Avocado and banana storage tips to extend freshness

Avocados stay fresh longer when handled according to their ripeness. Whole ripe avocados can be refrigerated for up to five days, while cut fruit should be covered directly with plastic wrap or a damp paper towel to limit browning. For extended storage, the pulp can be frozen as a puree with a splash of lemon juice. Avocados mature best at room temperature and should be kept away from ethylene‑producing fruits such as apples and bananas; storing them in water is discouraged because it can promote bacterial growth.

Bananas mature quickly because they emit ethylene gas, especially from the stem end where the bunch is attached. Wrapping this area with clean aluminum foil reduces ethylene release and slows ripening, allowing the fruit to retain its color, firmness and flavor for several more days. The method works best at room temperature, away from direct sunlight or heat, and without refrigerating green bananas. Keeping bananas separated from other ethylene‑producing fruits further helps to limit waste.