In our home, we go through a lot of fruits. I enjoy making smoothies, and my father likes to toss them on his grain. However, we end up having to cook very much fruit bread because some bananas often turn out brown and gooey. There’s a trick to make fruits last longer, says fruit expert Ben Huyghe, chairman of activities for Equifruit, the Quebec-based fair trade fruit company. Agronomist Huyghe has worked in the fruit industry for 25 years. A gasoline called ethanol is naturally produced by fruits. Some fruits and vegetables release ethanol, which can make some additional create ripen more quickly. A technique to slow down the ethylene-producing process as much as possible is to keep fruits apart from another ethylene-producing fruit, such as grapes, pears, etc. “, says Huyghe. ” And cover the cluster’s queen with plastic to prevent any ethanol from spreading or getting absorbed.” Whatever you have on hand, you can use foam cover or masking tape. A piece of broken plastic case is typically wrapped around the cluster’s queen with an elastic group, says Huyghe. ” This may slow down the ripening process greatly, maybe even a couple of days”. Chiquita Agrees Chiquita also advises wrapping the queen in plastic cover to keep them fresher for longer. The company states on its site that “keeping that place under wraps helps reduce the gas from reaching the rest of the fruit because the crown is where the bananas were cut from the stem are released.” Every time you remove a fruit from the bunch, Chiquita advises re-wrapping the queen. ” Some fruit lovers even suggest storing bananas separately, with each individual crown finish wrapped in plastic. There is much dispute over whether bananas grow more rapidly as a number or as a number, and whether this affects the flavor. We advise conducting an experiment in your own home to see what you like. Another fruit advice: Keep your fruits at room temperatures until they are at their ideal sweetness, according to Huyghe. ” In case you wish to speed up that method at home, you can place them in a report bag together with an apple, fruits, or another fresher fruit. The other fruit’s ethylene will get trapped and speed up the ripening of your ( too green ) bananas if you tighten the bag. Do n’t be tempted to put bananas in the refrigerator, he cautions. He says it’s best to keep bananas above 57°F so they do n’t get chilled. Coolers generally stay at 40°F or above. ” Bananas love tropical temperatures, therefore never—EVER—place bananas ( green or yellow ) in the fridge if you want to eat them as a fresh fruit as this will dry out the fruit and might interfere with the natural ripening process, leaving a rather unpleasant eating experience”, Huyghe says. When Your Bananas Are Too Ripe If you simply ca n’t save them, you can always make banana bread or smoothies using overripe bananas. Banana pancakes are even available from Huyghe in a simple meal. For every two overripe fruits smashed with a spoon, add one teaspoon of all-purpose wheat, one chicken, and one teaspoon of vanilla extract. ” If you whisk that up, you have a flour to create some awesome fruit cakes. They do n’t need refrigeration to get through the day, but they are very flavorful and make a great alternative as a healthy school snack.

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