There’s nothing worse than a bunch of bananas going rotten without you realizing – especially when food prices are so high. But now a popular chef has shared the secret to keeping them fresh for weeks.
Bananas are a popular fruit in most households – they are full of fiber, antioxidants, vitamin C, potassium, and magnesium, making them a great addition to a healthy, balanced diet. However, they can go off quickly, turning brown and soft, so storing them properly is important if you want to enjoy them for longer, reduce food waste, and save money.
Many people will simply pop them in their fruit bowl or hang them on a banana tree when unpacking the shopping, which can help to prevent bruising and allow them to ripen more evenly. However, a top chef has shared another way to make sure they last even longer.
Chef Peter Sidwell of CookServeEnjoy advises storing bananas in a cool spot, away from heat sources, as they need warm, bright, and moist conditions to ripen. It’s best to make sure they aren’t near any windows as the sun can accelerate ripening. Removing them from their wrappers is also recommended, as cellophane will speed up the ripening process.
Once the bananas have ripened to your preference, Peter suggests refrigerating them using a special banana preserving bag. Polyester bags will help keep bananas fresh for up to two weeks in the fridge, even if the skin turns brown. He emphasizes that bananas should not be refrigerated until they reach the desired ripeness as they will remain hard and tasteless.
It’s important to note that bananas release a gas called ethylene from their stems, which speeds up ripening, not only for themselves but also for surrounding fruits. To prevent the rapid ripening of other fruits, it’s best to store bananas separately. Wrapping the banana stems in plastic or tin foil can help retain some of the ethylene and slow down the ripening process even further.
If you find yourself with half a banana that you want to save for later, don’t fret. Peter recommends squeezing a little lemon juice over the remaining portion to reduce the PH levels. Wrapping it in cling film will keep air away from the fruit and slow down the oxidization process.
For those with excess bananas, freezing them is a great option. However, it’s advisable to peel them beforehand to prevent them from going mushy and to speed up the thawing process when you’re ready to use them. Frozen bananas can be stored for up to six months, with the best taste experienced within the first three months.
Storing bananas properly not only extends their shelf life but also reduces food waste and saves money. By following these tips from Chef Peter Sidwell, you can ensure your bananas stay fresh and delicious for longer periods. So go ahead, stock up on bananas and enjoy their many health benefits without the fear of them going bad too soon!
Let us know in the comments below if you have tried any of these tips and share your thoughts on keeping bananas fresh.
