Keep bananas away from your fruit bowl if you want them to last longer
If you’re tired of your bananas going bad too quickly, we’ve got some tips that will not only make them last longer but also keep them at their best all week long. Many of us tend to chuck all our fruit into the fruit bowl, but this can cause some fruits, like bananas, to spoil faster.
The secret to keeping your bananas fresh throughout the week is to avoid storing them near two fruits in particulars: apples and tomatoes. This is because both apples and tomatoes release a natural gas called ethylene, which accelerates the ripening process of nearby fruits.
This harmless gas acts as a chemical signal causing bananas to yellow quicker and develop brown spots in less time. Here are four things you can do to keep bananas fresh for longer:
- Store them separately from other fruits: Especially those that produce high amounts of ethylene, such as apples, tomatoes, pears or avocados.
- Cover the stem with cling film: This can help reduce the release of ethylene by the bananas themselves, potentially giving you an extra five to seven days of natural ripening time.
- Avoid exposing them to high temperatures: A cool, dry place is ideal for delaying ripening.
- Keep them hanging: Using a fruit hanger can prevent bumps that also speed up deterioration.
If you notice those familiar spots starting to appear on your bananas, it’s recommended to pop them in the fridge. This can slow down their ageing process. It might seem odd, considering these fruits come from tropical climates, but the chill of a fridge could be just what they need to extend their ripeness.
Just bear in mind that while the skin may darken, the inside will stay firm and the taste won’t change. Conversely, if you put a green banana in the fridge or wrap its stem, it’ll stay green and unripe.
By following these tips, you can control how ripe you want your bananas to be.