Refrigerate Bananas

• That jingle wasn't quit right. Refrigerating bananas has become an accepted practice to slow the ripening process. But don't remove the skins before placing them in the refrigerator -- leave the skins on. The skin will turn dark or black, but the fruit inside will be fine for two to three days.

Ripen Bananas

• Bananas are picked green and then shipped. When you buy them, they are usually greenish-yellow or pale yellow. You can speed up the ripening processes by putting bananas in a paper bag with a tomato or an apple. Leave them at room temperature overnight, and they will be riper in the morning.

Freeze Bananas

• The best way to preserve bananas is to freeze them. Ripe or very ripe bananas freeze well. Peel off the skins, break the fruit into chunks and place them in a freezer-safe bag or container. If you want to use the pieces for smoothies, place partially thawed pieces into a blender or a food processor and whip them until they look like ice cream. Frozen bananas are also handy for making banana muffins or banana bread.

The Nutritious Banana

• Available year-round, bananas are packed with nutrition. Bananas contain 110 calories and are loaded with vitamins and minerals. They are a good source of potassium, fiber, manganese, and vitamins C and B-6. Once you know how to store them properly, you can take advantage of sales and always have tasty, healthy fruit on hand.