Banana Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: C.maxima
Baked, cubed, roasted and used in soups.
Good-quality banana squash will be firm and heavy for its size. The coloring will be yellow-orange.
Because they are so large, Banana squash is often sold by the piece. Make sure the meat is firm and brightly colored.
Avoid product that has soft spots or is extremely light for its size. Avoid pre-cut pieces if the meat has soft spots.
Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic
In general, vegetables will not ripen further after harvest.
Banana Squash is very high in dietary fiber. It's also a good source of vitamin A and vitamin C.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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