No room in the fridge? Some fruits thrive at room temperature. Rethink food storage this summer by moving some of your fresh fruit out of the refrigerator. You’ll gain space and flavour.
Prevention’s Spark! blog looks at the four fruits we can — and should — leave on the counter.
First of all, unless you have a huge refrigerator, watermelon is space-expensive. More importantly, the fruit’s cancer-fighting lycopene increases by as much as 40 per cent at room temperature.
Watermelons are usually ripe when purchased. Eat yours within three or four days. (Once it has been cut, however, it must be refrigerated.)
Note: Cooling down the melon after it's been sitting out doesn’t reverse the nutritional benefits.
It’s that lycopene again. The redder the tomato, the more of this antioxidant is present. The tomato is also packed with vitamins A, C and K.
Tomatoes ripen at room temperature. For fullest flavour, keep them on the counter. Refrigeration damages the membranes inside the fruit’s walls, causing a loss of flavour and creating a mealy texture.
High in fibre, vitamins A and C, niacin and potassium, peaches are a little more high-maintenance than other fruits.
Prevention recommends storing peaches at room temperature stem-down, to prevent bruising. They need to be spaced out, allowing for proper air circulation.
Refrigerate only once ripe — if you’re looking to lengthen its life by a day or two. And be sure to eat that fuzzy skin for more vitamins, fibre and phytochemicals.
The mango is the perfect summer dessert. Not only is it refreshing, its digestive enzymes can help soothe your stomach after a barbecue binge.
Only store mangoes in the fridge once they’re ripe. Until then, let them sweeten and soften on the counter. If you need to speed up the ripening process, store them at room temperature in a paper bag.
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