What to cut off bananas so that they last as long as possible and do not turn black: a little trick
Many gourmets are aware of the undesirability of storing bananas in the refrigerator.
When exposed to low temperatures, these tropical fruits lose their bright taste and benefits.
Therefore, it is better to leave yellow fruits on the kitchen counter.
But there's a problem: room temperature can cause the fruit to turn black too early.
And it is possible that the pulp of bananas left outside the refrigerator will turn into “mush” the very next day.
Want to seriously extend the shelf life of a product? There is one little trick that will allow you to achieve the desired result.
What needs to be cut off from bananas
The "extra" part of the fruit is the tail.
Cut it off from each fruit.
But don't overdo it: the skin should remain intact. The pulp should not be exposed. Otherwise, the fruit will no longer be able to be stored: it will have to be eaten immediately.
But if you cut off the tail carefully, you will significantly extend the shelf life of the fruit.
The banana will be protected from blackening and spoilage for a long time.
Remember: before eating the fruit, you need to carefully check and analyze its condition. A strange consistency and the slightest unpleasant smell are reasons to throw the fruit away.
For reference
Banana is the name of the edible fruit of the cultivated plants of the genus Banana (Musa); usually these include Musa acuminata and Musa × paradisiaca, as well as Musa balbisiana, Musa fehi, Musa troglodytarum and a number of others.
