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Fridges are essential kitchen heroes, helping to keep our food fresh, save time, and prevent the risks of spoiled meals. But did you know that not everything should be chilled? While your milk might appreciate the cool temperatures, there are surprising foods that don’t belong in the fridge. Some of these items could even pose health risks when stored incorrectly. We’ve put together a list of foods you should avoid refrigerating—this knowledge could be a lifesaver!

Foods That Should Never Touch Your Fridge (And Why)

Potatoes

When storing your spuds, keep them in a cool, dry spot in your kitchen (but not too cold!

Whether you prefer them boiled, mashed, or roasted, potatoes are best enjoyed at room temperature, so make sure not to refrigerate them.) to help them last longer and prevent them from turning hard before you’re ready to cook.

Potatoes

Cold temperatures can turn starch into sugar much faster than warmer ones, and that’s not great news for potato fans!

Bananas

Bananas definitely don’t thrive in the chill of a fridge. In fact, the cold can speed up the process of turning them black!

To get the best out of your bananas, buy them before they’re fully ripe and let them ripen naturally at room temperature in your kitchen. And here’s a bonus: bananas are excellent for your blood pressure, so go ahead and enjoy them!

Bananas

Whole Melons

Just like bananas, melons don’t do well in the cold, as refrigeration can speed up their rotting.

Since melons are often a go-to for summer gatherings, it’s tempting to keep them chilled, but they actually last longer at room temperature. If you’re buying a whole melon, you’re likely preparing for a fun time with friends, so be sure to cut it up and enjoy it quickly before it dries out.

Whole Melons

When you buy a melon, store it in a cool, dry place—not too cold! It’s the perfect refreshing treat to savor in the garden!

Basil

Basil is a must-have herb for any kitchen, adding a unique flavor to elevate your dishes.

However, it’s important to keep it at a temperature of at least 40°F (4°C)—anything colder can cause black spots to appear and ruin its taste. This way, it’ll last much longer and continue to bring fresh flavor to your meals.