this post was submitted on 30 Jan 2024
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Lemmy Shitpost

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[–] littlecolt@lemm.ee 5 points 9 months ago (1 children)

Yo why are you keeping bananas in the fridge?

[–] Soulcreator@lemmy.world 3 points 9 months ago (1 children)

I'm pretty sure that's a stock image so I don't think that's a pic of anyone's legit fridge.

But to answer your question, you can keep bananas on the counter until they reach your preferred level of ripeness and then put them in the fridge to slow down the ripening process so you have a few more days to eat them before they turn to complete mush. I do it all time to ensure I always have bananas around at my preferred level of ripeness.

[–] Smoogs@lemmy.world 1 points 9 months ago (2 children)

They brown more in the fridge. If anything cold speeds up the banana going gross.

Avocados work the way you say. I wouldn’t do it to a banana

[–] Kolanaki@yiffit.net 1 points 9 months ago* (last edited 9 months ago) (1 children)

They brown more in the fridge. If anything cold speeds up the banana going gross.

You mean it speeds up the time until they're ready to be banana bread? 😋

[–] Smoogs@lemmy.world 1 points 9 months ago
[–] Soulcreator@lemmy.world 1 points 9 months ago

Yes the outside goes brown, but the inside slows down it's ripening process. Eventually they will all go to mush, but you can keep them at peak ripeness for a few days longer by putting them in the fridge.

Then again most people won't eat a banana if it has a single brown spot on it, so I'm probably wasting my breath by telling people they can prevent food waste by eating discolored but perfectly ripe food.