Key Takeaways
- Climacteric fruits like bananas, peaches, plums, nectarines, avocados, tropical fruits, and tomatoes continue ripening after being picked.
- Said fruits shouldn’t be refrigerated because they can become mealy, rubbery, or watery and will have diminished sweetness and aroma.
- If you don’t eat or cook with these fruits right away, you should only refrigerate them once they’re fully ripe or after you cut them if you want to slightly extend their shelf life.
The refrigerator is a great place to store so much of your produce, but some of your fruits are suffering because they shouldn’t be in there. In fact, there are several fruits that shouldn’t be refrigerated at all. These fruits fall in the category of climacteric fruits, that is, fruits that continue ripening after they’re picked. Putting these fruits in the fridge will not only pause the ripening process, but can also mess with their texture, flavor, and appearance to create a completely undesirable piece of fruit (which could still work in jams or smoothies, but won’t be as enjoyable to bite into raw).
Before you doom a perfectly good piece of produce to the compost bin, leave these fruits out on your countertop to ripen and enjoy at room temperature.
Here’s what whole fruits you should ban from the fridge:
Bananas
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There’s a reason banana hangers exist for the counter—they shouldn’t go in the fridge! “Cold temperatures stop the ripening process of bananas abruptly,” says Gen La Rocca, chef and owner of Two Cloves Kitchen. “The texture can turn rubbery and the flavor falls flat. Bananas are best kept on the counter where they can develop their natural sweetness.”
Peaches
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“Peaches, plums, and nectarines need to ripen fully at room temperature to reach their juicy, aromatic peak,” says La Rocca. “Putting them in the fridge too soon results in a mealy, dull texture and muted flavor. I let them soften on the counter before serving, or add them to desserts.”
Plums
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Yes, all stone fruits belong on the countertop. Wash them off when you bring them home so they’re ready to snack on when they soften up and you have a craving.
Nectarines
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Nectarines, peaches’ fuzz-free siblings, belong with your peaches and plums outside of the fridge. If you chop them for a fruit salad, of course refrigerate the dish in a tightly covered container and it should be good for a couple of days.
Avocados
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“Choosing the ideal avocado can feel like a significant accomplishment. If you bring home avocados that aren’t fully ripe, it’s best to let them ripen at room temperature,” says Taylor McClelland Newman, MS, RD, LD. Once softened, they’re best to eat straight off the counter. “However, if you notice one becoming too ripe before you can use it, you can place it in the fridge to extend its shelf life by an extra day or two.”
Tropical Fruits
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“Tropical fruits like pineapple, mango, and kiwis thrive on your counter, ripening evenly and retaining their juiciness,” says Newman. “However, once cut, it is best to store them in the refrigerator in an airtight container.” Use that papaya as decor before you dig in!
Tomatoes
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“Tomatoes, which are actually a fruit, are best stored at room temperature. Keeping them in the refrigerator can alter their skin texture and diminish their juicy flavor,” says Newman. “Climacteric fruits, including tropical fruits, stone fruits, tomatoes, and avocados, continue to ripen after being picked. For this reason, it is best to store them at room temperature. This allows them to ripen properly and maintain their taste and texture before consumption.”
As a chef, La Rocca never refrigerates tomatoes either. “Cold air ruins their texture, making them grainy and watery,” she says. “You also lose that fresh, garden-picked flavor that makes tomatoes so special, especially in simple dishes like salads or bruschetta.”
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