All the tricks for storing bananas for a long time. Discussion on LiveInternet

Everyone loves bananas - both adults and children, and a lot has already been said about the benefits of bananas and banana peels. Let's figure out which bananas are healthier - fresh, greenish ones, or those that have been in the kitchen for a long time, become very soft and even blackened?

We will also consider the rules for preserving and storing bananas.

Briefly about the benefits of bananas... Bananas contain easily digestible carbohydrates, as well as glucose, fructose and sucrose. In addition, bananas are rich in minerals and vitamins. Banana is a powerful antidepressant. It contains a large amount of vitamin B6. It is he who is responsible for the formation of the happiness hormone. Bananas also contain a lot of potassium, which is essential for heart function. Bananas are also essential for our blood. Yellow fruits contain a large amount of iron, which increases hemoglobin levels. Banana pulp is an excellent sorbent and cleanses the body after poisoning.

There is an opinion that bananas should be avoided during a diet, as they are rich in starch. But nutritionists do not agree with this - bananas contain malic acid, as well as enzymes, thanks to which carbohydrates are absorbed better. In addition, a banana can help the body maintain a certain level of blood sugar, so you are not at risk of attacks of uncontrolled appetite. Good news for those losing weight is that 100 g of bananas contain only 90 kcal, while bananas have no fat at all.

The right banana

As a rule, a certain variety of bananas goes on sale - Robusta moris. Also, mainly table banana varieties appear on the CIS trading floors: Gros Michel, Cavendish, Lakatan. But sometimes there is another variety (I, for example, came across it :), popularly called fodder banana. This green banana is a separate variety and not unripe bananas. The fruits are large and inedible raw. Banana chips are made from them here. You can also boil them, etc. It is sold not in fruit shops, but in vegetable shops, along with cabbage and potatoes.

Remember that the correct banana is characterized by a rich yellow color, a slightly ribbed, streamlined shape, and a shiny, smooth surface. The parameters of a high-quality banana fruit have long been determined: volume 3-4 centimeters, length 20 centimeters or more.

If the bananas are yellow, then the tail should ideally be slightly greenish, not dark. One or two bananas a day will be enough. Nutritionists do not recommend eating them on an empty stomach.

So, bananas contain a large amount of nutrients and essential vitamins that are vital for health. But a lot depends on their color.

How to choose good and tasty bananas

Different bananas have different beneficial properties, depending on the degree of ripeness. For example, ripe fruits are higher in calories than green ones. However, unripe fruits contain more sodium.

To make your choice, you should pay attention to the following points:

1. Spots on the peel are a sign of ripeness. When purchasing, you need to take into account the fact that such fruits will turn black within 2 days. If there is mold on the peel, this indicates improper transportation of the fruit and you should not purchase it.

size 2. It is believed that the highest quality fruits are those larger than 20 cm. But you need to remember that their taste is no different from smaller bananas.

3. Smell. Ripe fruits have a rich, pleasant aroma.

4. The peel must be intact, without a torn tail. It is not recommended to buy fruit with a burst skin or a rotten stem.

5. Color. Ripe fruit has a bright yellow color. You should not buy fruits with pale skin.

6. Ripe bananas have a more rounded shape and feel firm and elastic to the touch.

7. Location. It is believed that the most delicious fruits are in the center of a banana bunch. If a person needs to buy 1-2 pieces, then they should be picked from the center.

Few people know why stickers are put on fruits. Firstly, this is done so that buyers remember the supplier's brand. Secondly, stickers with codes are placed on some fruits. If there is a marking on the peel with a code containing 5 numbers starting with 8, then these products contain GMOs.

Before purchasing, you should not only inspect the integrity and appearance of the fruit, but also read the text on the stickers.

If food is purchased for a holiday, then you need to take ripened bananas so that guests do not have to eat unripe fruit.

Green bananas

The texture and flesh of green fruits is firmer than that of ripe ones. Green bananas, also called baby bananas, fill you up faster, helping you lose weight by regulating your appetite. They have a low glycemic index and control blood sugar levels.

Benefits of unripe bananas:

Because unripe bananas have more starch, this means they contain less sugar (which is why they don't taste sweet). This may be especially helpful for people trying to avoid sugar, such as people with diabetes.
Eating green bananas helps prevent heart problems by lowering blood cholesterol levels.
The starch in unripe bananas can make you feel full faster and longer. This makes them a great snack between any meals. It can also help you burn more fat faster,
helping you lose weight by regulating your appetite.
They have a low glycemic index and control blood sugar levels.
Higher probiotic saturation.
Probiotics are especially beneficial for the colon. They also help improve the absorption of nutrients (especially calcium).
Green bananas are rich in vitamin B6 . It is important for nearly 100 enzymatic reactions in the body and is necessary for the production of hemoglobin, which also saturates the body with oxygen.

Recipes for storage

I make preparations for long-term storage. I will describe examples of how to preserve processed bananas at home for as long as possible.

Banana puree

An ideal option for children is mashed ripe banana.

Author's note

Natalia Papanova

Blog author

Use overripe fruits, they have more sugar. This banana dessert is enjoyed by children of all ages.

Ingredients:

Bananas - 500 g.
Sugar - 1 tbsp. l.
½ ripe green apple.

Cooking instructions.

I peel and pit fruits.
I boil for 15 minutes. in boiling water.
I grind it through a sieve.
Add sugar and mix.
I put 250 g into sterile jars.
I put it in a pan with water and sterilize for 15 minutes.
I twist it and cool it upside down.

Canned food is stored for 12 months in a dark place at a temperature of 19-25 degrees.

Calorie content: per 100 g of prepared dish 77 Kcal.

Conservation

I make another interesting dessert from bananas - jam. The cooking method is simple and does not require much time.

Ingredients.

Banana pulp - 1 kg.
Juice of 1 lemon.
Sugar - 0.5 kg.
Glass of water.

Instructions:

I cut bananas into slices.
I make syrup from sugar and water.
I dip banana slices into the hot syrup.
I boil for 30 minutes.
Let it cool and add lemon juice.
I blend with a blender until smooth.
I put it back on low heat.
Boil, stirring, until the volume is reduced by 2 times.
I pour the finished jam into a 0.5 liter container, screw it on and cool it with the lids down.

The jam stands in a dark place on the shelves of a kitchen cabinet for 12-18 months.

Calorie content: per 100 g of jam 169 Kcal.

Check out an unusual version of jam with canned pineapple.

Dried bananas

I love to eat delicious porridge with dried bananas. All winter and spring I have dried fruits for porridge.

Author's note

Natalia Papanova

Blog author

After drying, the weight of the product decreases, but the beneficial qualities remain.

Dried banana slices

Like dry land.

I take ripe but still strong specimens.
I peel and cut into rings 7 cm thick.
Place on a baking sheet lined with paper.
I put it in the air, covering it with gauze so that the flies do not lay larvae on the sweet rings.
Dry the slices in a ventilated place for 5-7 days.
If you want to make banana chips, dry the slices for 2 weeks.
I put the dried ones in a container with a lid.

Have you tried drying bananas yourself?

Not really

I keep it in the kitchen cabinet for 6-9 months.

Calorie content: 100 g of dried product 346 Kcal.

Watch the video for the recipe for drying with cinnamon.

We've finished our kitchen chores, let's sit down and have some tea and see how to grow quince from a seed at home; this low-calorie fruit retains its taste almost all winter.

FAQ

Natalia Papanova

Blog author

Ask your question

If you have any questions, I will provide answers to frequently asked questions.

Why do bananas turn black?

There are several reasons: • a sharp change in humidity and temperature; • exposure to sunlight on the fruit; • violation of storage conditions.

At what temperature is it best to store?

The ideal storage temperature is 12-13 degrees.

What's the best way to preserve bananas for a week?

I buy unripe ones and pack each one individually in paper and put it in a cool, dark place.

What is the best way to preserve bananas for a long time?

I store it in the freezer or canned for a long time. I store fresh ones in the basement or pantry hanging on hooks.

Yellow bananas

Ripe and yellow bananas are rich in antioxidants that fight diseases caused by free radicals in our body. They contain an ingredient called dopamine, which prevents heart disease, reduces the risk of degenerative diseases and improves mood.

Benefits of ripe bananas:

When bananas are soft and very ripe, they are much sweeter. This happens because complex carbohydrates and sugars gradually break down into simpler sucrose over time. This means that it is much easier for the body to absorb them; this product is very useful for digestion .
Ripe bananas contain more antioxidants. Antioxidants are good for health : they improve immunity, have anti-aging and anti-inflammatory properties.
Yellow bananas contain magnesium, which can help you cope with insomnia, as these fruits have neuroprotective effects and relax the muscles of the body. Magnesium also lowers brain temperature and regulates hormones.
Yellow bananas are also one of the richest sources of potassium , which is a metabolism-regulating electrolyte; It helps the body produce energy and promotes protein synthesis, which is important for the production of muscle tissue.
Bananas also contain phosphorus , which is essential for bone health and is one of the components used to make DNA in the body.

Which bananas to choose

When choosing fruits, you need to pay attention to color. This determines how long the bananas will be stored.

The fruits that last the longest are those that are green in color, have a dense structure, not too sweet pulp, with a grassy taste, and are difficult to separate from the bunch. They are able to ripen during storage.

Fruits that are yellow in color are ready to eat. Their consistency, aroma and taste reach the required indicators of consumer maturity and have a marketable appearance.

A banana peel that is darkened or has dark spots is a sign that it is overripe. You can use it, but you can’t store it. In addition, its appearance is not very presentable, and therefore in many countries such goods are simply thrown away. But we still sell blackened fruits, but for a third of the price.

When choosing a banana, you should also pay attention to what color its tip is. If it is green, such a fruit can still be stored for some time. And fruits that have already begun to darken, with a yellow tail, should be consumed immediately: they cannot be preserved for long.

Yellow bananas with brown spots

Ripe bananas contain much more useful vitamins and various microelements - this is also a fact proven by scientists. But here’s the most amazing thing: bananas, which are already beginning to turn black, are a source of an incredibly effective substance that can even fight cancer cells!

When a banana is already very ripe, a powerful antioxidant begins to be produced inside it, which inhibits the growth of tumor cells and prevents their spread.

Brown spots on bananas indicate the presence of TNF (tumor necrosis factor). TNF helps fight abnormal cells in the body.

Storing Dried Bananas

Fully ripened fruits without rotten areas are peeled, cut into circles, and laid out in one layer on a baking sheet. Dry in the oven for up to 5 hours at a temperature of + 60°C - +70°C.
The dried fruit has a brown color and is significantly reduced in size compared to the fresh one. At the same time, it completely preserves the composition of vitamins and beneficial microelements.
Dried bananas should be stored in glass, plastic or polyethylene, tightly closed containers. If it is not sealed, the dried product should be kept at 0°C -+10°C and 70% humidity.
Proper storage of dried bananas allows them to remain edible for up to 1 year.

We described detailed methods and storage periods for dried fruits in this article.

Having figured out where and how to store bananas, you can keep them fresh for a long time, without losing their taste and beneficial qualities.

Benefits of blackened bananas

Brown bananas are the sweetest and contain a lot of potassium. Such products help prevent diseases such as osteoporosis. They also contain tryptophan, which has been shown to improve mood, reduce anxiety, and promote better sleep.

Japanese researchers have found that the more a banana ripens, the more fiber, vitamin C, B vitamins, potassium and antioxidants it contains.

The older the fruit, the faster it is digested in the body, so brown bananas are best for people with digestive problems.

Eating ripe and overripe bananas is very beneficial for the immune system; this will help your body quickly cope with any infection and not catch a new one. Remember this the next time you are about to throw away an overripe banana :). Although, of course, eating a blackened banana is unpleasant not only from an aesthetic point of view - its taste also changes, and not for the better. Not to mention the consistency, which completely turns into some kind of brown mucus.

In warm weather, especially in summer, it is better to forget about BUYING “spotted” and “blackened” bananas, despite the fact that they are sold at a reduced price. Like any spoiled product, an overripe cracked banana strongly attracts fruit flies. It doesn’t matter where bananas are sold, on open trays or in stores. The sellers drive away the flies and continue selling bananas. This is the main danger. Flies penetrate under the banana peel through cracks, as well as through those very “specks” where the skin becomes very thin. While feeding on a banana, the fly lays eggs at the same time. Of course, this is not immediately noticeable; people calmly buy cheap fruit and eat it. But if you leave such bananas in a tied bag, after three days you can get a real shock when you see the number of larvae on them.

Regardless of the stage of ripeness, bananas contain a ton of nutrients per fruit. They are a great snack that keeps your blood sugar levels up and can keep your energy levels up throughout the day.

Method number 3. Freezing banana puree

Peel the fruits, cut into pieces and mash well with a fork or using a blender.
Pour lemon juice into the container with the puree at the rate of one tablespoon per 250 mg of puree. Mashed bananas store better due to the acid contained in citrus fruits. But if there are no lemons in the house, then ascorbic acid can become an analogue. Mix ascorbic acid in the amount of ¼ teaspoon in 15 mg of water. Pour the solution into the puree.
The puree should only be frozen and stored in a sealed container. These can be plastic containers with lockable lids. In this form, bananas can stay in the freezer for no more than four months, so you need to stick pieces of paper with dates on the boxes.

If you follow the above recommendations, you can extend the life of tropical fruits and enjoy their taste and aroma for a long time.

How to speed up the ripening of bananas

In order for bananas to reach the consumer fresh from southern countries, they are picked and packaged long before the ripening period - while still green. Often, after buying bananas, the consumer brings them home unripe. This problem can be easily fixed using the following methods:

Pack the fruit in a paper bag and store for some time. Bananas have the ability to produce a gas that speeds up their ripening - ethylene. A paper bag prevents it from scattering throughout the room and speeds up the ripening of fruits. A polyethylene bag will not allow air to penetrate to the fruit, which is why ethylene will be produced more slowly. The following subtleties are important here: - put other fruits in the bag with bananas (ideally: pears, apples, quince or kiwi), which also emit such gas. - one of the ripest fruits can even be cut into pieces, which will speed up the ripening of other fruits.
You can speed up the long ripening period of bananas if you store them indoors at a comfortable temperature (from 18 to 20 degrees). If the apartment is warmer, the fruits may ripen faster, but not too evenly. But storing the latter in conditions of high humidity can contribute to the formation of mold, which can cause them to deteriorate.
Low humidity levels also do not improve the taste of bananas. Even fresh fruits, if stored at home this way, can lose their fresh and sweet taste. In this case, a running humidifier or small containers of water placed around the room will help.
Green bananas that are stored correctly can ripen in 2 days. Therefore, it is important to look at them in a timely manner to prevent them from being damaged.
You can help the fruits ripen in the oven: preheat the oven to 80 degrees (to prevent the fruits from turning black, do not exceed this mark); — place the bananas on a baking sheet previously covered with baking paper (no need to peel them); — literally after 30 minutes the bananas may darken, you don’t need to hold them for a long time so as not to spoil them; - Now put the fruit in the refrigerator or use it for its intended purpose.
Another life hack involves freezing the fruits; it is worth remembering that this method causes them to turn black. In this case, use them to make smoothies.

Why do they get dark at home?

Storing bananas at home is quite a difficult task.

During transportation, and later in warehouses, optimal conditions are created for the exotic fruit:

the fruits are wrapped in a special film, which helps to achieve maximum shelf life - from 28 to 50 days;
inside the storage chambers a stable temperature of the pulp is maintained within the range from +12 to +14 degrees;
forced systems ensure continuous air circulation.

The blackening of the peel is due to the banana losing moisture. Unlike other tropical fruits - such as orange, mango, avocado, pineapple - the banana fruit is not protected from the external environment by a hard shell, which slows down the drying of the fruit. In view of this, the question of how to store bananas at home presents some difficulties.

Brown dots and specks are not a sign of deterioration. They indicate the highest degree of maturity. The lack of aesthetic pleasure from consuming such a product is another matter. Blackened fruits are unfit for consumption!

Step by step damage process:

darkening of the skin;
darkening of the pulp;
loss of taste;
unfit for use.

How to properly store bananas at home

To keep fruits unchanged for longer, it is worth remembering some tricks that depend on the appearance of bananas:

Green, with a dense, ribbed skin: these fruits are not ripe and will best be stored in a dark place at room temperature.
Eat a ripe banana with a greenish tail and smooth peel immediately. It will keep for a day on a fruit plate on the table.
Bananas have a dark peel, with brownish spots, and are soft in structure: they should not be stored in principle; they should be used immediately for cooking.

General principles for proper storage of bananas:

It is best to divide the bunch into separate specimens, which will allow them to ripen evenly and not deteriorate from close contact.
Wrap the lower part of the fruit, near the legs, with cling film, securing it securely with tape.

To prevent accelerated ripening of fruits, it is better to store them outside of packaging or bags.
Keep the fruits in the refrigerator; here they will ripen a little slower. To keep bananas longer and avoid dark spots, wrap each banana in cling film. Now, even after a few days, the fruit will remain fresh and beautiful. However, they can still begin to darken, which will not affect the taste in any way, but can only spoil the aesthetic appearance.
It is best to keep bananas away from other fruits, otherwise they will not last long, helping each other in ripening due to the ethylene released.

Separately, it is worth considering the issue of storing bananas that have already been peeled. There are several ways:

Freeze the fruits by first cutting them into discs and placing them in a plastic container. This way, bananas can last up to six months, after which you can use them as a filling for pies or chop them into cocktails.
You can extend the life of chopped fruits by a day by soaking them in an aqueous solution of vinegar (1 to 4).
Place the fruits in a container and hide them in a cool place.
To protect fruits cut for the holiday table from darkening, sprinkle or grease them with lemon or orange juice.

Features of storing sliced bananas

Sliced fruits quickly darken and disappear. To avoid this, choose the right way to store your banana slices .

Method No. 1: processing with fruit juice

Fruit juice for this purpose is suitable either purchased or prepared with your own hands.

These juices are preferable:

citric;
grapefruit;
orange;
canned pineapple;
apple;
lime juice.

To preserve fresh fruit slices, sprinkle them with juice from a spray bottle . If you don’t have one, a brush used to grease baked goods will do.

Also, banana pieces will be processed well if you put them in a plastic bag with juice and carefully turn them over 2-3 times. But this method will change the taste of bananas more than using a brush or spray.

A juice bath will help refresh slightly darkened slices . Pineapple and grapefruit will do the best job of lightening. The slices are immersed in a container with juice for 10-15 minutes so that they are completely covered with it. The color will lighten to yellow, and the fruit itself will acquire a pleasant taste.

Method number 2: treatment with soda

Carbonated water will help keep bananas looking fresh due to the acids in its composition . Before putting the slices in the refrigerator, dip them in gas water for 10-15 seconds.

Use unsweetened soda, no added syrups . Flavoring additives will give the slices an unpleasant aftertaste.

Method No. 3: treatment with powdered citric acid

Citric acid packets used in baking will also help keep the fruit fresh and prevent it from turning black.

Treatment with citric acid goes like this::

Pour 3 tbsp. l. powder (15 mg) per cup.
Pour 250 ml of water at room temperature.
Stir until smooth.
Dip banana slices for 10-15 seconds.
Place in an airtight container and place in the refrigerator.

Method No. 4: treatment with plain water

Water is less effective than juice, but will also extend the freshness of sliced bananas by 5-7 hours . The treatment is carried out in the same way as with citric acid. The slices are immersed in water for 10-15 seconds.

If you plan to give such fruits to children, it is better to use boiled water . Bottled or filtered will do. Bananas absorb large amounts of water, and if it contains bacteria (for example, E. coli), they will receive a favorable environment for rapid reproduction. Babies and people with a sensitive gastrointestinal tract will experience stool upset.

How long can bananas be stored?

In order not to worry about the fact that recently purchased fruits quickly deteriorate, foresee in advance why and how soon they will be needed, and based on this, purchase fruits.

If bananas are bought for future use, with a supply of a week or more, it is better to prefer green fruits, with a hard peel, but without visible scratches, stains and damage that are not yet ripe. They do not need to be frozen, just put them in a dark place where they will keep well, gradually ripening.
If bananas are purchased for immediate consumption , preference should be given to ripe fruits (they have a rich yellowish-straw hue, a dense peel and no visible defects on the skin). Such fruits can be stored for 1–2 days at room temperature.
If you need the fruits for making cocktails or smoothies, buy slightly darkened bananas with brownish streaks on the peel . They have juicy pulp, which is in a mushy state. You cannot store them, because they will quickly deteriorate; it is better to clean them immediately after purchasing and put them into use.
Fruits whose skin has a shade of gray should not be purchased at all. This color indicates that they lay in a room where it was either hot or cold or were repeatedly placed in the refrigerator; most likely, their taste will be hopelessly spoiled.

It is very important not to store bananas at home in the plastic bag in which they were packaged in the store. Fruits can rot very quickly in it. Place fully ripened bananas for storage in the refrigerator, where they (while darkening a little) can easily remain for up to 2 weeks without losing their taste.

Methods for storing bananas

Unripe bananas must have a solid shell, without visible damage or dents, in order to preserve them correctly.

Attention! Washing bananas at the stage of preparing the product for storage is strictly prohibited! But immediately before use it is necessary to remove the remnants of harmful substances that are used to process exotic products.

How to store green bananas until they are ripe:

the best way to stimulate banana ripening at home is to put exotic fruits, green apples or pears in a paper bag or cardboard box, seal it tightly and get the finished result in 20-30 hours;
In order for fruits to ripen faster in warmth and not spoil - it is important to choose a dark place for storage with optimal humidity and access to air; after 1-2 days the bananas will turn yellow;
green fruits ripen quickly on the kitchen shelf; just wrap the product in newspaper or parchment and put it in a warm place;
Similarly, you can wrap fresh fruit in a linen towel and store it in a box or airtight bag for several days.

Important! To know how to store green bananas at home correctly, it is important to take into account the specifics of fruit ripening. The product, without the participation of the mother plant, produces the hormone ethylene, under the influence of which tannins break down and starch is converted into sugar. With a lack of moisture or spoilage of the fruit, this process intensifies.

Can bananas be stored in the refrigerator?

Some people are of the opinion that the best way to keep fruits fresh and beautiful is in the refrigerator. However, as far as bananas are concerned, it is optimal for them to be stored at a temperature of about +14 degrees, and sudden changes should not be allowed.

The ideal place for these fruits would be a basement, where it is possible to maintain the humidity level within 90%, provided that ventilation is possible. Wrap the fruits in foil, this will keep them unchanged for a week.

In general, storing bananas in the refrigerator is not the best option due to the following reasons:

the peel may darken;
the pulp becomes soft and mushy;
cold speeds up the ripening of bananas, which can cause them to begin to rot prematurely;
sharply changing heat to cold or vice versa (for example, if a bunch of bananas are taken out of the refrigerator, one is broken off and put away again) can spoil the taste of bananas and deprive them of some vitamins.

Ripe bananas stored in the refrigerator will not turn black on the inside. Only the peel will lose its aesthetic appearance, while the pulp will remain intact.

Storage conditions

Ripening of green bananas is carried out according to the following recommendations:

temperature indicators – from +11 to +13 °C, bananas at temperatures above 20 °C quickly become covered with black dots, the flesh becomes loose, and a putrid odor appears;
at low temperatures, the fruit loses its taste and smell;
humidity – within 80-89%, an increase in indicators leads to the process of rotting;
It is important to choose places with ventilation, without direct sunlight on the product.

If you need to speed up the ripening of the fruit, it is recommended to keep it at room temperature up to +15°C and humidity – 85%. Do not place the product near heating appliances or place it in the heat.

You can keep banana peels in perfect shape by frequently spraying the fruit, or mistakenly putting the product in the refrigerator - this option is only suitable for slowing down the spoilage of the product by using methods of freezing or drying the fruit.

I wonder if it is possible to freeze bananas in the skin or only peeled ones, and also whether it is possible to freeze bananas in the freezer without losing their taste and maintaining their beneficial properties.

How to prevent bananas from turning black

These fruits darken most quickly if they are exposed to cold: this can happen if the fruits were purchased on a frosty day and the owner carried them down the street for a long time or because they were stored in the refrigerator.

Bananas can turn dark because:

They were stored in a polyethylene bag. It's best to unwrap them and leave them unwrapped.
They began to deteriorate even on the store counter (this is noticeable by the tiny dark spots that cover the peel of these fruits).
Bananas were stored next to apples, which actively release ethylene.

By being careful not to make these mistakes, you will prevent bananas from unsightly darkening of the skin. Although this feature, most often (if the fruit is not spoiled), does not affect their taste in any way.

Method No. 1. Freezing whole bananas

Determine how you will freeze bananas - peeled or peeled. If the banana is “naked,” it will last about one month longer. But the peeling process is not always a pleasant experience, since overripe bananas can break. If bananas are frozen for further mashing, it is better not to peel the fruits. And if the whole fruit is added to the dish, then the right decision will be to remove the skin. There is no need to be afraid of the skin blackened by freezing; the fruit itself will not deteriorate from low temperatures.
Peeled bananas should be placed on a special tray in the refrigerator or cutting board. Pre-cover the surface with sheets of parchment paper. Place the fruits at a distance from each other so that they do not touch each other. Place the tray in the freezer to allow the fruit to freeze completely.
Place frozen bananas in plastic bags. It is better if they are specially designed for storage in the freezer. Label each bag with the date the fruit was frozen.
When you need the bananas, remove as much as necessary from the refrigerator so as not to refreeze the bananas.

How to Preserve Green Bananas

To preserve green-skinned bananas without allowing them to ripen, follow these rules:

you should not leave them in sunlight, for example, on a windowsill, especially in summer;
It is best to place the fruit in a dark, dry place where it will not be too cold or hot;
the ideal place for storage would be a pantry; Pack the fruits in a paper bag, ideally hang the bunches vertically (the way they hang on a palm tree while ripening);
Do not separate the fruits from each other, as this will cause them to spoil faster.

Why do bananas turn black?

The formation of brown spots on the skin is a normal phenomenon, indicating the maturity of the fruit. Perhaps the darkened fruit looks unappetizing, but it is during this period that the pulp is the sweetest and the concentration of nutrients is maximum.

Sometimes tropical fruit turns black too quickly. This is directly related to violation of storage conditions. The dark color appears as a result of the fruit losing moisture, because the banana peel is too soft and cannot provide the fruit with sufficient protection from drying out.

How to properly peel a banana according to etiquette

Banana is a fruit that (if it is not pre-cut into pieces) is quite problematic to eat nicely and neatly.

The rules of etiquette suggest the following:

Before serving, wash the bananas thoroughly, dry them, cut off the top and tail, and also make small cuts along the peel on either side;
they are served on the table on a fruit plate, lying separately from each other;
a banana is taken from a common plate and placed on its own, intended for dessert;
Using a special knife and fork for fruit, peel the banana;
then the fruit is carefully cut into small pieces and put into the mouth using a fork;
in this case, the peel remains on the dessert plate;
These fruits are not peeled or cut in advance (before serving).

Do you want to surprise your guests? Here's an interesting life hack for you to use.

Take a needle, the length of which is at least the diameter of a banana. Clean the needle before use.

Find one of the banana seams and place the needle at the starting point. This point can be at the top or bottom of the banana.

Gently push the needle through the peel and into the banana. Push it far enough to get to the other side, but don't puncture the peel there.

Without tearing the entry point of the large hole, move the needle from side to side, creating a cut in the flesh inside the banana.

Once you feel the cut has been made, carefully pull the needle out and move it up (or down) about 1.5 centimeters along the seam and reinsert the needle. Make the next cut. Etc. Continue this process until you are finished.

In theory, it should look like this beauty. I myself, however, have not tried this method of cutting bananas...

based on materials from hoznauka.ru, vripmaster.com, takprosto.cc

Everyone has their own taste - some like greener fruits, others like sweeter and riper ones. For those who can't stand bananas that are too soft, don't worry. After all, you can prepare many different dishes from them - pancakes with banana, fruit salad, jelly...

To be healthy, it’s enough just not to reject the beneficial substances that nature itself gives you. Eat right and enjoy every moment of your life!

About fruits and diet

Bananas and their medicinal properties

Can you freeze it for the winter and how to do it?

The fashionable trend of a healthy lifestyle dictates its own rules for storing fruits and vegetables. They didn’t bypass bananas either - now many adherents of dietary food, vegetarians and raw foodists like to freeze them for future use. Just not in whole bunches, but in circles or slices.

Let's do it very simply:

Peel the fruit and cut into slices of equal thickness (at least roughly).
Place in zip-top bags or plastic portioned jars with lids, stacking tightly on top of each other.
Let's put the jars of bananas in the freezer.
If necessary, we will take out a jar of frozen bananas.
Let it melt at room temperature.

Let's add bananas to cottage cheese, oatmeal, make a smoothie, blend with milk or ice cream and eat with great pleasure, enjoying the excellent fresh taste and unique tropical aroma, as if plucked from a branch in the tropics of Thailand.

Banana ripeness levels

The ability to determine its degree of ripeness will help you choose a quality fruit.

Unripe fruit tastes like grass

There are 8 degrees of maturation:

The skin is green. The entire fruit from stem to tip has no yellow spots.
A barely noticeable yellowness appears on the fruit; the stem and tail remain green.
Looking at the fruit in your hands, it is impossible to understand whether it is yellow or green.
The whole banana takes on a rich yellow hue, but the tail remains green.
The fruit is completely yellow in color, without darkening or admixture of greenery.
Dark spots appear on the sides.
The stem of the fruit is dry and the entire skin is black.
When pressed, the peel cracks and the dark pulp is squeezed out. This is absolutely rotten fruit.

Norms, shelf life of bananas, what should not be stored with them

From the moment the fruits are harvested (they are collected green), bananas are stored for 40 days. On store shelves where ideal conditions are created, fruits can last up to 30 days.

Ripe fruits are stored in the apartment for 2 to 4 days, depending on the conditions created. Green ones will last 2-3 weeks.

In the freezer, whole specimens with peel are stored for no longer than 8 weeks, peeled – 2-3 months.

Bananas should not be stored together with other fruits: apples, pears, plums. The exception is fruits with a dense crust, for example, watermelons.