What fruit should not be stored in the refrigerator?

January 1, 2026 •

4 min read

Refrigerating tomatoes can make them lose their flavor and texture, causing their cell membranes to break down and giving them a mealy consistency. This surprising fact extends to a variety of other popular fruits, which are negatively impacted by the cold temperatures of a standard refrigerator. Knowing which fruits are best kept at room temperature is key to preserving their taste, quality, and nutritional value.

Quick Summary

This guide explains which fruits should be kept out of the refrigerator to protect their flavor, texture, and ripening process. Learn proper storage techniques for items like bananas, tomatoes, and stone fruits to maximize freshness and enjoyment.

Key Points

Bananas: Avoid refrigerating unripe bananas, as cold temperatures halt the ripening process and turn the peel black.
Tomatoes: Keep whole, fresh tomatoes on the counter, as refrigeration can destroy their flavor and cause a mealy texture.
Stone Fruits: Allow peaches, plums, and nectarines to ripen on the countertop to prevent them from developing a dry, mealy consistency.
Tropical Fruits: Mangoes, pineapples, and papayas ripen best at room temperature and lose flavor if chilled too early.
Avocados: Store unripe avocados on the counter until soft; refrigeration can be used briefly to pause the ripening of a ripe fruit.

Why Some Fruits Should Stay Out of the Fridge

Not all fruits are created equal when it comes to storage. The reason some fruits fare poorly in the cold is primarily due to their natural ripening process and native growing environment. Many fruits are classified as climacteric, meaning they continue to ripen after being picked. Refrigeration halts this process abruptly, which can lead to a host of undesirable outcomes, including bland flavor, unpleasant texture, and chilling injury. Tropical fruits, in particular, are not well-suited to cold temperatures, as they evolved in warm climates and can suffer cellular damage when chilled. Conversely, non-climacteric fruits like berries and citrus stop ripening once harvested, making them ideal candidates for cold storage to prolong their shelf life.

The Prime Candidates for Countertop Storage

Bananas

Bananas are a classic example of a fruit that should be kept out of the refrigerator, especially when unripe. Cold temperatures disrupt the ripening enzymes, causing the skin to turn black and the inner flesh to become unpleasantly rubbery. Once they are perfectly ripe, you can refrigerate them to extend their lifespan by a couple of days, though the peel will still darken. The cold will preserve the fruit's sweetness, making them excellent for use in smoothies or banana bread.

Tomatoes

As mentioned earlier, chilling fresh tomatoes severely diminishes their flavor and texture. The cold air damages the aromatic compounds that give tomatoes their signature taste, and it breaks down the internal membranes, resulting in a mealy, watery fruit. For best results, store whole, ripe tomatoes on the countertop, stem-side down to prevent moisture loss, and away from direct sunlight. If they are on the verge of spoiling, they can be refrigerated, but are best used in cooked dishes like sauces or roasted vegetables afterward.

Tropical Fruits (Mangoes, Pineapples, Papayas)

Mangoes, pineapples, and papayas all thrive at room temperature until fully ripe. Refrigerating them too soon will not only stop the ripening process but can also result in a loss of flavor and an undesirable change in texture. Once these fruits are ripe, you can transfer them to the fridge for a few days to slow spoilage. For cut pieces, always store in an airtight container in the refrigerator.

Stone Fruits (Peaches, Nectarines, Plums)

Peaches, nectarines, and plums all benefit from ripening on the counter to develop their characteristic sweetness and juiciness. Putting them in the fridge prematurely can cause them to become mealy and flavorless. Once they have reached your desired ripeness, they can be moved to the refrigerator to last a few extra days.

Melons (Cantaloupe, Honeydew, Watermelon)

Whole melons are best stored at room temperature to maintain their antioxidant levels and juiciness. Refrigerating a whole melon before it is ripe can reduce its nutritional value. Once cut, however, melon pieces should always be stored in an airtight container in the refrigerator to prevent bacterial growth.

Avocados

For avocados, refrigeration is a matter of timing. An unripe, firm avocado should be left on the counter to ripen naturally. If you place it in the fridge while it’s still hard, the cold will prevent it from ripening properly. However, if you have a perfectly ripe avocado and are not ready to use it, you can refrigerate it for a day or two to press pause on the ripening process.

Proper Storage Comparison: Countertop vs. Refrigerator


Fruit	Storage Method (Unripe)	Storage Method (Ripe)	Why Not to Refrigerate (Unripe)
Bananas	Countertop	Fridge (skin darkens)	Stops ripening, rubbery texture, bland flavor
Tomatoes	Countertop	Countertop (or fridge for cooking)	Damages enzymes, causes mealiness, dulls flavor
Mangoes	Countertop	Fridge	Prevents ripening, can alter flavor and texture
Peaches	Countertop	Fridge	Develops mealy, dull texture
Melons (whole)	Countertop	Fridge (once cut)	Decreases antioxidants and nutritional value
Avocados	Countertop	Fridge (short-term)	Halts ripening process

Conclusion

While the refrigerator is essential for many food items, it can be the enemy of certain fruits, stripping them of their vibrant flavor and ideal texture. Understanding the difference between climacteric fruits that ripen after picking and non-climacteric fruits is the key to proper storage. By allowing climacteric fruits like bananas, tomatoes, and peaches to ripen on the countertop, you ensure they reach their peak taste and quality. Refrigerating these items should only be considered as a short-term solution for extending the life of an already ripe fruit. For additional expert advice on storing fresh produce for the best flavor, consult resources like the Purdue University Extension. Correctly storing your fruits saves them from premature spoilage and ensures you get the most out of your fresh food investment. Experiment with these simple storage adjustments and taste the difference for yourself.

Frequently Asked Questions

Bananas are tropical fruits that are not adapted to cold temperatures. Refrigeration damages the cell walls, causing browning enzymes to activate and the peel to turn black.

Yes, once a banana is perfectly ripe, you can put it in the refrigerator to slow further ripening for a day or two. The peel will still turn dark, but the flesh will remain firm and sweet.

Whole melons should be stored at room temperature until ripe. Refrigerating them before they ripen can decrease their antioxidant content. Once you cut the melon, it must be stored in the refrigerator.

When you refrigerate a tomato, the cold can damage the enzymes responsible for its flavor and aroma. The texture can also become soft and mealy due to the breakdown of cell membranes.

Unripe mangoes should be kept at room temperature to allow them to ripen naturally. Once ripe, you can refrigerate them to preserve them for a few extra days.

Unripe stone fruits like peaches and nectarines should be left on the counter. The cold temperature of the fridge can produce a mealy texture and dull flavor.

You should only refrigerate a ripe avocado to prevent it from over-ripening too quickly. An unripe avocado will not ripen properly in the cold.