Bananas have been consumed by humans since prehistoric times. Asians appreciated the attractiveness of banana before they tasted rice and sugarcane. Banana is a herbaceous perennial plant, the fruits of which are collected in bunches of 6-20 bananas. Dessert varieties of bananas find their way to fruit counters in most stores in the world. They grow in the countries of Central and South America, as well as in Southeast Asia and India.
Instructions
Step 1
Gently grab the bunch of bananas by the base of the bunch. If you bought ripe (yellow) bananas and are going to eat them in the next 3-4 days, take the fruit out of the bag, put it on a plate and place it in a place in the apartment where the humidity is high and the temperature is 12-14 ° C. The ideal option is to keep a bunch of bananas hanging in the same room.
Step 2
If you put bananas in the refrigerator for storage, you made a mistake: at temperatures below 12 ° C, the peel of bananas will freeze and turn black, they will lose their appetizing appearance. However, the fruits themselves will still remain fit for food. They can be mashed, which can then be added to cocktails or baked goods.
Step 3
Unripe (green) bananas need to be handled differently. To make them mature faster, leave them in a humid and warm room for a day. Then keep them for 4-5 days where the temperature is already lower (19-20 ° C). After that, the bananas can be eaten. Just don't put them somewhere in the heat again: they will quickly deteriorate. Another way to speed up the ripening process of bananas is to put them in a warm place next to other fruits: apples, pears, kiwi.
