Tomatoes lose flavor in the fridge – let them sit out before eating

Cold storage slows tomato ripening but also suppresses the enzymes that create their aroma and flavor. Experts advise removing refrigerated tomatoes and letting them sit at room temperature for about two hours before consumption. This restores a pleasant temperature and allows the fruit’s taste and scent to redevelop.

For unripe fruit, keep tomatoes on a countertop, stem side down, to avoid air entry and moisture loss. To speed ripening, place firm tomatoes in a paper bag with an apple or banana, which emit ethylene. Once fully ripe, a short stay in the fridge can delay spoilage, but the fruit should be taken out roughly 30 minutes prior to serving to regain texture and taste.

The same principle applies to other produce such as cucumbers and bananas, which also suffer flavor loss or texture changes when chilled.