In summer, putting fruit in the fridge seems like the obvious choice — but for many varieties, it’s not the best one. Especially in the case of climacteric fruits, which continue to ripen after harvest thanks to a natural gas called ethylene.
Climacteric fruits: keep them out of the cold
Bananas, pears, apples, tomatoes and avocados are examples of climacteric fruits. Chilling them interrupts ripening and reduces their flavor. Ideally, they should be stored at room temperature and only refrigerated if they’re very ripe.
Still, during heatwaves, refrigerating them can help prevent spoilage. In that case, it’s better to lose a bit of flavor than waste food.
Non-climacteric fruits: fridge-friendly
Oranges, mandarins, cherries, strawberries or raspberries stop ripening once picked. That makes them well-suited for cold storage, as refrigeration extends their shelf life without affecting taste or texture.
Mixing can speed up ripening
A useful —and often accidental— trick is to combine climacteric fruits with others that are still unripe. The ethylene they emit can help trigger faster ripening, especially in fruits like avocados. But if not monitored, this can lead to spoilage before they’re eaten.
Smart storage, less waste
Avoid chilling climacteric fruits unless necessary.
Keep non-climacteric fruits in the fridge to preserve freshness.
Mixing fruits can be used to accelerate ripening intentionally.
The fridge is a tool, not a default.
Proper storage makes a big difference — in taste, shelf life and environmental impact.
