Bananas, those sunny fruits that can brighten up a fruit bowl, are . But fear not, as there are clever storage tips that can extend the life of your bananas and keep them from turning into brown mush. While they may look immaculate in stores, have a notorious reputation for rotting rapidly once you take them home.
So, where you place these yellow fellows in your kitchen could be pivotal. You might be tempted to toss them in the fridge to preserve their appeal, but that's not necessarily the winning move, reports . For those whose strategy has always been to keep them cool, Tamika Sims, senior director of technology communications at the International Food Information Council, offers some ripe advice.
Shedding light on supermarket strategies, she told Martha Stewart, "Notice that bananas are not stored in refrigerators in the grocery store." Before you commit to cold storage, be wary; the US Department of Agriculture alerts us to the dreaded "chilling injury" if bananas get frigid too early, resulting in bitterness and unsightly peel discolorationnot to mention stubborn ripening resistance. Sims guides us with kitchen counter wisdom: " can be stored on a kitchen counter until they are ripe, and then they can be stored in the refrigerator for at least two days more or until the skin becomes black.
" But wait, there's more than one trick in the book for achieving peak freshness. Such as the nifty tactic of wrapping the stems of individual bananas after they've broken free from th.
