Retarding bananas ripening . . . HoW?
William J King
Anyhone know how to retard the ripening of bananas so
the skin doesnt get balch, and the inside mushy?
thanx, in advance.
Wm. J. King
bi...@Hawaii.Edu
------------------
Janice Gordon
In article <DzG5p...@bisco.utcs.utoronto.ca>, bi...@hawaii.edu (William J
King) wrote:
Not exactly what you asked, but you can peel 'em and put them in zip locks
and freeze them. These sare great to eat frozen like popsicles, or add
frozen in chunks to blended fruit drinks. Yum. Or you can thaw and use
in banana bread.
--
Jan Gordon
jr...@cornell.edu
(please ldo not send unsolicited advertisements)
Rose
In article <DzG5p...@bisco.utcs.utoronto.ca>, bi...@hawaii.edu (William J King) says:
>
>
>
>Anyhone know how to retard the ripening of bananas so
>the skin doesnt get balch, and the inside mushy?
>thanx, in advance.
> Wm. J. King
> bi...@Hawaii.Edu
If you put the banana in the fridge it will give the insides an extra
week before getting mushy, unfortinately you can't save the skin. So
try to avoid eye contact with the colour of the skin when pealing the
refridgerated banana.
Rose
> ------------------
Cognito Jones
> Anyhone know how to retard the ripening of bananas so
> the skin doesnt get balch, and the inside mushy?
> thanx, in advance.
> Wm. J. King
> bi...@Hawaii.Edu
> ------------------
Herewith, selected saves from an earlier thread....
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peel them, put into zip lock bags and freeze, great to use frozen for for
smoothies or even thaw and use for banana bread. Or, eat them plain,
frozen, like a popsicle, really good!
--
Jan Gordon
jr...@cornell.edu
----------------------------------------------------------------------
Hang them. I am serious. If you hang them, it mimics the way the fruit
hangs from the tree. I once saw, in one of those catalogs that sell
wonderful if useless things a banana hanger. You don't need that however.
All you need is a hook or a nail, like the one you would use to
keep your pots. If you have a nail, just stick the part of the bunch that
keeps them all together on the nail. If you have a thick hook, tie a
string around that part and hang it from the hook. IT WORKS.
* Jo-Hanna Camacho Goettsche, BSME, EIT *
* E-Mail: cama...@students.uiuc.edu *
----------------------------------------------------------------------
I don't do this myself, but a colleague says he keeps bananas in an opaque
white plastic bag in the refridgerator, which prevents the darkening/hardening
which usually occurs. If you try it and it works, let us know.
Kathy
>
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Not what you expected, I'm sure, but a sure-fire way of making them
keep for a long time is to freeze them AND, of course, eat them frozen.
Frozen bananas are almost as good as ice cream. (Peel them before
freezing, or course.)
----------------------------------------------------------------------
Our method, common to many others I'm sure, is to keep them in a basket
until they're just right and then to move them into a brown paper bag in
the fridge. The bag is important but don't aske me to explain. We fold
the top over but not tightly. Then the skins will blacken but it slows
their ripening and they stay good for days. We buy bananas once a week.
-- John
CJ
....Cognito, ergo Jones
Wendy Joplin
William J King wrote:
>
> Anyhone know how to retard the ripening of bananas so
> the skin doesnt get balch, and the inside mushy?
> thanx, in advance.
> Wm. J. King
> bi...@Hawaii.Edu
> ------------------
Wendy
jgoddin
William J King (bi...@hawaii.edu) wrote:
: Anyhone know how to retard the ripening of bananas so
: the skin doesnt get balch, and the inside mushy?
: thanx, in advance.
: Wm. J. King
: bi...@Hawaii.Edu
: ------------------
I can't remember where I read this, but it does work.
If you place your bananas in a white plastic bag (like
those you get from some grocery stores or even the ones
you can purchase to line waste baskets) and put them in
the refrigerator, the skin doesn't turn black and they
last a lot longer.
Rob Witherspoon
: Anyhone know how to retard the ripening of bananas so
: the skin doesnt get balch, and the inside mushy?
: thanx, in advance.
Keep them away from apples and riper bananas. Supposedly breaking each
banana off the bunch helps keep them from ripening all at once. I have
seen a device that hangs a bunch of bananas in the air through a hook at the
stem end but don't know if it is effective at delaying ripening.
Definitely cooler temperatures will help although too cool and you may
alter the starch-sugar transformation and end up with pasty bananas.
Good luck.
Rob
Systems Documentation Incorporated
Hi
I do not like banahWilliam J King wrote:
>
> Anyhone know how to retard the ripening of bananas so
> the skin doesnt get balch, and the inside mushy?
> thanx, in advance.
> bi...@Hawaii.Edu
> ------------------Hi-
I don't know if this will help...
I do not like bananas which are spotted or dark: I like them to taste
completely yellow and unmarked. Unfortunately, this phase of the
ripening process only lasts for a day or so. I find that if I put the
bananas in a plastic bag and then in the fridge, the skin may get darker,
but the fresh banana flavor remains. They'll stay this way for about a
week.
Try it! :)
Coni Ann Johnson
On Fri, 18 Oct 1996, Janice Gordon wrote:
> Not exactly what you asked, but you can peel 'em and put them in zip locks
> and freeze them. These sare great to eat frozen like popsicles, or add
> frozen in chunks to blended fruit drinks. Yum. Or you can thaw and use
> in banana bread.
I would love to know how to keep bananas from ripening too fast too. One
of the things I do when they do get rip is similar to the post above, but
for my kids, I dip them in melted chocolate chips after they are frozen
and roll them is chopped nuts or crushed cornflakes. They hardly ever
eat fresh bananas anymore because they know I'll just make more.
+ -- -- -- -- -- -- -- -- -- -- +
| Blessed Be |
| --<-<@ Coni Ann @>->-- |
| Saint Paul Minnesota |
+ -- -- -- -- -- -- -- -- -- -- +
K.C. Hass
In a previous article, jgo...@bix.com (jgoddin) says:
>William J King (bi...@hawaii.edu) wrote:
>
>: Anyhone know how to retard the ripening of bananas so
>: the skin doesnt get balch, and the inside mushy?
>: thanx, in advance.
>
>I can't remember where I read this, but it does work.
>If you place your bananas in a white plastic bag (like
>those you get from some grocery stores or even the ones
>you can purchase to line waste baskets) and put them in
>the refrigerator, the skin doesn't turn black and they
>last a lot longer.
I understand that the white plastic bags which are sold for lining garbage
cans are treated with chemicals inside that shouldn't come into contact
with food. So I wouldn't put my bananas in them. :)
--
"In fact, women might be described as a kind of free-floating
`third world' wherever we live: low on capital, low on technology,
and labor intensive--not to mention the world's biggest source of free
or cheap labor, plus its means of reproduction." - Gloria Steinem
Jean P Nance
The old rule about "Never put bananas in the refrigerator" is not
really necessary. Bananas in the refrigerator will slowly develop
a dark skin, that looks dreadful. However, the inside is quite
edible, and over time they will ripen slowly. When bananas are a
big bargain, we buy lots and put some out on the counter, some
in the reefer for later coumption.
--
JChrist873
>I understand that the white plastic bags which are sold for lining
garbage
>cans are treated with chemicals inside that shouldn't come into contact
>with food. So I wouldn't put my bananas in them. :)
But the bag is touching the banana skin which you don't eat.....would the
chemicals "seep" into the banana?
jill
Jana Maginness
they stay green longer when kept in a brown paper bag.
Something to do with an element of the skin.