Eating lots of fruit before it goes off can be a challenge while trying to follow a healthy diet, and bananas are one of the worst culprits.
Within a matter of days, the once nicely yellow skin can turn brown and spotty, with the inside mushy and bruised.
There are many food storage hacks out there that claim to combat this, but one food hygiene expert suggested that the best approach is easier than buying expensive containers or single-use plastic wrap.
Sarah Taylor of High Speed Training has shared her advice on how to keep some particularly tricky types of food stored safely.
She said: “Bananas are a household staple in most UK homes, but they can be tricky to store properly and often the timeframe between them being under-ripe to over-ripe is short-lived. So, how should you store them to keep them fresher for longer?”
According to Sarah, the first step to long-lasting bananas happens before they leave shop shelves.
Of course, finding good quality fruit to begin with is key, but she suggested seeking firm bananas rather than ready-ripe ones.
The food hygiene expert explained: “The first step to keep bananas fresh for longer is to buy them when they’re still green, helping to give you the longest window when they’re at their best.
“You should also remove them from their plastic packaging, which traps the moisture released by the fruit as they ripen, making them ripen even faster.”
After the firm, green (and preferably loose) bananas have been secured, it’s time to consider where they are best kept.
According to Sarah, their soft texture and ethylene-rich structure make them well-suited to being stored alone.
She said: “You should always separate bananas from other fruit, as being in close proximity to other ripening fruits will speed up the process for both.
“Instead, keep them in an open bowl on the countertop, well away from other fruits.”
The hygiene professional added: “You should avoid refrigerating bananas whilst they’re ripening, as this can prolong the process, but you can store them in the fridge when they’re ripe.
“They should be good to eat for a week or more. You can also freeze bananas, but this is best when making smoothies or baking, as frozen bananas won’t make the nicest snack.”
To defrost bananas, remove them from the freezer and thaw at room temperature for two hours, or in the refrigerator overnight.
