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Ripe bananas. If you have more than you
can use, freeze them. Photo by
Sanja Gjenero | SXC.
Some people like their bananas on the green side, before the skin becomes flecked with brown.
We don’t. Our perfect banana looks like the ones in the photo (which shows the visual standard of ripeness). The flesh of a brown-flecked banana has rounded, lush banana flavors that haven’t yet come out at the pre-fleck stage of ripening.
To ripen bananas or any fruit more quickly, enclose them in a bag with an apple. Apples give off ethylene gas, which hastens ripening. The fruit could be ready by the next day.
When the bananas are flecked, they’re ready to be eaten. At this point, if you won’t be consuming them in the next 12 hours, pop them into the fridge. The cold will delay additional ripening. The skin will turn dark brown in the fridge, but that has no impact on the flavor of the flesh.
If you truly have more bananas than you can use, you can make banana pudding, banana creme pie, bananas foster, coconut chicken with bananas, breakfast pizza, a banana smoothie or banana daiquiri and many other delicious banana dishes. Check out these banana recipes from Dole.
If you’re not inspired to make a recipe, separate the individual bananas from the stem and put them in a freezer bag. They’ll be fine in the freezer for a month or so, and you can take them out one at a time. Defrost them in the fridge—or peel and dip the frozen banana in melted chocolate.
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