Bananas are a reasonably priced, appetizing produce that delivers not just amazing flavor and value but also supplies several great health rewards for example being a wonderful supply of potassium, which helps to regulate blood pressure (and naturally avert painful muscle cramps) plus a natural antacid effect which will help to protect the stomach from ulcers. Indeed, the only downside for them is that they've a comparatively short life expectancy - it's not easy to keep bananas fresh. Unfortunately, storing bananas inside the refrigerator only speeds up the browning process since the lower temperature causes the breakdown of cells, consequently bananas need to be kept at room temperature right up until they are really ripe and then kept in a refrigerator to help keep them from ripening more.
Bananas naturally grow in warmer climates, so they'll brown sooner through the summer months than they will in the winter time - heat speeds up the ripening reaction, and yellow skinned bananas will turn brown swiftly, both inside and out, giving them only a couple of days or so of freshness. For the best benefits and lengthier shelf-life you should buy greener bananas and permit them to ripen, then place them within a refrigerator when they have ripened; the skin will go brown however the produce will stay white and firm, increasing the bananas' freshness for as much as 4 days after it ripens.
Whenever you buy bananas and they are not as ripe as you'd like them. You'll be able to speed up the ripening process by placing the bananas within a paper bag for a couple of days, the surface may still be green however the body of the fruit will be light and sweet.
In the event the bananas become overly ripe place them in a freezer, the banana will turn brown and even black, however it will keep its sweet flavor and be perfect for cooking and baking right after it is thawed, it will be mushy and sweet tasting, perfect for foods like banana bread.
Once a banana has had it's skin peeled it has a natural tendency to begin turning brown, this particular process can also be delayed and even stopped by misting it or placing it in an acidic product juice such as lemon, lime, pineapple or orange. In addition, there are a couple of commercial items that have exactly the same effect. Banana slices need to be rubbed or brushed with produce juice, avoid plunging the slices in juice, because this will make them soggy.
Always keep bananas seperate from other fruits because they release lots of ethylene gas which will speed up the ripening of any produce stored close to them.
Author Resource:
Arthur loves writing about food specifically planning new meals and working with new ingredients. Find out more about Arthur's suggested Matfer Slicer via the web site.
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