According to Chiquita, the best way to store bananas is at room temperature, away from direct sunlight, and not in the fridge.
Bananas continue to ripen even after being harvested, and storing them at room temperature allows them to ripen evenly.
The key is to keep them in a cool, dry spot—like on a kitchen counter—where air circulation can help prevent premature ripening or mold growth.
Additionally, it’s best to separate the bananas from any other fruits, as some fruits, such as apples and avocados, release ethylene gas, which speeds up the ripening process.
If you need to slow down ripening, you can use a banana hanger, which helps avoid bruising and keeps the bananas from touching other surfaces.
Chiquita also recommends not storing bananas in plastic bags, as this traps moisture and can cause them to spoil faster.
In conclusion, while washing rice might take a little extra time, it’s worth it for the improved texture, taste, and cleanliness of your meal.