Fruits are God’s divine desserts.
They do have sugar, but they also have fiber and nutrients to balance out all that sweetness and make it easier for the body to process.
To max out on fruit flavors, don’t refrigerate. Instead ripen at room temperature. Cold destroys enzymes that enhance fruits tastiness and can even cause nutrient loss.
Over time, as your fruits are sitting on the shelf, their sugars will actually cook them heatlessly, from the inside out, dissolving the cells, which will then release their liquid, making them softer and juicier.
If you do refrigerate, think about using a high humidity crisper drawer, which is designed to trap moisture.
Many fruits will maintain their juiciness in the humid environment.
Still, while humidity in a fruits environment can be a good thing, you want to make sure that the skins are kept dry.
Wetness on the surface of fruits can promote the growth of mold, which will accelerate the rate of spoilage.
