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Paul M. Cook Paul M. Cook is offline
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Default Slowing banana ripening?


"Cindy Hamilton" > wrote in message
...
On Mar 26, 2:45 pm, "Paul M. Cook" > wrote:
> "Goomba38" > wrote in message
>
> ...
>
> > Ken wrote:
> >> Any tricks to slow down banana ripening? I bought a bunch of yellows
> >> (that's all they had, no green ones) last Saturday and by Tuesday the
> >> skins were covered with big brown splotches. I usually try to buy
> >> mostly
> >> green bananas and they last for five or six days.

>
> > It might be too late for this batch but you can put them in the
> > refrigerator as they get to the point where you like them. It will
> > darken
> > the skin but the fruit remains fairly unaffected, albeit cold to eat out
> > of hand.

>
> I consulted an expert on this, Chiquita Banana. This was her response:
>
> "I'm Chiquita banana and I've come to say - Bananas have to ripen in a
> certain way- When they are fleck'd with brown and have a golden hue -
> Bananas taste the best and are best for you - You can put them in a
> salad -
> You can put them in a pie-aye - Any way you want to eat them - It's
> impossible to beat them - But, bananas like the climate of the very, very
> tropical equator - So you should never put bananas in the refrigerator."


I like bananas only at a certain stage of ripeness. Once they're past
that,
they go in the garbage. Refrigerating them is the best compromise
I've
found.


Have you ever heard of banana bread? Banana muffins? Seems so wasteful to
toss them when they need to be all mushy to worin in said pastries.

Paul