Bananas are notorious for ripening quickly, often turning spotty and brown before you can enjoy them. However, culinary expert Mike from Kitchen Tips Online has shared a 'special' storage method that can keep bananas yellow for significantly longer.
In an experiment, Mike presented two batches of bananas purchased from the same store on the same day. One batch was brown and rotting, while the other remained perfectly yellow after over 10 days. The secret lies in absorbing ethylene gas, a growth hormone produced in the banana stem that accelerates ripening.
Mike explained: 'If you can control ethylene gas, you can control when the bananas ripen.' He recommends storing bananas separately from other fruits in a container with Blue Apple Produce Savers, which absorb ethylene gas and can extend freshness by up to 15 days.
For a cheaper alternative, simply separate bananas from their stems and wrap each stem in cling film. This prevents ethylene gas release, keeping bananas fresh for up to 10 extra days. Store them in a cool, mild spot, avoiding extreme temperatures.
Contrary to popular belief, the fridge is one of the worst places for bananas. As tropical fruits, they are not suited to cold temperatures, which can cause the skin to blacken and rot. By controlling ethylene gas and proper storage, you can reduce food waste and save money.
