Some research even suggests that refrigerating melon will degrade the antioxidant contentmore quickly, so eating it at room temperature makes that fruit healthier, too. After cutting, you can store melon in the fridge for about 3-4 days.
Honey will crystallize when kept in the refrigerator. It becomes grainy and virtually solid, so it is nearly impossible to use as well as unpleasant.
Honey keeps for a really long time as long as it is stored at room temperature. Honey that has solidified can be recovered by gently warming the bottle in warm water.
Bread is relatively perishable in general; it just doesn’t last very long before molding. Some people put it in the refrigerator to stave off mold growth, and it does help in that sense. But refrigerating bread also dries it out so you can’t enjoy it anyway.
It's better to store bread in a bread drawer or in the pantry. If you need to extend its life, freeze it and then toast slices as needed.
Refrigerating nuts can extend their life by preventing the oils from becoming rancid. But even so, you won’t want to eat them chilled because they tend to lose their distinctive nutty flavor as well as absorb the odors of other food in the fridge.
It’s best to store nuts in an airtight container at room temperature. You can toast, nuts that have been refrigerated, in a dry pan before eating.
If you love coffee, you know that there is a huge difference between great coffee and bad coffee.
Refrigerating the beans, either whole or ground, will cause watery condensation to build up, and that makes for a seriously underwhelming brew. Keep those beans in an airtight container at room temperature instead.
While a lot of produce does better in the refrigerator, tomatoes are best stored on the counter. Chilling whole tomatoes strips their flavor and makes the texture mealy.
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