3 Ways to Prevent Bananas From Ripening Too Hurry

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Bananas turn dark for many reasons. When you peel the fruit, the oxygen reacts with the enzymes contained in it, causing it to darken. The peel turns black due to the yellow pigments that deteriorate without being replaced. Knowing the processes behind banana ripening helps keep them fresh, tasty and edible. Here are some techniques to prevent them from maturing quickly.

Steps

Method 1 of 3: Store the Bananas with the Peel

Step 1. Buy the fruits when they are still green at the end and yellow in the central portion

This means they are not quite ripe yet.

• Make sure there are no dark spots or blemishes. Dents or holes leave the pulp exposed to the air which accelerates ripening.
• Don't buy bananas that are already completely yellow. These fruits ripen very quickly and their shelf life is short. That's why you have to buy them when they are still a little green, you will have more time to consume them.

Step 2. Store them at room temperature until ripe

Avoid exposing them to heat sources as it accelerates ripening.

Do not refrigerate them if they are still unripe. It could have a negative effect and cause the skin to become dark in no time. This is because the cold breaks the cell membrane prematurely allowing the production of melanin which darkens the fruit. Ironically, the pulp will not be ripe

Step 3. Hang the bananas

In this way they will not dent and will be exposed to the air at the same time. You can also seal the stem of the banana bunch with cling film. This limits the amount of oxygen on the stem and keeps the bananas fresh for another week.

Step 4. Keep them separate from the rest of the fruits and vegetables

Both release a special hormone that accelerates maturation.

• If you keep fruit and vegetables together with bananas you make ripening faster. Curiously, it is a “contagious” process. Plants naturally produce ethylene which is the basis of maturation. Already brown fruits and vegetables emit more ethylene than normal causing the rest of the fruit to ripen.
• Do not store bananas in sealed bags. Also in this case the responsible is the ethylene that accumulates in the bag and makes the bananas ripen faster.

Step 5. Once ripe, you can store the fruit in the fridge

Now that the ripening has begun, the cold will do no harm.

• To stop the process, you have to slow down the chemical reaction that ethylene produces. The cold is an excellent ally in this.
• Don't worry if the peel gets dark, this is very likely to happen. This is due to the pigments in the peel and has nothing to do with the freshness of the pulp. This will be delicious and firm.

Method 2 of 3: Store Peeled Bananas

Step 1. Place them in an airtight container and put them in the freezer

You can freeze them for later use.

• Although peeled bananas have no protection from the external environment, an airtight container limits the amount of air they come into contact with. The freezing temperature also slows down the emission of ethylene much more than simple refrigeration in the fridge can do.

  

• Unlike refrigerated bananas, frozen bananas are not immediately edible. You have to leave them at room temperature for an hour so that they thaw.

  

Step 2. Rub the banana with lemon or lime juice

The acidity contained in it acts as a preservative and maintains the yellow color of the banana for longer.

• The fruit does not need to be soaked in juice, a larger quantity does not mean better conservation. The result will be just a sour banana.
• For sweeter alternatives, try orange, apple, or pineapple juice. All of these have sufficient acid content to prevent the banana from turning dark. In addition, apple juice has a very delicate flavor that is barely perceived; if you plan to prepare a fruit salad, choose different juices.

Step 3. Soak the banana pulp in a solution of water and vinegar

Also in this case it is the acidity that preserves the fruit: that of the vinegar rather than the juice.

• Vinegar proves to be a good solution if other juices alter the flavor excessively. Mix one part of vinegar for every 4 of water. Soak the banana, sliced or whole, for about 3 minutes.
• Avoid leaving the fruit in the solution for more than three minutes; in fact it would become too soft and acquire a too strong flavor of vinegar, which is less palatable than that of lemon juice.

Step 4. Soak the banana with water and vitamin C

If you don't have vinegar or other fruits, this has a similar effect when dissolved in water.

• Break up a vitamin C tablet with a spoon and add it to a glass of water. Stir the solution and soak the banana for a few seconds.

  

• Effervescent tablets are particularly suitable. Put one in the water, when it no longer "fizzes", immerse the banana immediately for a few seconds.

  

Method 3 of 3: Overripe Banana Recipes

Step 1. Make banana bread

Just because you haven't been able to keep all bananas from over-ripening doesn't mean you can't use them in delicious recipes.

• Banana bread is even sweeter and tastier when the fruit is very ripe and is the answer to those bananas considered "a lost cause."
• Bananas are edible for longer than you might think. As long as it does not show signs of mold, fruit flies or insect eggs, it can be consumed even if it is very soft and dark.

Step 2. Make a banana and apple smoothie

Put the overripe bananas in a blender with a few other ingredients to create a yummy drink.

• All you need is a ripe banana, half a peeled and cored apple, 5 baby biscuits, a pinch of cinnamon, a pinch of vanilla extract, a cup of milk and a handful of ice cubes.
• First, blend the fruit with the cookies until you get a smooth puree. Then add the other ingredients and continue blending. Add the milk until you get the desired consistency.
• If you want a thicker smoothie, add the oat flakes or blend them with the rest. A crunchy ingredient is always great in a smoothie.

Step 3. Freeze the banana and make popsicles

This is quite a simple preparation.

• You need two large, finely sliced ripe bananas, two tablespoons of brown sugar, one of butter, a pinch of cinnamon, 120ml of Greek yogurt, 120ml of milk, one teaspoon of vanilla and one teaspoon of rum extract.
• First add the bananas, sugar, butter and cinnamon to a bowl and microwave at 30 second intervals until the fruit is soft. Stir the mixture. Wait until the fruit is cold and then add the yogurt, milk, vanilla and rum extract. Blend the ingredients and pour the mixture into popsicle molds. Place them in the freezer for a couple of hours or until they are completely frozen. Take them out of the molds and enjoy the popsicles!