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Bananas are the most popular fresh fruit in the United States.
They have a peel that comes off easily, they ripen after they've
been picked, there is a generous supply all year, and they are
inexpensive. Bananas have both a high amount of carbohydrates
as well as potassium, which also makes them the fruit of choice
for many athletes. (Wellness Encyclopedia of Food and Nutrition,
1992).
Bananas
- Selection: Avoid bananas with brown spots that seem
very soft. Select those bananas with a nice color, specific for
the variety. Choose fruit that is firm and free of bruises. Best
eating quality has been reached when the solid yellow skin color
is speckled with brown. Bananas with green tips or with practically
no yellow color have not developed their full flavor. Bananas
are overripe when they have a strong odor.
Bananas
- Storage: To further ripen bananas leave at room temperature
for a couple of days. Once ripe you can store in the refrigerator
for 3 to 5 days. The peel may turn brown in the refrigerator,
but the fruit will not change.
Bananas
- Varieties: The very popular yellow banana of Cavendish
is the banana we see in grocery stores. However, Plantains, Finger
Bananas and Red Bananas are also popular varieties. Most all have
a soft texture when ripe.
Bananas
- Tips:
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Use sliced bananas in cereal, yogurt, or on a peanut butter
sandwich.
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Carry bananas in your lunch or use as a snack.
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For a cool refreshing treat, cut a banana into chunks and put
in the freezer. Take out in a couple of hours and enjoy.
Bananas Information Page - Return To Top
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