Ummm, this is a tough one. Watermelons are packed with antioxidants, beta-carotene, and a significant supply of other nutrients. Health benefits include preventing cancer and sun-related skin damage. But you might want to know that a 2006 study from the U.S. Department of Agriculture said that refrigerating watermelons saps those helpful nutrients away.
The bright red flesh of watermelon also contains more lycopene than any other fruit or veggie. But those, too, diminish with refrigeration. But cold watermelon tastes so much better! So it’s okay to chill before serving, that way you can enjoy your watermelon chilled. It is the prolonged refrigeration that deprives the fruit of its natural nutrients.
Need Some Fridge Space?
That big old jar of pickles can sit out. But many people like to eat pickles when they are cold and crunchy straight out of the fridge. Some don’t. Since pickles are a preserved food item, they can be stored either in the refrigerator or at room temperature without any issues.
That's why when shopping at the deli, we often see a large barrel of individually sold pickles sitting out on the counter. So why not leave your jars of pickles out at home? Pickle jars are filled with vinegar, which is high in acetic acid and naturally prevents bacteria from growing.
Treat Eggplant With Care
If eggplants could speak, they would beg us to release them from their prison sentences in the drawer of your refrigerator. Like many other vegetables, eggplants are susceptible to chilling injury. Pitting, bruising, brown seeds, and flesh result from storing eggplant at or below 41 degrees for an extended period.
Flavor and texture are both negatively impacted; plus, eggplants can overripen if they are stored in close proximity to bananas, apples, melons, and other fruits with high ethylene production. If you have too many to prepare and need to keep them in the fridge, try to use them within three days.
Leaving Salad Out Is Fine
A bowl of mixed greens kept on the counter before serving is not a problem. But after a couple of hours, you might want to refrigerate it before it goes soggy so that it retains its crispness. In general, lettuce and other vegetables sit out when they are busy growing outside.
But once they've been cut and removed from their source, they will soon begin to wilt. So the sooner you use them, the better, but weather permitting, you can probably leave them out for a while. Unless it’s very warm or anything over 80 degrees, the salad greens will start to wilt.
Don’t Refrigerate Cantaloupe Until It Is Ripe
Similar to citrus fruits, cantaloupes developed a thick, textured rind to protect their delicious and sweet flesh. However, as soon as they are picked, they begin to ripen. However, cantaloupe can stay fresh for a while before it ripens and should be left out on the counter until it is ready to eat.
Refrigeration may deteriorate the flavor and nutritional content, but after it is ripe, you might want to cut it up and store it in the fridge before it spoils. These antioxidant-rich fruits hold more vitamins and nutrients while they are naturally fresh. But beware, if you eat a cantaloupe that tastes a bit old, you could get really sick.