Bananas

[danphoto]

If I go into Waitrose, Sainsbury's, Morrisons or Tesco nowadays (at least in this neck of the woods) intent upon the purchase of some bananas because there are no greengrocers hereabouts, all that's on offer are either bright green and rock hard, manky beyond belief, or an assortment of both types.

If I go into our local Lidl, the bananas are invariably in excellent condition, just ready for eating, and they taste delicious.

Why is this?

 

[vernon]

You are unlucky as my local Asda, Morrisons and Waitrose have nice ready to eat bananas.

You could also try getting there earlier in the day as the 'good bananas' have been purchased by the early birds.

 

[zacklaws]

You may get a clue from the following website:-

http://en.wikipedia.org/wiki/Banana

When I was in Africa, bananas were always green when you bought them in the shops

 

[danphoto]

When I was in Africa, bananas were always green when you bought them in the shops

Yes, I have heard that said before. But every single time we've bought green narners from a UK supermarket, the things have refused point blank to turn into something edible at room temperature, however long we've given them to perform.

 

[Fiona N]

Put them in a paper bag in a warm place (e.g. window sill in the sun).

I know they give off acetylene as they ripen but it seems to be partially auto-catalytic (well, sort of). I found this out when using the bananas/paperbag trick to ripen other fruit.


I usually don't have a problem with bananas (although I do like them well ripened, not the slightest hint of green) but other fruit is often disastrous. Nectarines and peaches (in summer - try not to buy out of season fruit) which remain like apples. Mangoes ditto. Pineapples which rot before becoming edible. Had to give up with these tropical fruit altogether. Then there are oranges which have been picked so unripe that they haven't even filled with juice thus artificial ripening after cold storage results in those sad fruits which look lovely but are just coarse, dry crap inside. I never buy Israeli fruit for this reason as they seem to be the worst offender.

Part of this problem is a result of living in countries which grow these fruits and having eaten them properly ripened on the tree/plant.

 

[XmisterIS]

all that's on offer are either bright green and rock hard, manky beyond belief, or an assortment of both types.

Chortle! Fnarr, fnarr, hyu, hyuk, etc.

however long we've given them to perform.

Hoo, hoo, yuk, yuk, hyik, hyik, kak, kak, etc!

I usually don't have a problem with bananas although I do like them well ripened

Wark, wark, pfffft! Heeh, heeh, etc.



I've got a big banana!





(I'll get me coat ....)

 

[vernon]

Put them in a paper bag in a warm place (e.g. window sill in the sun).

I know they give off acetylene as they ripen but it seems to be partially auto-catalytic (well, sort of). I found this out when using the bananas/paperbag trick to ripen other fruit.

I think that you might have this back to front.

Bananas ( and tomatoes I think) need ethylene gas to ripen. Apples are a good source of ethylene and putting them into a plastic bag with the bananas will hasten the ripening of the bananas.

It does work but I'm too impatient to bother with the method