Red Banana Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Musa corniculata Lour
Eating out of hand, fruit salads, desserts, baked, fried, and roasted.
Also called Red dacca, Claret banana, Cuban Red or Jamaican red banana, a good-quality Red Banana will be slightly soft and the skin will be purple or maroon-red. Slight scars do not affect the quality of the banana.
Avoid product that is extremely soft, completely black or spotted with mold around the stem.
The ideal storage temparature for bananas is between 60 to 65 degrees to hold them at their existing stage of ripeness. Temperatures above 69 degress will speed ripening.
To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process.
Red Bananas are Low Fat and Sodium-free. They're also a good source of fiber and potassium, and a great source of vitamin C & B6, Cholesterol-free.
To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process. You can also put other green fruit like peaches and
You can freeze bananas! Just peel and store in plastic bags up to 6 months. They are generally only good for smoothies and baking once frozen. Thaw and drain frozen extra-ripe bananas and use in baked goods... or slice frozen into blender drinks. Have for
Sauté green-tipped bananas until brown in just enough margarine or cooking spray to coat. Serve as a side dish or "starch" with chicken, pork or even fish.
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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