Special Report

10 Fruits and Vegetables You Should Never Put in the Fridge

Mechanical refrigeration — as opposed to earlier methods of cooling things with snow or natural ice — changed the world. Initially employed on a large scale mostly by the brewing and meatpacking concerns, it vastly improved food safety, permitted the transcontinental transport of fresh foodstuffs, and was a tremendous boon to many industries, including metal-working, textile production, oil refining, munitions, and the hospitality business.

The household refrigerator, which first appeared in the early 20th century, had equal importance in American life. As Bern Nagengast, co-author of “Heat and Cold: Mastering the Great Indoors,” told History Magazine, “[It] changed the way people ate and socially affected the household.” The electric refrigerator is one of 50 things you never knew were invented by women.

In 1921, 5,000 refrigerators were manufactured in the U.S. By 1921, that number was one million. By 1950, more than 80 percent of American farms and 90% of urban homes had a refrigerator. It would be hard to find an abode of any kind across the nation today that lacks one.

As useful — essential — as refrigerators are in our daily lives, it’s important to be aware that not everything should be stuck into the fridge. Some kinds of food — and especially some varieties of fruits and vegetables — suffer in the cold or in the humid atmosphere that regularly used refrigerators maintain.

Click here for 10 fruits and vegetables you should never put in the fridge.

Leaving foods out in warm air, where they can spoil rapidly and often become toxic with bacteria, is dangerous, and many foods spoil faster than you’d think.

On the other hand, putting things in the refrigerator that shouldn’t really go there rarely, if ever, has truly dramatic effects on them. But it can change the texture and appearance of some fruits and vegetables, and rob them of some flavor. That’s why it’s good to know which ones to keep at room temperature instead.

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