Bananas are one of the UK’s favourite fruits, with millions sold daily. However, many struggle to keep them fresh for long. The common practice of placing bananas in a fruit bowl can actually quicken their spoilage due to ethylene gas, which accelerates ripening. Being high ethylene producers, bananas are prone to over-ripening when stored among other fruits like apples or avocados. Culinary expert Rachel Sherwood advises storing ripe bananas in the fridge’s produce drawer to slow down ripening, keeping them fresh for 1-2 weeks. Green bananas should not be refrigerated but ripened at room temperature. To accelerate ripening, place them in a brown paper bag with an apple or tomato.
If a banana starts to turn brown, it can be refrigerated, frozen, or used for banana bread. Completely brown bananas shouldn’t be refrigerated as they lose appeal. Refrigeration only affects the peel’s appearance, while the fruit inside remains usable. Storing green bananas at room temperature and yellow ones in the fridge can extend their freshness by an extra two weeks. It’s essential to keep bananas away from ethylene-sensitive fruits to avoid premature ripening.
Rachel Sherwood recommends these storage techniques to prolong the lifespan of bananas. By understanding the science behind fruit ripening, consumers can reduce food waste and save money in the long run. With these tips, you can enjoy fresh bananas for longer without any unnecessary spoilage.