If it seems like your bananas are spoiling before you have time to eat them all, we have some tips that may help them last longer. While many of us like to keep all our fruit together in the one bowl, this is to be avoided.
Two fruits in particular can cause bananas to ripen quicker: apples and tomatoes. But why does this happen? Both apples and tomatoes release a natural gas called ethylene, which accelerates the ripening process of nearby fruits.
Although harmless, this gas causes bananas to yellow faster and develop brown spots more quickly. Here are some tips to extend the freshness of your bananas:
- Store them separately from other fruits, especially those that produce high amounts of ethylene like apples, tomatoes, pears or avocados.
- Cover the stem with cling film, which can help reduce the bananas’ own ethylene release, 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.
Bananas can go from perfectly ripe to overripe in what seems like a matter of hours
(Image: Getty)
If you notice brown 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 coolness of a fridge could be just what they need to extend their ripeness. Bear in mind that the skin may darken, but don’t fret, the inside will stay firm and the taste will remain unchanged.
And 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 the level of ripeness you prefer.