Debunking the common belief that bananas and fridges don’t mix, it's emerged this storage tip isn’t quite the case. Whilst they may shed their vibrant yellow coat, you should not be too hasty in dismissing bananas sporting a browner look. Culinary expert Linda Tyler, celebrated for her cookbook and the much-visited Gracious Vegan cooking site, is slicing through long-held misconceptions.
She claimed that yellow bananas can benefit from time in the refrigerator to curtail their race towards over-ripeness, despite the exterior turning a different shade. Linda explained: “If you can bring yourself to peeling that brown skin in the week following, you'll find the banana inside to be fresher, firmer than its brothers and sisters left at room temperature, and it tastes great.” Discussing her strategies for keeping the fruit fresh, she added: “In other words, if you like ‘medium’ bananas, you should consider refrigerating them just after they lose their green cast.
” Yet, not every banana is fridge-friendly. Those with a hint of green should steer clear of the cold. Shedding light on a failed trial, Linda shared: “I tried refrigerating a couple of green bananas.
The good news is that the peel didn’t turn brown.” Regrettably, she also spoke of the less positive results: “But the bad news is that the banana inside didn’t start to ripen, so it wasn’t sweet or tasty, it just kind of stalled in the pre-ripened state.” Instead of bundling your bananas with the.
