•
Out of context: Reply #87
- Started
- Last post
- 98 Responses
- ok_static0
Here I come!
Q: Why do ripe bananas get spots?
A: The taste and texture of a banana is directly related to its stage of ripeness. The carbohydrates in green bananas are primarily starches that turn to sugar as the fruits ripen.
Very green bananas are hard and have an astringent taste, whereas fully ripened yellow bananas are soft, sweet, and creamy.
Bananas that are yellow and flecked with just a few brown spots will be at their peak flavor, but their texture is on the verge of being mushy, so many people prefer bananas that have unspotted yellow skins and green tips.
There's no harm in eating a less-than-ripe banana, except that if it is very green, it may be harder to digest.
Bananas should be plump, firm, and brightly colored. Look for unblemished fruit: Occasional brown spots on the skin are normal, but sunken, moist-looking dark areas will likely show up as bruises on the fruit.
Bananas should have their stem ends and skins intact: A split skin or stem may become an entry point for contamination.
There's no quality difference between small and large fruit, so you can choose the 'portion size' you prefer.
For the most important, bananas bruise easily, so handle them with care.