Bananas are a daily delight, especially our local “péi” bananas, which are full of flavor. But they ripen quickly, sometimes too quickly! Here is a simple and effective tip to extend their freshness and prevent waste.
The Secret of the Banana Stem
The key to keeping your bananas fresh longer is found… at their stem! Bananas release a gas, ethylene, which is primarily responsible for their ripening. This gas escapes mainly through the stem.
The trick is very simple: wrap the stem of the banana bunch in cling film (plastic wrap) or aluminum foil. By doing this, you significantly slow down the release of ethylene, which delays the ripening process for the entire bunch. You can even separate the bananas one by one and wrap each stem individually for an even more pronounced effect.
Other Small Tips for Your “Péi” Bananas
Keep them away from other fruits: Avoid storing your bananas next to other fruits, especially climacteric fruits like apples or tomatoes, as they also emit ethylene and would accelerate mutual ripening.
At room temperature: Keep your bananas at room temperature until they reach the desired ripeness. Once ripe, you can store them in the refrigerator for a few days to slow the process even further, even if the skin blackens (the flesh will still be good!).
Freezing is an option for surplus: If your bananas are too ripe and you can’t eat them all, peel them, slice them, and freeze them. They will be perfect for smoothies, “nice creams” (banana ice cream), or for baking.
With these tips, you will enjoy the sweetness of our “péi” bananas for longer!
