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Most of us know that the color of a banana's skin indicates
its degree of ripeness. But there's ripeness and then
there's ripeness. Here's a precise guide to using bananas.
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- Green -- unripened bananas, used in soups and stews.
- Yellow with green tips -- partially ripe, used for
broiling, baking or frying.
- All Yellow -- ripe, eaten raw or in waffles, puddings,
cakes or pies.
- Yellow with brown freckles -- full-ripe, raw or in
salad, fruit cup or other dishes calling for uncooked
fruit.
- All Brown -- over ripe, if flesh is firm, still in
prime eating condition.
- Blackened areas -- bruised fruit and should be
avoided.
- Raw, unripened fruit can be irritating to your
digestive system. Imperfectly ripened bananas are
composed of starch; but as the natural ripening
proceeds, the saccharine material is converted into
dextrine and glucose. Cook the starchy, unripened fruit
as you would use a potato, or let them ripen at room
temperature to sweeten. When they are the color you
need, bananas can be stored in the refrigerator. The
skins may turn dark, but the pulp will stay at the
desired ripeness
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Last modified:
September 20, 2005
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