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Foods to Keep Away from Your Refrigerator

Pretty much everything goes into the fridge once you have one. Most people think that all perishables should be stored in the fridge including condiments. This is not true because you may be doing more harm than good if you refrigerate some foods and fruits. Before the advent of refrigerators, there were foolproof methods of storing foods for long periods of time. It might be better to tap into those methods rather than cramping everything into the fridge.


Groundnuts, cashew nuts, walnuts, kola nuts and even tiger nuts are meant to be stored in cool dark places, not in freezing temperatures. Storing nuts in the refrigerator might accelerate the process of spoilage, encouraging the nuts to become soggy and susceptible to mold. Groundnuts particularly can stay for longer periods of time if they are simply put in air-tight containers away from moisture.


Would you store yam or cassava in the refrigerator? Then you should not store potatoes in there simply because their skin is neater or they are smaller to pack in. Potatoes need an airy space above the ground as an ideal environment for long periods of storage.


Honey is best at room temperature, but some people believe the misconception that it can last longer in the fridge. Storing honey in the fridge will only allow it to crystallize, losing its natural freshness. Honey can remain the same for a long time at room temperature once it is tightly sealed.

Certain fruits

Some fruits like avocado, berries, bananas and pawpaw prefer to be stored at room temperature than in the refrigerator. Refrigeration can make them soggy or interrupt the ripening process. The nutrients contained in these fruits are best preserved when they are kept away from the sun and in dry environments away from moisture.


The low temperature of the fridge stops the ripening process of tomatoes, thereby allowing them to easily lose their natural flavor and color. The cold air breaks down the membranes inside the fruit walls. It is better to store fresh tomatoes inside baskets in a cool and dry environment, and even better to consume them while they are still fresh.

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Jelifat Opoola

Opoola Jelifat is a young and passionate writer. She holds a B.Sc degree in Microbiology and enjoys reading, cooking and writing on real life issues. She is currently pursuing a Masters degree at the University of Ibadan. Contact her on, and via Twitter and facebook by clicking the icons below.

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