Green Bananas

Here's a little tip for helping your bananas to ripen a bit faster.

I actually discovered this by accident. We all know how frustrating it can be when you need bananas but the ones at the store are either about to rot or are a solid lime green.

Well, one day I came back from shopping and plopped the green bananas into the fruit bowl without bothering to take them out of their plastic produce bag. I normally do, but in the rush to put all the other food away, I just forgot.

I probably didn't think about it I knew it would be a while before we could eat them anyway.

The fruit bowl usually sits on the top of the pantry when I don't want it on the table, and I think it get's rather warm up there . . . Anyway, a day or two later, my daughter noticed them up there and started begging for bananas, I told her they weren't ripe yet, and got them down to show her, when to my surprise they actually looked quite yellow! We tried them and they were perfect!

Anyway, I'm not a scientist, but I think maybe keeping them in the bag had sort of a greenhouse effect and helped them to ripen faster, maybe because it simulated the warm moist environment they are native to.

Anyway, I probably shouldn't guarantee this, but it's always worked for me. I bought some rather green Bananas on Monday and look at them now!Tada!

Also, here are a couple more Banana related tips someone gave me:

Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave
them connected at the stem, they ripen faster.

So I guess the point is . . . if you want them to ripen faster leave them together . . . But if they're already pretty ripe you'll want to separate them.