An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Image Source/ Getty ImagesBananas
Grown in the tropics, bananas are a good source of fiber, vitamin B6, and potassium—great as a snack for a mini energy boost.
Season: Year-round.
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How to Choose Bananas
Look for plump bananas that have little green and no blemishes or tears in the skin. (If you won’t eat them for a few days, a bit of green is okay.) A few brown specks on the peel are a good indicator of readiness. -
How to Store Bananas
Unlike most fruits, bananas continue to develop flavor after they’re picked. Leave them at room temperature for up to 5 days; when ripe, they’ll keep in the refrigerator for several days, though the peel will blacken. Bananas can be frozen for up to 3 months; the skin will turn dark brown, but the flesh will be easy to thaw and fine to use in baked goods, such as banana bread and muffins. Exposure to air will brown bananas once they’ve been peeled. If you’re cutting them up for later use, prevent that by brushing them with lemon juice.
—Jenny Rosenstrach -
How To: Store Bananas
If bananas seem to go bad fast in your kitchen, you may not be selecting and storing them properly. This video tells you how to store bananas.
Find out what's in season in your area right now, then locate a farmers' market near you.
