Bananas are a popular fruit that can be eaten on their own or used in a variety of recipes, but storing them in the wrong place can cause them to spoil quickly
Bananas are found in countless kitchens, making for a perfect snack or speedy breakfast. Yet, improper storage of this fruit can transform firm bananas into mush within moments.
Whilst it might appear sensible to keep bananas in a fruit bowl, this is actually the most unsuitable location for them. Understanding the proper storage method can help preserve their freshness for weeks. The majority of fruits release ethylene gas, a plant hormone which initiates the ripening process.
When excessive amounts of fruit are kept together, the build-up of this gas can cause everything to deteriorate quickly. Rachel Sherwood, a chef and founder of Impressions At Home, recommends that the optimal location to store ripe bananas is in the fridge, as this reduces the production of ethylene gas.
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Rachel advised: “The more yellow you see the riper the banana is. Once bananas are ripe place them in the produce drawer of your refrigerator. Refrigeration slows the ripening process considerably but does not stop it. The peel will continue to turn brown, but the fruit will stay fresh and firm for one to two weeks.”
There’s a widespread myth that bananas shouldn’t be stored in the fridge as the chill causes their skin to blacken. Nevertheless, whilst the skin may alter colour, the flesh inside stays yellow and tender, making it completely suitable for consumption over an extended period, reports the Express.
Only keep yellow bananas in the refrigerator as green bananas won’t mature correctly at chilled temperatures, resulting in diminished taste. Rachel explained: “Green bananas are not quite ripe and will keep the longest and ripen slowly at room temperature on the counter. To speed the process, place them in a brown paper bag, add an apple or tomato to the bag to speed the process even further.”
Should you have a banana on your worktop that’s just starting to turn brown, it can still be popped in the fridge, but can also be frozen or used to whip up banana bread.
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Nevertheless, completely brown bananas shouldn’t be put in the fridge as they will cause the skin to become mushy, making them unappetising to eat. Rachel added: “If the banana has more brown or black than yellow on the peel then it is overripe and can still perfectly be used in baking applications.”
The optimal way to store bananas is to initially keep them at room temperature on the kitchen worktop away from a fruit bowl when they’re green, then pop them in the fridge once they turn yellow to keep them fresh for two weeks longer.
Even so, completely brown bananas shouldn’t be put in the fridge as they will cause the skin to become mushy, making them unappetising to eat. Rachel added: “If the banana has more brown or black than yellow on the peel then it is overripe and can still perfectly be used in baking applications.”
The secret to keeping bananas fresh for a fortnight is to first let them ripen on the kitchen counter away from other fruits, then pop them in the fridge once they’ve turned yellow. It’s that simple.