Hey everyone! :)
Could you please give me some tips on ideal storage and ripening of bananas (indoors)?
Things like ... temperature, humidity, air flow/coverage, density of packing ...
At the moment, I'm buying bulk cases and storing them in a wooden cupboard (warm, no air flow, low moisture) and completely wrapping/covering them up in the box with the plastic wrap ...
I'm finding the bananas are going speckly and soft whilst still green?! I get the feeling the speckles are mold/yeast ... could this be what's happening?
I'm finding it really challenging managing banana storage and would REALLY appreciate any help/ideas! Thanks!
With love and gratitude,
I'll just gonna be lazy and copypaste my reply to another topic:
Buying 'em half green and ripening them in bags (I prefer plastic over paper) with an apple is the only way for me. Without the apple, the texture's too soft already when the taste is starting to change for good. With the apple, the texture still remains firm while the taste is evolving into optimal sweetness (the bananas also taste more fruity).
I still have to experiment if there's any difference between ripening them in the shade and ripening them fully exposed to sunlight. We shall know in two days.
Shade bananas: sweet flavor with mild fruity hints; firm, creamy texture.
Sun bananas: extreme sweetness ; juicy, watery texture -they practically melt in your mouth-.
The latter are like pure fruit sugar or something, leave your tongue tingling for a while.
on a hot day behind glass I've actually managed to cook bananas this way, one thing I love to do on hot days is hang them on my washing line, that way they can get all the sun there is without overheating. :)
also lost about 30kgs to fruitfly recently so gonna get a small electric fan to ward them off.
How about temperature?
Any ideas with the speckles when still green?!
Any feedback/ideas much appreciated people!
Yea, what's the deal with green spotted bananas? Doesn't make sense to me ... ;)
Any ideas peeps?!
With love and gratitude,
Just try some apples next time.
I've heard that organic bananas often get picked too early to prevent them from ripening too fast. The only problem is they don't ripen properly then. I'm not sure but that could be the problem with your green bananas.
Make sure you remove any plastic bags and coverings. Actually that is good to do for all fruits that might come in bags like oranges and apples too as the moisture can cause them to rot and mold.
Build upwards to save space.
This is an example of my banana "tree" basket. My nanner supply is low at the moment, but after shopping, the baskets will be full, and they will be hanging from the sides too. This also allows air to circulate.
Other places that fruit can be stored is on top of the fridge and on top of cupboards. Some other members have purchased things like bakers racks to store fruit, or commercial storage racks (that look almost like store shelving, and or built their own. Here are a few links to 30BaD Examples:
My favorite discussion, read comments too:
Check out windlord's comments here:
If they're picked too early they will ripen improperly and will still be green when spotting. The spotting is normal but the still-green isn't. If you're eating a banana that is not spotted, even if yellow, it's not ripe. Even if it tastes alright to you, try eating 30 of them.
so an apple will help them ripen properly if they are in a bag. I think sunlight is a good idea, or light in general.
Awesome replies guys! Thanks so much for all this info ... removing the plastic packaging from the nanas and spreading them out more has made a BIG difference ... no more mold growing on them, just beautiful brown speckles and yummyness! :)
With love, DJ