To find a fruit that’s almost perfect, look no further than the humble banana. It satisfies hunger pangs from the time its tips are green and its flesh is firm and slightly sour until its golden skin is flecked with brown and the fruit is creamy and sweet.
Bananas are available all year round and most of the bananas that we can buy in the market are from Central America. This fruit is harvested when fully developed but still green in color. Because the fruit ripens satisfactorily off the tree, bananas are picked at this time, even when they are eaten locally.
The two main varieties that we enjoy are the Gros Michel and the Cavendish. The Gros Michel is large and long with a tapered point and thick yellow skin and the Cavendish is shorter, stockier and more curved with a finer yellow skin. Connoisseurs prefer the Cavendish as they describe the taste of the Gros Michel as “adequate”.
Although we tend to only buy Gros Michel and Cavendish in the United States, there are over a hundred different varieties of bananas grown around the world. Fortunately, more and more of these varieties are becoming available here in the United States, allowing us to be a little more adventurous. There are beautiful red-skinned bananas, which have a sweet, slightly pink flesh. Then there are the Sabas and the Brazilians, which are very straight and ripen to acidity. Finger-sized Mansano bananas have a sweet and sour taste.
Whichever banana you buy, always select plump bananas with vibrant-looking skin. If the skin looks dull, the fruit may have been damaged by freezing and will not ripen.
Bananas are very susceptible to bruising, but the superficial brown lines on the skin that indicate nicks and scrapes probably haven’t damaged the fruit inside. If the entire skin area is dark, it indicates that the bruise is deeper than the skin. Make sure the skin is intact as an opening in the envelope invites spoilage.
Bananas should be allowed to ripen at room temperature and out of the sun. They must be turned daily. Ripe bananas can be put in the refrigerator but their skin will turn black.
To prepare a banana, simply peel it and remove the stringy strands. If you cut into a banana, cover the pieces with citrus juices to prevent browning.
After cooking, a banana becomes even sweeter. They can be baked, grilled, roasted and sautéed. If you want to mash a banana to mix into a batter, be sure to use fruit that is fully ripe. Grilled plantains are a fun way to end a barbecue and only take 30 seconds to a minute. To add the finishing touch, sprinkle with ground cinnamon or ground ginger or both.
Bananas can also be frozen and dried. Frozen bananas are wonderful for making smoothies!
Bananas are very versatile and can be eaten plain, cooked or served with ice cream. Chocolate ice cream and bananas were made for each other.