Winter squash is an annual fruit representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind. Putting butternut squash, acorn squash, pumpkins, or other types of winter squash in the fridge will dull their flavor and give them a mushy texture.
You don’t need a fridge to keep these vegetables fresh. When stored in a dark, cool (not cold) spot, such as an unheated basement, these autumn favorites will remain viable for two months, or longer. Leftover raw winter squash can be chopped into chunks and frozen for an additional two months.
You can refrigerate these fruits, but you don’t need to. The cold air inside the refrigerator tends to break down their crisp texture. Leave them out on the counter. But if you prefer your fruit cold, go ahead and refrigerate. Store fresh apples on the countertop for the best flavor.
While apples will remain crisp longer in the fridge, the ethylene content in their skins (a ripening agent) can cause other nearby produce to spoil more quickly. If you really want to refrigerate apples, first place them in an airtight container to keep from spoiling the other foods in your fridge.
The cucumber is a member of the Cucurbitaceae family. Other members of the family include squash and different kinds of melon, including bitter melon. Cucumbers provide various nutrients but are low in calories, fat, cholesterol, and sodium. The saying might be “cool as a cucumber,” but cukes are actually quite sensitive to the cold. These crisp greens fare best when left at room temperature.
According to a post at Root Simple, you should store cucumbers at room temperature – not in the refrigerator. Root Simple cites the University of California, Davis, which determined that cucumbers are sensitive to temperatures below 50°F. When stored at room temperature, cucumbers thrive and last longer.
Avocados that need ripening should be kept well away from the fridge for four to seven days. Chilling them will prolong the process and can cause them to go off more quickly. Once ripened they can stay in the fridge until you want to eat them. Want to try something other than avocado on toast? Many avocados available at the grocery are green and hard, and need a couple days to ripen before they’re ready to eat.
They’ll only ripen, though, if you keep them out of the fridge. The only time you should refrigerate an avocado is when it’s completely ripe, but you’re not ready to use it. Then, refrigeration will give you an additional day or two before it goes bad. Store whole avocados on the counter. If they’re very soft, you can get a few extra days by putting them in the fridge, but you’ll pay for it in flavor. It’s better just to enjoy them right away. Don’t buy more than you can use.
Where did we find this stuff? Here are our sources: https://www.farmersalmanac.com https://www.lovefood.com https://www.bobvila.com https://www.canitgobad.net https://foodsafety.wisc.edu https://www.thekitchn.com https://everydaykoala.com