Trying to and nobody likes to reach for a healthy snack only to find it has turned into black mush. However, while traditional advice has always been to keep the healthy out of the fridge to stop them from turning brown even faster, this might not always be . Linda Tyler, author of cookbooks and creator of Gracious Vegan, a popular cooking website, has offered a little-known solution to the problem.
By putting yellow bananas in the fridge you can stop them going bad for longer, but the outer skin will turn brown. “If you can bring yourself to peeling that brown skin in the week following, you'll find the inside to be firmer than its brothers and sisters left at room temperature, and its taste will be just fine,” she explained. It all comes down to personal preference, Linda said: “In other words, if you like ‘medium’ , you should consider refrigerating them just after they lose their green cast.
” However if your bananas are too green when you start this process you may run into trouble, . Linda shared: "I tried refrigerating a couple of green bananas. The good news is that the peel didn’t turn brown.
" However, she continued revealing the unfortunate aftermath: “But the bad news is that the inside didn’t start to ripen, so it wasn't sweet or tasty, it just kind of stalled in the pre-ripened state.” So to give your bananas a longer life, keep them separate on a kitchen surface until they turn yellow, then pop them in the fridge. This can extend their shelf l.
