Banana-rama

guido · Site Admin Joined: Oct 18, 2004 Posts: 381 Location: Italy

Because bananas are grown in subtropical regions, they're available year-round. Shipped green, they're ripened in temperature-and-humidity-controlled rooms. But here's the hitch, says American Foodservice's Joe LaBarba: "The outside temperature and humidity controls how they ripen. With cold temperatures outside, they're slow. If it's hot outside, it speeds them up. I cannot completely explain it."

POTASSIUM AND MORE: Bananas are naturally sweet and rich in potassium, fiber and vitamins B6 and C.

HOW SWEET IT IS: Once home, bananas continue to ripen — faster if they're placed in the sun. The best stage of ripeness for eating is subjective: Some people prefer a little green at the tips, while others wait till black freckles break out on the peel and the sweetness intensifies.

WAKE-UP CALL: Now that we're all waking up earlier, try this eye-opener: Add diced banana and chopped pecans to any pancake or waffle batter. Once cooked, the banana turns to blobs of soft, melted sweetness. You can even skip the syrup, if you like.
_________________
In vino veritas!