The dilemma of food storage is a big one as you it is sometimes hard to determine which foods are best stored in the refrigerator and which ones to leave outside.
Keep it cold: Ripe bananas
Ripe bananas stay at their perfect peak for another week if you store them in the refrigerator. You should however wait until they’re soft with plenty of spots.
If you put still-green or not-quite-ripe bananas in the fridge, it’ll halt the ripening process and you’ll never get the perfect banana…unless you like ’em green. Also, green bananas contains less sugar in them!
Better at room Temperature: Garlic
Entire bulbs of garlic can be left on the counter for up to 3-4 months, while individual cloves will last up to 10 days. And if you’re afraid you won’t use it quickly enough, you can store whole, unpeeled garlic in the freezer and remove cloves as you need them.
Better at Room Temperature: Avocados
Avocado is one of the most irritating foods when it ripens and it should be kept out of the refrigerator until they are at optimal freshness (which lasts, if you’ve ever bought one, about 5 minutes).
Once they’re ripe, you can place them in the fridge for 5-10 days. Tip: Keep the pit in the half of the avocado that you’re not going to eat; it keeps it fresher, longer.
Keep it cold: Nuts
This may come as a surprise, but your favourite healthy midday snack actually does better in the fridge. The oils in nuts can become rancid after a few months if they are left at room temperature. Nuts can also be frozen, since they have such a small water content.
Better at room Temperature: Uncut Watermelon
Stop letting your huge watermelons take all the space in your refrigerator. This fruit is good when left on the counter until it’s cut. Once you slice it, wrap it up and place it in the fridge for optimal freshness.
Keep it cold: Opened salami or pepperoni
Meats that you will typically find on a cheese board, such as salami, cured ham, and pepperoni, should be put in the refrigerator once you open them.
The cut end becomes seriously susceptible to bacteria growth if it’s left out on the counter or in the pantry.