It’s been estimated that the average American eats around 160 bowls of cereal per year. To say cereal is popular would be a massive understatement. But what’s cereal so great? It’s dry and crunchy, and that crunchiness is the perfect counterpart to milk or yogurt. Put it in the refrigerator, and it will turn limp and soggy.
Honestly, we’ve never heard of anyone putting their cereal in the refrigerator, so if you feel tempted to now, don’t do it! Even if you won’t be home for a while and want to make sure it doesn’t spoil. Instead, store cereal in an airtight container in a cool, dry place such as a pantry.
Papaya Comes From the Tropics Too
Papaya comes from Hawaii, which is actually the only place where it is commercially farmed. Let it soften and ripen on the counter. If you want it to ripen sooner, pop the papaya into a paper bag. It will ripen in about three days sitting out and even sooner inside the bag. Once it is soft to the touch, cut it open and slice it up.
Another way you can tell if it is ripe is by its yellow color. If you sniff it, it should smell slightly sweet. If you have extra papaya, you can cut it into cubes and freeze it for a convenient smoothie ingredient. Most fruit can be frozen and used in smoothies after it is cut.
Tips For Storing Garlic
Garlic is picked and then dried, so it’s best to keep it in a dry place. To optimize shelf life, store the bulbs in a well-ventilated, dry area. Specialized ceramic jars with air holes work best, but as long as they are kept in the pantry or other dry place.
Don't be tempted to wrap them in plastic; their skins keep them perfectly sealed and protected. Storing them like this is the best way to make sure the bulbs will maintain the best quality. The refrigerator is a harsh environment for garlic. It can become moldy and cause the bulbs to deteriorate.
Olive Oil Is Best On the Shelf
There is no reason to store olive oil in the refrigerator. The cold air makes it a congealed, clumpy mess that's inconvenient and will only be messy to use. Cold air does not affect the quality of olive oil, but warmth, sunlight, and air can cause it to become rancid before its time.
So, the best way to store olive oil is to place it in a cool, dark cupboard inside of an airtight bottle. Some recommend using containers that are not plastic to avoid chemicals seeping into the oil. And, if you keep it on the counter, an opaque bottle resilient to light, is best.
Optimizing Avocados
Avocados are usually picked when they are hard as a rock and eaten when they soften over time until they become as soft as room-temperature butter. Refrigerated avocados will not ripen. Leaving them out on the counter, you can keep an eye on their ripening status so they can be consumed at peak flavor.
A refrigerator comes in handy once they have ripened. By storing them in the produce drawer, you can get a few more days out of them or perhaps use them for a nice bowl of guac. But be careful, avocados have a tendency to ripen overnight, turning black and what was once delicious becomes inedible.