It's the seeds in the fruit that release a ripening hormone, a mixture of ethylene gas and carbon dioxide.
When you select bananas, think about your usage time frame. Choose
ripen bananas for immediate use and some still slightly but not overly green to
ripen for later use. Select bananas that are bright in color, plump, and avoid
those with bruises. Dull, gray color indicates they have been chilled or
overheated during storage.
Ripe bananas show no trace of green skin. The best flavor is
from bananas that begin to develop tiny dark specks. It should be easy to break
the stem to peel the banana, if not, it’s not yet ripe. If the skin is
difficult to separate from the fruit, it’s most likely too starchy and bitter
to eat without cooking.
For speedy ripening process place the bananas in an open
paper bag on the counter. Bananas are best stored on the counter, away from
direct heat and sunlight.
By Christine Lamb
Strawberry
banana smoothies are a classic refreshing drink.
Chocolate
Strawberry Banana Smoothie
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
cup frozen strawberries and bananas
1
tablespoon unsweetened coconut
1
tablespoon chocolate cacao powder
1
cup coconut water
1
tablespoon honey
Directions:
Place
all ingredients in a blender, blend until smooth. Pour into glasses and serve. Enjoy!
My mouth is just watering thinking about this. Keep well Diane
ReplyDelete