The UK’s current heatwave may be glorious for topping up your tan but it’s not great for the bananas sitting waiting to be eaten in your kitchen, as they ripen and spoil faster in hot temperatures. When the weather is warm it increases the rate at which enzymes break down the fruit, which causes it to turn soft and develop brown spots. Bananas already ripen quite quickly as they produce ethylene gas – a natural chemical compound that promotes ripening – and as this is released, it stimulates enzymes to break down starch into sugar. This is what causes the banana to turn soft and yellow, and gives it that deliciously sweet taste, but eventually it will become overripe and mushy.
As hot temperatures speeds up this ripening process, you may find your bananas turn into a brown mushy mess before you’ve had a chance to eat them. But if you store the fruit correctly, it is possible to slow the ripening down.
According to food experts, bananas should be stored in a cool, dark place when the weather is warm to help keep them fresh for longer.
Fruit and veg producer Dole says the ideal temperature for storing bananas is 12C, so you should avoid putting them in the fridge as the colder temperatures can stop ripening and turn the peel black.
Instead, bananas should be kept at around 12C in a cool, dark place, such as a pantry or a cupboard, away from other fruits and away from direct sunlight.
Avoid storing bananas inside a bag or an enclosed container as this will only speed up ripening – simply keep them loose and in the open air.
Dole says: “Keep them cool and protected from the light: Bananas should be stored at around 12, as they will ripen quicker if they are too warm. A darker room without direct sunlight is ideal. A warm kitchen is therefore not the best place for your bananas.”
Experts also recommend hanging bananas on a hook when storing them, instead of laying them down, as this helps to prevent bruising, but keeping them away from sunlight is the main thing to avoid spoilage.
Real Simple adds: “Don’t store bananas in a place that gets a lot of sunlight or is too close to the stove. The heat from the sun (or stove) will cause them to ripen faster.
“Don’t keep bananas in a fruit bowl or anywhere else that puts pressure on them, as this pressure will cause bruising and can create brown spots.
“Store bananas away from foods like apples, pears, avocados, and peaches, as these fruits release ethylene gas that can cause bananas to ripen more quickly.
Wherever you store your bananas, make sure the temperature is around 54 degrees Fahrenheit (12C). According to Dole, this is the ideal storage temperature for bananas. Refrain from storing bananas in a closed container or bag, as this causes them to spoil very quickly.”
