your bananas

One of the mysteries of life.....

Enjoy your bananas now. Science is racing against a blight that wiped out many species of banana. The Cavendish which is the species available in every store was thought to be blight proof but now looks like it's not. There are 300 species of banana but the whole industry is centered around this one. I would truly miss bananas.

http://classic.the-scientist.com/news/display/54710/

You have to separaate them.
The gas that the ripe ones let off cause the other to ripen faster!

Well Trucker, I did work for Del Monte for a time back in the 70s. ;-)

I directed loading of bananas into semis on the docks of Brooklyn from ships coming up from Central & South America. Funny story about that. Regardless whether we had 15,000, 25,000 or even 50,000 boxes, it always took pretty much the same amount of time to unload the hold.

The longshoremen had it down. If the load was light it took them hours to adjust the conveyor belt rigs coming out of the hold for the changing tide. If we had 50,000 boxes they would do it in about 30 minutes. Heheh, they ALWAYS got there hour or two of overtime.

Thanks chanjon! Does the gas rise? I have a three teir hanging wire basket thingy. Bananas go in the bottom teir stacked from least to most rip.

I'd guess it's heavier than air because it does appear to sink...

Say it ain't so, ignited! :(

I love bananas!!

Can't tell you about the gas, really I just read it somewhere - never tried it out.

I also eat alot of bananas, but I just peel them and stick them in the freezer once they get ripe if I can't eat them all while they're fresh. I then use them in smoothies.

The web says that once they are freckled you can stick them in the fridge and they will stay that way on the inside for up to a week, although the outsides will continue to darken.

I need a woman who likes bananas, Just saying.

"The gas that the ripe ones let off cause the other to ripen faster!"

Yeah--don't be farting on your bananas or they'll all get ripe way too soon.... :D

Seriously, now, it's true. Ripening fruit gives off ethylene...

Best way to ripen fruit quickly--stick it into a paper bag with a ripe apple (or other fruit, but apples work great) and put into a slightly warm area (e.g., hot water cupboard).

I bought one of those banana hanging trees I think they call them (they sell them in the fresh produce section of most supermarkets) and I find that is the best way to store them.
However it is amazing to me how quickly they do ripen. I also try very carefully to pick a bunch of about 5 or six with some really green ones and then the others in varying grades of ripeness.
They don't seem to go over ripe quite to the same extent when they are hanging free like that than they do if they are touching something.

In the past if they did get too ripe. I just froze them in their skins and used them to bake muffins or banana bread. Very sloppy when defrosted but excellent for baking!

Hey, it wasn't me. I swear!!! It was my dog, yeah, that's it. Bad Dakota!!!

Looks to me like she's hiding something...

http://www.dailystrength.org/people/562127/photos-videos/12

Apples, eh? Love 'em too. I'm also an apple a day kinda guy.

So you're saying I should introduce my apples to my bananas?

Heheh.

Only if you want ripe bananas....