3. Avocados
Avocados are classic climacteric fruits; they are intentionally harvested when they are rock hard and rely entirely on room-temperature storage to soften into a creamy, edible state. Putting an unripe avocado in the refrigerator brings this vital softening process to a grinding halt. The cold temperature paralyzes the enzymes responsible for breaking down the avocado’s complex carbohydrates into smooth, rich fats. If you slice into an avocado that has been chilled before ripening, you will encounter a rubbery, tasteless flesh that is nearly impossible to mash or spread. You should only move avocados into the refrigerator after they yield slightly to gentle pressure in the palm of your hand. Once ripe, the cold will help preserve that perfect state for an additional day or two.
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If my bananas get too ripe on the counter, I peel them, put them in a produce bag (plastic bag) and put them in the freezer. You can eat them like ice cream.