Go Bananas! They're good for you.
Bananas are picked mature, but green, and should be thoroughly ripened before
eating for easy digestion and absorption of nutrients. If left on the stalk to
ripen, bananas split, become insect infested, and get eaten by birds and
rodents. In Hawaii, backyard growers pick bananas when the sharp corners of the
fruit are rounded and plump. The stalk is hung in a cool place to ripen.
Unfortunately,most bananas on a stalk ripen at the same time, and I've had 126
bananas at one time!
The banana plant is a large herb, and the fruit is a berry which
had many seeds in its early form. Early man propagated and developed the banana
removing most of the seeds and improving the texture and taste. There are about
300 varieties of bananas. A favorite variety in Hawaii is the "finger" banana
because it is about the length of a finger. It is a dense, sweet banana.
Jumbo Banana
If you encounter an oversize banana, it is probably a plantain.This is a cooking
banana, not eaten raw, and a staple food in many countries. Plantains can be
cooked, still in the skin, in the microwave for about five minutes, or until
tender. It should feel soft when ready to eat. Plantains can be grilled, also
unpeeled, and are a good accompaniment to fish. Their consistency is similar to
squash, but the flavor is much sweeter.
Banana Tips
Bananas are terrific in smoothies and, if frozen, make the smoothies thicker.
Refrigerating a banana does not damage the flesh, only the peel turns black.
When a banana reaches the desired ripeness, it can be refrigerated at least
three days.
Overripe bananas can be peeled, mashed, and frozen for smoothies,cakes, breads,
and ice cream. Just ripe bananas can be peeled, skewered on half a wooden
chopstick, wrapped tightly, and frozen. Coat the frozen banana with chocolate
topping which hardens on a cold surface before eating.
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