Bananas are a versatile and nutritious fruit, great for snacking, baking, and blending into smoothies or yogurt treats. However, their quick ripening process can be a downside. Within days of purchasing, the peel starts to brown, and the fruit inside becomes soft and less flavorful. Storing bananas in the refrigerator may slow ripening but can also lead to unsightly dark spots and affect the flavor and aroma of other foods.
To extend the shelf life of bananas, try this simple method that will keep them fresh and firm for up to a week or more at room temperature.
First, prepare a cleaning solution by mixing a spoonful of salt and 1-2 spoons of baking soda in a bucket of water. Soak the bananas in this solution for 5-10 minutes, then gently scrub them to remove any dirt or residue on the peel. This step is crucial as it eliminates any contaminants or ripening agents that may be present on the surface of the banana peel.
Rinse bananas thoroughly to remove external contaminants and ensure longer freshness.
Make sure to dry the bananas thoroughly after washing, as excess moisture can promote decay. Use a clean cloth to pat them dry, ensuring no water droplets remain.
Next, take some plastic wrap or aluminum foil and tightly cover the stems of the bananas, individually or as a bunch. This step helps contain the release of ethylene gas, a natural plant hormone that accelerates ripening, from the stems.
Use plastic wrap or foil to cover the stems, helping to slow down the ripening process.
Finally, thread a string through the stem and hang the bananas in a cool, dry, and well-ventilated area, away from direct sunlight. This method ensures that the weight of the upper bananas doesn’t bruise the ones below. When you’re ready to eat, simply cut off as many bananas as you need, enjoying their freshness and sweetness for up to a week or more.
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