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Bananas are so-called climacteric fruits – meaning they continue to ripen even after harvest. This is due to the plant hormone ethylene, which is released by the fruit itself. It promotes the ripening process and simultaneously accelerates spoilage.
While the starch in the fruit is converted into sugar during ripening – making bananas sweeter and softer – too rapid ripening leads to a mushy texture, brown spots, and an unpleasant odor.
The result: fruit flies, food waste, and the frustration of buying too many bananas.
✅ The solution: Wrap banana stems
The trick is astonishingly simple: Wrap the stems of your bananas with plastic wrap or a reusable silicone sheet. It is precisely there – where the fruit joins – that most of the ethylene gas is released.
By limiting contact with air, you significantly slow down the ripening process.
📌 Step-by-step instructions:
see continuation on next page
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