You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
Pastel de Choclo 2
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
banon; le banon
Grown in the warm, humid tropics, bananas are picked and shipped green; contrary to nature's norm, they are one fruit that develops better flavor when ripened off the bush. Banana bushes mature in about 15 months and produce one 50-pound bunch of bananas apiece. Each bunch includes several "hands" of a dozen or so bananas (fingers). There are hundreds of banana species but the yellow Cavendish is America's favorite. Choose plump, evenly colored yellow bananas flecked with tiny brown specks (a sign of ripeness). Avoid those with blemishes, which usually indicate bruising. Bananas that are still greenish at the tips and along the ridges will need further ripening at home. To ripen, keep uncovered at room temperature (about 70°F). For speedy ripening, enclose bananas in a perforated brown paper bag. Ripe bananas can be stored in the refrigerator for several days. The peel will turn brown but the flesh will remain unchanged. Once exposed to air, a peeled banana will begin to darken. To avoid discoloration, brush with lemon juice or dip in
. Now available in some markets are the short, chunky
, both of which are sweeter than the Cavendish, the apple-flavored
(which turns black when ready to eat), the diminutive
from India and the
with its trace of strawberry flavor. The
, a very large, firm variety, is also referred to as a "cooking banana" and is extremely popular in Latin American countries. It has a mild, almost squashlike flavor and is used very much as a potato would be in the United States.
are used in the cooking of Mexico, Central and South America, the Caribbean and Southeast Asia to wrap foods for steaming. They can be found in Latin markets.
is a nutritious and easily digestible powder made from specially selected bananas that have been dried and ground. Bananas are high in carbohydrates and low in protein and fats; they're also rich in potassium and vitamin C.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2021 SimpleSolutions Corporation. All Rights Reserved.