Summer is the great enemy of bananas. Or a friend, depending on how you look at it. For all those who like their bananas to be very ripe and soft, summer is the perfect time because even the greenest bananas will become so ripe within two or three days that the peel will start to break out with dark freckles.
If you're one of those people who doesn't like fully ripe bananas or likes them to buy a little extra to always have them on hand, the summer heat will drive you crazy.
But summer is not the only cause of faster ripening and deterioration of bananas. Check first in what place and in what company you keep them.
One of the reasons why bananas turn black quickly is that we keep them in the wrong place and in a society that affects them badly: if they are in a fruit bowl, and in the same bowl are apples and similar fruits that emit ethylene, your bananas are doomed to perish quickly . And not only can other fruits have a bad effect on bananas, sometimes they can have a bad effect on each other as well.
Bananas are best separated, not only from other fruits but also from each other. If you do not have the conditions to keep the fruit separately, try to isolate the stems of the bananas using plastic or aluminum foil. This little trick can ensure that they last you more than a week, it says Free Dalmatia.
What you should never do is put bananas in the fridge, to protect them from the accelerated ripening that occurs in the summer. Your bananas will quickly turn black on the outside, while the inside can become floury.
It is much better to remove them from the kitchen in a fresher room.
But if you have ripe bananas, that also changes things. Sprinkle sliced bananas with a little lemon juice, this will lower their pH and delay rotting, then put them in the fridge wrapped in plastic film or stored in an airtight container or food bag. Bananas left this way can stay fresh for three to four days.
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