On Nov 9, 8:59?am, Bobo Bonobo? > wrote:
> On Nov 8, 4:58 pm, "Felice" > wrote:
>
> > All these years I've been slicing the whole banana on my cereal even though
> > I wanted only half, because there seemed to be no way to save the other half
> > without having it go brown and yucky.
>
> > This morning I stuck the other half face down in an inch of water in a small
> > glass, and at dinner time it was looking good. Now let's see if it makes it
> > through the night. I would have tried acidulated water, but I didn't have a
> > lemon handy.
>
> > If it doesn't work, I'll be open to suggestions. And no, I won't put it in
> > the re-frig-er-a-tor, cha-cha-cha-cha.
>
> Tomatoes that have been refrigerated are less good. Bananas are
> patently bad. I think that you can just cut the exposed half inch or
> so off the next morning. That's what my mother used to do.

Other than for aesthetics there is no reason not to refrigerate
bananas, the skin will turn black but the inside will not be
negatively affected in any way. Refrigeration is a good way to extend
the shelf life of bananas that will become too ripe before you can eat
them. Freezing is another way to preserve bananas, the texture will
change but in a good way... frozen banana makes an excellent healthul
snack.... peel, roll in waxed paper and twist the ends, eat while
still frozen, excellent dipped in chocolate... freezing is also a good
way to keep bananas on hand for baking/smoothies. And watching your
honey eat a frozen banana is as erotic as food gets.

Sheldon