A surprising method could help keep your bananas fresh for longer and stop them from bruising. The carbohydrate-and-potassium-packed fruit continue to ripen after they’ve been picked. They’re known to emit ethylene, a gaseous hormone that speeds up the ripening process.
However, there are steps you can take to try and slow down the rate at which this occurs. The Stellina Food Blog explains that exposing the flesh of the fruit to oxygen “only makes it ripen that much faster”.
The website says that therefore, by hanging a bunch on a hook, “air can move between the bananas more easily and help move the released ethylene gas away from the fruit to keep it from ripening”.
With the bananas still in a bunch, the ripening effect of the ethylene works “more slowly”, it adds. It also helps to prevent the popular snack fruit from bruising on the counter.
However, according to the blog, the best way to keep them fresh is too ensure they’re “cool and protected from the light”.
“Bananas should be stored at around 12C, as they will ripen quicker if they are too warm,” it continues. “Pop them into the fridge: If you want to store your bananas correctly, you can certainly store them in the fridge.”
Bananas rapidly deteriorate after being peeling or chopping, which can make it difficult to use a small amount and store the rest for later.
However, Paula, a mum and co-founder at Creative Housewives, decided to test a little-known method for extending the life of cut banana pieces.
She explained: “In my opinion, to keep your banana slices from turning brown, squeeze some juice from an orange and roll your banana slices in it. Make sure you get the cut ends covered as those will turn brown the quickest.”
Paula said unlike her experiment with lemon juice, she could “barely taste” the orange flavour.
Meanwhile, supermarket giant Aldi has also issued key advice to anyone buying the fruit to help keep them fresh for longer.
