After buying bananas, it’s normal to expect them to last a couple of days; however, that may not be the case. After a few days, bananas begin to develop brown spots on the peel or on the banana itself. Fortunately, there are various ways to keep your bananas looking fresh. This piece highlights the various anti-ripening hacks for peeled and unpeeled bananas.
Wrap banana stems
An excellent way to keep bananas looking fresh is by wrapping the stems in plastic wrap. Bananas produce ethylene, a gas responsible for the ripening and browning of various fruits. Much of ethylene is released through the banana crown. Once the bananas are wrapped, the ripening process slows down. During storage, it’s best to separate and wrap each top separately to prolong its shelf life.
Pop them into the fridge
Once bananas are fully ripe, it’s advisable to store them in the fridge. This is because refrigeration slows further ripening and prolongs the bananas’ shelf life for about 1 to 2 weeks. During this period, expect the banana peel to continue browning; however, the fruit’s interior remains firm and fresh.
Adding citrus juice to freshly cut banana slices is an effective method to prevent browning and preserve their freshness. Once bananas are cut, peeled, or bruised, they rapidly develop a brown hue because of oxidation; this browning also reduces their shelf-life. Sprinkling some lime, lemon, or pineapple juice keeps the banana slices fresh and delicious.
Vinegar works the same way as citrus juice. Add a few teaspoons to a cup of water to make a vinegar bath and soak the banana slices. The essence of diluting vinegar with water is to neutralize its sturdy sourness.
Unlike refrigeration, freezing bananas preserves them for a more extended period. Bananas can be stored peeled or unpeeled; however, use freezer-safe bags to avoid freezer burn. Peeling before freezing is highly recommended as they make great banana chunks ideal for smoothies, while bananas that are stored unpeeled turn black in due time.
Store them away from other fruits
one should not store bananas together with other fruits. Fruits such as figs, peaches, pears, avocadoes, plums, and apples release a lot of ethylene, increasing the ripening process in bananas.