Fruits
Bananas
The blacker the skin the more sugar. Underripe bananas fry; overripe ones bake.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
Sugars caramelize fast once it's on the heat — that's why grilled or pan-fried banana browns almost immediately, while the starch inside softens at the same time.
Against air
Cut banana browns within minutes, the same reaction as apple. Citrus juice buys a little time, not much.
In storage
Room temperature until ripe, then the fridge — the skin will blacken but the fruit inside holds for several more days.
At the shop
Buy a few days ahead of when you need them ripe. One bought already spotted has almost no shelf life left.