Okay, I heard it here on CH that refrigerating tomatoes was not a great idea, so recently I tried leaving my very ripe, from the shuk, tomatoes out at room temperature. Within a couple of days, at temperatures in the 30s C (90s F), all were unpleasantly soft and some were moldy.
Now I'm back to storing them in the fridge. And they taste fine. In fact, I'm just finishing a tomato/cucumber/avocado/sweet pepper/harif (hot) pepper/red onion/fresh basil/lemon juice salad that tastes more than fine.
So I'd like to hear more specific instructions than just "fridge is bad, counter is good."
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