If you’ve been tossing your tomatoes in the fridge without a second thought, it’s time to break a habit.
You might be chilling more than just your groceries; you’re cooling off the rich flavour and juicy texture that make tomatoes one of summer’s most delicious and nutritious fruits.
Tomatoes are best stored at room temperature and out of direct sunlight, where they can stay fresh for up to 10 days. Chilling them in the fridge, especially when they’re not overly ripe, dulls their natural sweetness, alters the texture and reduces the punchy flavour they’re known for.
“Keep them out of the fridge, and keep their flavour alive,” said Dr Carolyn Lister, Principal Scientist and Science Team Leader (Food & Health Information) at Plant & Food Research, and a Trustee for 5+ A Day Charitable Trust.
“This time of year, tomatoes are at their peak – now’s the perfect (and most affordable) time to enjoy them fresh, raw, and full of taste.”
Lister said tomatoes aren’t just about flavour – they’re rich in nutrients. Low in calories, high in vitamin C, and a source of vitamin B6 and potassium, tomatoes support immunity and heart health, and help you tick off your 5+ A Day with ease.
“What really makes them stand out, though, is lycopene – the phytochemical that gives tomatoes their signature red hue. Scientific studies have shown that lycopene can act as an antioxidant and lower your risk of cancer, stroke and other cardiovascular disorders. Better still, cooked tomatoes – like in fresh tomato pasta sauces- make lycopene even easier for your body to absorb,” she added.
“So whether you slice them fresh into a salad, roast them with olive oil or cook them into a quick holiday spaghetti bolognese, you’re not just adding flavour, you’re feeding your body a nutrient boost with every bite.”
