Despite being among the most popular fruits in Portugal, banana continues to raise doubts when the theme is its conservation. With the arrival of hot weather, many families choose to put this fruit in the refrigerator, believing that this will help prolong their useful time. However, the result may be the opposite, the best place to keep bananas during the summer is in a cool, dry space and far from direct light, not in the fridge or the fruit tree.
According to experts cited by the Spanish newspaper As, the cold significantly alters the texture and taste of banana. The bark can maintain a more beautiful look, but the interior becomes flurry and loses part of its nutritional value, making the fruit less pleasant to the palate.
Even if the fridge avoid the appearance of dark spots, this does not mean that the banana is in good condition. In fact, the consumer experience can be very impaired, with the fruit losing essential qualities.
Dangerous Fruites and Combinations
Another frequent mistake is the place where the bananas are placed inside the house. They are often left in fruits next to apples, tomatoes or pears, but this decision can accelerate their rotting.
The explanation is in the ethylene, a natural gas released by various fruits that accelerates maturity. When bananas are constantly exposed to this compound, they mature faster and soon after they enter the process of decomposition.
This detail is particularly important for those who prefer still green or poor bananas. Avoiding exposure to ethylene is essential to preserving the taste and consistency of the fruit longer.
Where and how to keep it correctly
The best way to keep bananas is simple and requires no great tricks. The ideal is to keep them at room temperature, in a cool place, dry and far from direct light. This combination allows them to mature naturally and balanced.
There are also small gestures that make a difference. Instead of leaving bananas inns on a surface, it is best to hang them on a support. This avoids pressure zones and prolongs its ideal conservation state.
Another caution to be with the plastic bags. Lack of ventilation favors fermentation and accelerates fruit rot, making it unfit for consumption within a few days.
Accelerate or freeze: depending on the need
When you want to mature still green bananas faster, there is a homemade trick that can be useful: put them in a paper bag with an apple. “The apple ethylene will help to mature the bananas faster, in a controlled manner,” recalls the As.
On the other hand, if the banana is already too mature, freezing is a good solution to avoid waste. Once peeled, they can be frozen and used in shakes, pancakes or cakes.
One of the most popular ways of reusing mature bananas is the classic banana bread. Wet texture and sweet flavor make this recipe an easy success to prepare, ideal for snacks or breakfasts.
Maintain the taste and nutrients
Although it may seem like a resistant fruit, the banana requires some basic care. Small decisions on storage can have a major impact on their durability and nutritional quality.
According to the most important thing is to avoid solutions that compromise your natural cycle. Storing the fruit in the fridge or mixed with other species may seem practical, but tends to shorten its service life.
Keeping bananas the right way is simpler than it seems. With attention to the place, temperature and type of contact with other fruits, it is possible to keep this fruit at the ideal point for several days.
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