A culinary student has revealed that refrigerating tomatoes robs them of their flavour, and suggests a simple countertop storage method to keep them sweet and juicy.
Why Refrigeration Ruins Tomato Flavour
Mika Gio, a culinary student who shares tips from cooking school on Instagram, said cold temperatures destroy the enzymes that build a tomato's flavour, resulting in a bland, watery taste. She advises against storing tomatoes in the fridge.
The Correct Storage Method
Instead, Gio recommends placing tomatoes in a bowl on the kitchen counter, stem side down. This orientation seals the scar where the vine was attached, slowing moisture loss, preventing bruising, and blocking oxygen and bacteria. She claims this can extend shelf life by up to a week.
In her video, Gio said: "Culinary school completely changed how I use tomatoes. Most people don't know this, but you should never store tomatoes in the fridge. Cold temperatures kill the enzymes that build its flavour, that's the reason your tomatoes taste bland and watery." She added: "Keep them on the counter, stem side down. That's how you get tomatoes that are actually sweet, rich, and juicy."
Reaction and Caveats
Commenters on the video were surprised, with one saying "I didn't know this!" and another adding "You changed the way I see tomatoes." However, some noted that in very hot or humid climates, tomatoes left on the counter may ripen too quickly. For unripe tomatoes, placing them in a brown paper bag with a ripe apple or banana can speed ripening due to ethylene gas. Once ripe, they can be refrigerated, but taking them out 30 minutes before eating helps restore flavour and texture.
