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YEAR ROUND FRUIT Description: A long, thin tropical fruit that is shaped somewhat like a hook. There are two main categories of this fruit, the “sweet” or eating banana and those that are for “cooking”, also known as plantains. Plantains start out hard and starchy and as they ripen they become soft and sweet. There are many varieties of bananas, some of which mature only to a length of 3-5 inches. When ripe, the skin color can range from yellow to blue to dark purple to black. The flavors can also range from lemon to strawberry to apple to banana. Selecting: When selecting bananas, choose those that are no longer green, are plump with tiny flecks of brown on the peel. When selecting plantains, again choose those that are plump with unshriveled skin. They will start out with green skin and as they ripen the skin will turn dark brown or black and the fruit will feel soft when lightly pressed and have flesh that looks transparent. Avoid very soft or mushy fruit or any that are bruised. When storing, keep at room temperature for approximately 4-5 days for both bananas and plantains and be sure to check on them often for deterioration. Snap the stem end back and peel the outer skin off. Remove the dark nib at the bottom. Plantains can be peeled in the same way. Snack: just peel bananas and enjoy as is. Fruit Salads: a sweet and creamy addition to fruit salads of all kinds. Just slice or dice bananas and add to your salad. A simple salad can be made of banana slices, strawberries, and walnut pieces with a sprinkling of dried flaked coconut. Additional Uses: bananas are a great addition in bread recipes, pancake batters, muffins, smoothies or simply sliced on top of your favorite cereal.
Seasonings and Foods to use with Bananas and Plantains: allspice, butter, cinnamon, coconut, sugar. Plantains also work well with: bacon, curry, lime and salsa.
Return from Banana to Spring Produce Guide
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