The charcoal treatment actually works with any green vegetables too in your fridge compartment. That’s my used Brita water filters’ (which are made of activated charcoal) halfway house to the garbage.

My father used to work at sea, and they would get months’ supply of green bananas. He mentioned bringing out a “piling” from storage and sitting it in a warm place with a ripe apple as their method. I would wonder though if it’s more the warmth than the apple that set it up.

If you want the opposite, for instance with mangoes whose outward golden ripeness you want to speed up, place a chunk of calcium carbide (calboro) in a sealable container with the fruits and mist it with water. This will produce enough acetylene to snuff off all the chlorophyl out of the green fruits (although they remain sour and unripe inside).

I’ve tried zesting and freezing the zest. It works a bit, but it loses some of the flowery citrus scent.

But for example you get them on a Monday and have time to bake only on Saturday, this method can work. I tried it just last week and have maintained green dayap for 7 days so far.

Pick out the yellowing ones and segregate or use them up (I think that there is a hormonal change there that just speeds up the rest). Make a packet of foil and put the green ones in and crimp the edges. Double with a zip lock bag and stash in the ref.

I read this foil method first for cilantro (which normally has close to 0 shelf life, right?). Thought it might work for dayap, and it does.

I think I’m going through withdrawal. I should get a shirt that says, “Mondays are better with Marketmanila.”

Where are you? I got a motherload of dayap from Tuguegarao. I made key lime pie, juiced half of them and froze it, and the rest I froze whole.

Oh gosh, I’m SHARING in the comments. This is really bad.

Listened to all available episodes, not just fascinating history but listening was sheer delight.