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Bananas are wholesome. Bananas are sweet. Bananas keep you full. Yeah! Yeah! We know all that. But yellow bananas are disgusting when they overripen and become black! Who on earth likes those mushy, gooey fruits anyway? Unless, of course, you love to bake and can turn overripened bananas into banana oatmeal cookies or banana breads, at your will. Not all of us are bakers in the making, are we?
So how do we prevent our favourite banana fruit from ripening faster than we like and ensure they don't find their way to the dustbin? We've got 5 awesome tips and tricks up our sleeve for you to keep bananas fresh for longer.
- DO NOT keep your bananas with other fruits in a fruit bowl. Most fruits release ethylene as they ripen which causes bananas to ripen faster.
- Keep the bananas in a cool place, away from direct sunlight. Heat acts as a catalyst, ripening these fruits faster. This doesn't mean you keep them inside the fridge, because that will turn your beloved fruit, black.
- DO NOT store bananas in a closed container or bag. Nope! NEVER do that! When you are not eating bananas, do not stuff them into a restricted space because their peels rub against each other and get bruised. The fruit ripens faster at these bruise points.
- Banana stem releases ethylene gas, which, as you already know by now, makes the fruit ripen faster. Try wrapping the crown of the bananas with some plastic. You simply restrict the release of ethylene, saving your bananas from turning into a slithery pile of mush.
- Always choose carbide-free bananas. Carbide-ripened bananas, apart from being inferior in taste, are overly soft. As a result, they have a much shorter shelf life than their naturally ripened counterparts.
Follow these tips while you buy naturally ripened, 100% carbide-free bananas from Keventer. And don't forget to look for an authenticity sticker when you shop for Keventer Bananas, so you know you've bought the real stuff. Enjoy a nutritiously sweet treat, every day!
