try these tips to savor flavor to the fullest.