Tips On How To Keep Bananas Fresh and Forestall Them Turning Off

Foods & DrinksFood

  • Author Arthur Bonson
  • Published April 14, 2011
  • Word count 456

Bananas are a cheap, appetizing fruit that provides not merely fantastic taste and value but additionally offers a great number of outstanding health advantages for instance being a wonderful supply of potassium, which helps to regulate blood pressure (and obviously avoid painful muscle cramps) and a natural antacid effect which will help to guard the stomach from ulcers. Without a doubt, the one downside for them is that they have a fairly brief life expectancy - it's not easy to keep bananas fresh. Alas, storing bananas inside a refrigerator only speeds up the browning process since the low temperature leads to the breakdown of cells, so bananas should be stored at room temperature right up until they are really ripe and then stored within a refrigerator to help keep them from ripening more.

Bananas naturally grow in warmer climates, so they're going to brown faster through the summer season than they will in the winter time - warmth speeds up the ripening process, and yellow skinned bananas will turn brown quickly, both inside and out, giving them only a couple of days or so of freshness. For best results and extended shelf-life you ought to obtain greener bananas and allow them to ripen, then put them in the refrigerator as soon as they've ripened; the surface will turn brown however the produce will stay white and firm, extending the bananas' freshness for up to 4 days after it ripens.

If you purchase bananas and they're not as ripe as you would like them. You'll be able to increase the ripening process by putting the bananas in a paper bag for a couple of days, the skin may still be green but the flesh of the product would be soft and sweet.

If the bananas turn out to be overly ripe put them into your freezer, the banana will go brown or perhaps black, nevertheless it will retain its sweet taste and be fantastic for cooking and baking after it is defrosted, it will likely be mushy and sweet tasting, perfect for recipes like banana bread.

Once a banana has had it's skin peeled it has a natural tendency to start turning brown, this process can be delayed as well as stopped by misting it or dipping it in an acidic product juice such as lemon, lime, pineapple or orange. In addition, there are a couple of commercial products which have the same effect. Banana slices have to be rubbed or brushed with product juice, avoid immersing the slices in juice, mainly because this will make them soggy.

Always keep bananas away from other fruits given that they produce a great deal of ethylene gas which will speed up the ripening of any fruit stored close to them.

Arthur likes writing about food as well as the numerous subtopics. Check out Arthur's suggested Stainless Steel Mandoline via the website.

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