Foods You Should Refrigerate & food you should not refregirate

1. Potatoes: When too cold, starches found in potatoes turn to sugar, yielding an off flavor. Keep potatoes stored in a paper bag in a cool, dark cupboard or drawer. Same goes for sweet potatoes.

2. Honey: Your luscious honey will turn to crystallized gunk if it is stored in the fridge. Store it at room temperature and out of direct sunlight for happy honey.

3. Tomatoes: Tomatoes actually start losing their flavor and become quite mushy if left in the fridge. Leave on the counter and use when they have a slight give to the outside skin.

4. Apples: Apples, just like tomatoes, start to loose flavor and texture after spending time in the fridge. Leave them on the counter, and toss them in the fridge for 30 minutes prior to eating if you want a crisp bite.

5. Onions: The best place for onions is in a paper bag in a cool, dark cabinet or drawer. If stored in the fridge, they soften and impart an oniony scent on nearby foods.

6. Peanut butter: Peanut butter does just fine stored in a cool, dark cupboard.

7. Bread: You might be tempted to store bread in the fridge, but it actually dries out faster. Instead, store it in a cool cupboard or bread box for a fresh slice.

8. Bananas: Leave those bananas on the counter, and if they turn brown before you get to them, toss them in the freezer to make banana bread at a later date.

9. Most oils: Pretty much all oils are safe to store at room temperature. If the oil has a lower saturated-fat content, such as safflower or sunflower, it will benefit from being kept cool, so store it in a dark cabinet or the fridge door.

10. Avocados: Store avocados on the counter and any leftovers in the fridge. But they’ll lose flavor, so it’s a good idea to use a whole one when making the cut.

11. Peppers: Red, green, yellow, and even chili peppers are just fine stored in a paper bag in a cool cupboard or drawer.

12. Winter squash: Acorn, spaghetti, and butternut do best when stored at room temperature.

13. Citrus: Store oranges, lemons, and limes at room temperature on your kitchen counter. Just be careful not to bunch them too closely, or they will tend to mold.

14. Berries: Fresh berries already have a short shelf life, so leave them out of the fridge and eat them within a day or two of purchasing.

15. Melons: Most melons do best outside the fridge. Once refrigerated, they tend to break down and become mealy. After cutting, if any are remaining, store them in the fridge.

16. Ketchup: Yup, your ketchup is just fine in your pantry — even after it has been opened. Because of the amount of vinegar and preservatives, it will do just fine (think ketchup packets at your favorite fast-food restaurant).

17. Jam: Due to the high amount of preservatives in jams and jellies, they are also OK to store in the pantry after opening.

18. Stone fruits: Stone fruits aren’t friends of the fridge, so leave them on the counter until they’re ripe, and then eat.

19. Pickles: Another item high in preservatives, mainly vinegar, pickles will stay crisp in the pantry. But, if you’re a fan of cold ones, store them in the refrigerator door, which leaves the coldest spots of the fridge for items that really need the space.

20. Garlic: Store garlic in a paper bag in a cool, dark spot, and it holds its wonderful flavor for weeks.

21. Hot sauce: Make more room in your fridge, and store hot sauce in your pantry — even after it has been opened. All the preservatives and spices keep it safe for topping your eats.

22. Spices: Ground spices do not need to be refrigerated. Ever.

23. Coffee: Many think coffee deserves a special place in the fridge or freezer, but it actually is best at room temperature so its natural oils can really flavor your favorite cup of joe. Buy in small batches for really fragrant, and rich, morning coffee.

24. Soy sauce: Yes, there is more than enough natural preservatives (salt) in soy sauce for it to remain safe if stored at room temperature.

25. Some salad dressings: Just like other condiments, most salad dressing, especially ones that are vinegar- or oil-based, are just fine stored outside the fridge. Cream-, yogurt-, or mayo-based dressings should be stored in the fridge.

26. Nuts: Nuts are just fine stored in a cool, dark spot.

27. Dried fruits: No need to refrigerate. Nope.

28. Cereal: Cereal is wonderfully happy in the pantry.

29. Vacuum-packed tuna: You might not be sure, but that tuna has been sealed, just like in a can, so it’s more than fine stored at room temperature.

30. Herbs: If you pick up fresh herbs from the grocery store, instead of stuffing them back in the suffocating plastic bag, place them in a water-filled glass jar on your kitchen counter, creating an herb bouquet to use while cooking.

31. Real maple syrup: As with honey, that maple syrup will crystallize and get goopy if stored in the fridge.

thanks to :  http://dailysavings.allyou.com/2014/07/22/non-refrigerated-food/

Foods You Should Be Refrigerating

You know milk, meat and eggs belong in the fridge. But what about less obvious foods? Keep these ten foods cold and they’ll stay safe – and tasting great – longer.

1. Tortillas
Some tortillas are prone to molding. That’s why the fine print on many tortilla packages recommends refrigerating after opening. Chill them and they’ll stay in tiptop shape until the expiration date on the package.

2. Salami
Cured meats like salami are less likely to harbor bacteria than cooked meats, but that doesn’t mean they’re always 100 percent safe. A 2006 study of 1,020 dry Italian salamis found that 23 percent of them contained the bacteria Listeria monocytogenes. Cured meats can also contain other harmful bacteria such as E. coli. Store your salami in the refrigerator for up to 12 days to slow potential bacterial growth.

3. Ripe Bananas
It’s fine to ripen bananas on the kitchen counter. Trouble is, they keep ripening, and ripening and ripening. Once they’re ready to eat, pop them in the fridge. If their skins turn brown, don’t worry, they’re still fine.

4. Nuts
Nuts’ fragile unsaturated fats go rancid quickly. While that won’t hurt your health, it’s definitely bad news for flavor. Keep your nuts tasting their best by stowing them in a moisture-tight plastic or glass container in your refrigerator for up to a year.

5. Maple Syrup
Maple syrup has a surprisingly short shelf life. So if yours is sitting in your pantry it’s time to relocate it to the fridge. Stored in glass or a tin, Maple syrup can usually stay fresh for up to a year. However, if you notice any mold growth, be sure to toss it immediately.

6. Dried Fruit
Dried fruit has less moisture than fresh fruit, so it doesn’t spoil as quickly, but it still needs refrigeration for maximum freshness. Keep it in the main compartment of your refrigerator for up to 6 months.

7. Ketchup
Restaurants may leave their ketchup on the table, but that doesn’t mean you should. While its high acid content will keep most bacteria at bay, cool temperatures help maintain flavor and freshness.

8. Corn on the Cob
After just six hours at room temperature the sugar content of corn decreases by a whopping 40 percent. Unless you’re going to cook it right away, keep corn in the fridge – husks and all – for up to two days.

9. Chocolate Syrup
Chocolate syrup is an easy way to make a glass of milk taste even better. But not if it has developed funny flavors. Chill yours after opening and you can enjoy it for six months.

10. Pecan and Pumpkin Pies
Made with eggs, these treats are magnets for bacteria. Fresh from the oven, they’re okay to eat at room temperature for up to two hours. After that, they should go straight to the fridge for a maximum of three days.

Karen Ansel, MS, RDN, is a nutrition consultant, journalist and author based in Long Island, NY.