Bananas
First available in Britain in 1882, bananas take their name from the Arabic word for finger - banan. They have a tough outer peel that may be yellow, red, green or black, with a soft creamy flesh that may be white, yellow or pinkish coloured. Their flesh is packed with a variety of nutrients, including potassium, carbohydrates, carotene and vitamins A, B6 and E.
Bananas are best eaten raw, either on their own, or in fruit mixtures, their smooth texture and scented taste complementing crisp or juicy fruits such as apples and oranges. They may also be fried, baked or grilled for a range of savoury dishes, such as curries, chicken Maryland, gammon steaks or white fish. Sweet dishes include banana fritters, banana chartreuse and banana bread.
Bananas are picked whilst they are still green and hard and so may not be completely ripe by the time they reach the shops. However, they soon ripen when left at room temperature, turning yellow when they are ready to eat. If left, they will soon become softer, with a spotted, scented skin, before finally turning black. The degree of ripeness will affect the type of dish that the fruit may be used for, as shown in the guide below:
- Green (unripened): use in soups and stews.
- Yellow with green tips (partially ripe): use for grilling, baking or frying.
- All yellow (ripe): eat raw or add to puddings, cakes, waffles or pies.
- Yellow with brown freckles (fully ripe): eat raw or in fruit salad or other dishes requiring uncooked fruit.
- All brown (over ripe): ideal for making banana bread.
