Aluminium foil is the go-to kitchen pal to cover freshly cooked food to keep it hot and intact. But that’s not all it’s used for.Surprisingly, the humble-looking aluminium foil has many surprising applications, and one among these is keeping the bananas fresh!If you’ve ever bought a bunch of bananas with good intentions and watched them turn brown and mushy within two days, you’re not alone. Bananas are notorious for ripening quickly, and most of us end up disposing of at least one or two before we get around to actually eating them.
Why bananas turn mushy so quickly
Bananas are known as a climacteric fruit, meaning they keep ripening after they’re picked, and they’re edible and useful at all stages of the ripening process, from green to dark brown. This happens because of the ethylene gas, released mainly from the stem where the bunch was cut from the plant. As it spreads, it hastens the softening and browning, leading to the complete spoilage of the whole bunch.
How to use the foil to keep the bananas fresh
Tear off a small square of foil, just enough to cover the stem area. Wrap it well around the crown of the whole bunch, or separate the bananas first and wrap each stem individually for a stronger effect.Keep the wrapped bananas at room temperature, away from direct sunlight, and avoid storing them near other ethylene-heavy fruit like apples or avocados.
Brownie points for keeping bananas fresh a little longer
Buy slightly greener bananas if you don’t plan to eat them right away, and hang the bunch on a hook to reduce bruising, since bruised spots release extra ethylene and quicken up the decay.Once bananas ripen to your liking, move them to the fridge; the peel may darken, but the fruit inside stays fine for several more days. And if a few still become too ripe, don’t throw them away; they’re perfect to be used for banana bread or smoothies.