Top 13+ Foods You Should Never Store in the Fridge (But Most People Still Do)

Bread

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Keeping bread in the fridge actually speeds up the staling process, making it dry and crumbly much faster. According to food scientists, the cool temperature causes the starch molecules in bread to recrystallize quickly, which ruins the texture and taste.

The USDA and major bread makers recommend storing bread at room temperature in a sealed bag. If you need to keep it for longer, freezing is better than refrigerating.

Fresh bread from bakeries is especially sensitive to cold and should be eaten within a few days. Most people don’t realize that refrigeration is the main culprit behind tough, flavorless loaves.

Tomatoes

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Tomatoes lose their vibrant flavor and become mealy when stored in the fridge. The USDA notes that temperatures below 55°F break down their cell walls, leading to a mushy texture and bland taste.

Studies from UC Davis confirm that refrigeration stops tomatoes from developing their full aroma and sweetness. It’s best to keep them at room temperature, away from direct sunlight.

Storing them stem-side down on a counter can also help them last longer. Refrigeration ruins what makes tomatoes so delicious in salads and sandwiches.

Potatoes

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Potatoes turn gritty and sweet in the fridge because the cold converts their natural starches into sugars. The FDA warns that these sugars can also form harmful compounds like acrylamide when potatoes are cooked at high heat.

The best place for potatoes is a cool, dark, and well-ventilated space—like a pantry or cellar. A 2024 study highlighted that refrigeration cuts shelf life and encourages sprouting.

Avoid plastic bags, as they trap moisture and cause potatoes to rot quickly.

Onions

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Onions become soft, moldy, and even sprout when kept in the refrigerator. The National Onion Association explains that the cold, humid environment promotes spoilage.

Instead, onions should be stored in a dry, well-ventilated area, ideally in a mesh bag or open basket. Once cut, onions can be refrigerated in a sealed container for a few days, but whole onions last much longer out of the fridge.

Moisture is their enemy, and that’s why the fridge is not their friend.

Garlic

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Garlic bulbs kept in the fridge can become rubbery and grow mold quickly. The USDA states that chilled garlic will often sprout, and sprouted garlic is bitter and less potent.

Garlic should be stored at room temperature in a dry, airy container. A 2023 food storage report found that unpeeled garlic lasts up to two months outside the fridge.

Only peeled or chopped garlic needs refrigeration, and even then, it should be used within a week.

Honey

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Honey thickens and crystallizes in the fridge, making it hard to use. According to the National Honey Board, honey’s natural sugars cause it to solidify when cold, but this doesn’t mean it’s spoiled.

Room temperature is ideal, and honey’s natural antibacterial properties keep it fresh for years. A 2024 survey showed that most store-bought honey lasts indefinitely if kept tightly sealed and away from light.

Cold temperatures don’t extend its shelf life—they just make it harder to pour and spread.

Coffee

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Coffee absorbs odors and moisture from the fridge, which ruins its flavor and freshness. Food scientists at the National Coffee Association warn that refrigeration causes condensation, leading to stale taste and loss of aroma.

Whole beans and ground coffee are best kept in airtight containers at room temperature, away from heat and sunlight. A 2023 consumer guide confirmed that fridge storage shortens coffee’s peak shelf life by over 30 percent.

Don’t let your morning brew suffer from a common storage mistake.

Bananas

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Bananas turn black and mushy when chilled because the cold disrupts their natural ripening process. The Food and Agriculture Organization of the United Nations states that bananas should be stored at temperatures above 57°F.

Once refrigerated, their skins darken rapidly, though the fruit inside can remain edible for a few days. Bananas ripen best at room temperature, and keeping them on the counter helps them develop their full flavor.

If you want to slow ripening, separate each banana from the bunch instead.

Avocados

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Unripe avocados won’t ripen in the fridge, and chilling ripe ones can lead to uneven texture and brown spots. The California Avocado Commission recommends storing unripe avocados at room temperature until they yield to gentle pressure.

Only once they’re ripe should you refrigerate them, which can extend freshness for a few days. A 2023 market study revealed that most people refrigerate avocados too soon, leading to disappointment when they cut them open.

Room temperature is best for perfect guacamole.

Olive Oil

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Olive oil solidifies and turns cloudy in the fridge, making it difficult to pour and use. The North American Olive Oil Association confirms that refrigeration is unnecessary and may even dull the flavor.

Olive oil is best stored in a cool, dark cupboard, tightly sealed to prevent oxidation. A recent quality control report found that proper storage keeps olive oil fresh for up to two years.

Cold temperatures only make it harder to drizzle over salads or bread.

Melons (Whole)

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Whole melons like cantaloupe and watermelon lose antioxidants and flavor when refrigerated. Research from the USDA in 2024 found that room temperature helps melons maintain their nutrients, especially beta-carotene.

Only after cutting should melons be refrigerated and eaten within a few days. Chilling whole melons also causes the flesh to become grainy and less juicy.

It’s best to display them on the counter until you’re ready to slice and enjoy.

Peanut Butter

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Peanut butter becomes hard and nearly impossible to spread when kept in the fridge. A 2023 consumer report found that commercial peanut butter contains enough preservatives to stay fresh at room temperature for months.

Natural peanut butter, even with separated oil, also fares better outside the fridge if used within a few weeks. The fridge can cause the oils to separate more, resulting in an unappetizing texture.

Keep your peanut butter in the pantry for easy sandwiches and snacks.

Stone Fruits (Peaches, Plums, Cherries)

Tomatoes, Potatoes, Avocados, Olive Oil, Melons (Whole), Peanut Butter, Stone Fruits (Peaches, Plums, Cherries)

Stone fruits suffer from chilling injury if refrigerated before they’re ripe, leading to flavor loss and mealy texture. The University of California’s Postharvest Center states that peaches, plums, and cherries develop their sweetness and aroma best at room temperature.

Once ripe, they can go in the fridge to extend shelf life by a few days, but early refrigeration ruins their juicy bite. Recent studies in 2023 highlight that 60% of shoppers store stone fruits incorrectly.

Always let them ripen on the counter first, then chill if you must.