How to Pick and Store Bananas
Green bananas contain mostly starch and much less sugar than ripe bananas and may cause digestive issues in some people.
However, if you prefer your bananas green, there’s nothing wrong with that. Otherwise, it’s best to let them ripen until they’re a nice bright yellow.
As bananas ripen, their starch content decreases and their sugar content increases – when they are nearly ripe there is a good balance between the two.
When the banana peel turns speckled and brown, it’s still perfectly fine to eat, just a little sweeter.
If you have purchased a large bunch of green bananas and want to speed up their ripening process, tear them up and place them near other fruits and/or put them in a paper bag. This helps to increase their production of ethylene, the ripening gas.
Unripe (green) bananas should only be stored at room temperature, as refrigeration interrupts their ripening process and they may be unable to resume once removed from the refrigerator.
Ripe bananas can be stored at room temperature or in the refrigerator – their skin may blacken in the cold but the flesh remains unchanged.
And if you have more bananas than you can use, peel them, cut them into chunks, and freeze them — they’re perfect for smoothies, ice cream, or iced coffee shakes.
Are bananas sustainable?
Bananas only grow in the tropics and some subtropics and growing them brings with it a host of environmental and human rights issues.
Whenever possible, choose organic bananas to protect the environment and Fairtrade to ensure that banana growers and workers receive a fair wage.
The Rainforest Alliance certification (green frog logo) reassures on the environmental, social and sustainable aspects but is not as strict as organic and fair trade.