Tomatoes: The fridge is not the ideal place to store tomatoes. Store them there and your perfect tomatoes turn into a mealy disappointment. They’ll still be good for cooking, but not the best for eating fresh. Instead store them on your counter (not in direct sunlight) and enjoy them when they’re ripe.
Basil: Extended periods of time in a cold environment like a refrigerator causes it to wilt prematurely. Basil will do best if it’s stored on your counter and treated as you would fresh cut-flowers.
Potatoes: They do best at around 45 degrees F, which is about 10 degrees warmer than the average refrigerator. Most of us don’t have a root cellar, so keeping them in a paper bag in a coolish spot (like a pantry) is best. Storing potatoes at cold temperatures converts their starch to sugar more quickly, which can affect the flavor, texture and the way they cook.
Onions: Onions don’t come out of the ground with that protective papery skin. To develop and keep that dry outer layer, they need to be “cured” and kept in a dry environment like a pantry, which is not as damp as the refrigerator. Store onions in a cool, dry, dark, well-ventilated place. (Light can cause the onions to become bitter.)
Avocados: Avocados don’t start to ripen until after they’re picked from the tree. The bottom line on storing avocados is store hard, unripe avocados on your counter and store ripe avocados in your refrigerator if you’re not going to eat them right away.
Source: Yahoo News
Image: Summer Tomato