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Red sock

June 30, 2010

I’ve realised that the banana is the red sock of the fruit world.

Dun dun duuuuuuunnnnnn…

I would like just totally dye!

How did I come to this conclusion?

I have observed, as I’m sure you have, that bananas are harvested and shipped green. Well, with further research I revealed that they are the only fruit that actually improves in terms of colour, texture, aroma and flavour when ripened after picking.

And the red sock link? Well, like the red sock in the laundry with the whites, the banana in the fruit bowl shortens the life of those around it (tenuous I know).

You see, not only do bananas ripen quickly after being picked but they also accelerate the ripening process of other fruits in their vicinity. Here’s the science – tiny seeds inside the banana release a ripening hormone – a mixture of ethylene gas and carbon dioxide – which reacts with nearby fruits, causing them to ripen and perish, quicker.

Sounds like Bananaman needs super-strength deodorant.

Eric ate a dodgy banana

So how do I get the most out of my banana and make sure he doesn’t thrust the other fruit into an early grave?

When I pick a banana, I think about when I’m going to use it. I might choose some already ripe for immediate use and some still slightly green to ripen for later use.

To keep them at their best, bananas are best stored at room temperature away from other fruit.

If necessary, you can speed up the ripening process by placing the bananas in an open paper bag – it’s like turning their powers on themselves – like a mirror to Medusa.

Bananas can be refrigerated for several days to slow ripening. Although the skins will turn brown, the fruit itself will be fine. Allow the refrigerated fruit to come to room temperature before consuming for full flavour.

Peeled bananas should be eaten immediately or they will discolour. Bananas can be frozen whole, but don’t expect the same texture when thawed. Freeze them in their skin and they’ll be ideal for later use in baking or smoothies.

Now you can be ever alert for the call to action!

Bananaman retired to pursue a Marigold rubber glove modelling career


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2 Comments leave one →
  1. weeslice permalink
    June 30, 2010 9:53 am

    I love it!

    Humorous and informative! I’m a huge fan of banana bread which is great for using up browning squdigy bananas – i’ll post the recipe should anyone like to try it! x

    (i make 2 loaves at once as a gift for friends or family but you can half the recipe to make one)

    8oz plain flour
    3oz caster sugar
    5oz brown sugar
    4oz butter
    half tsp of baking powder
    tsp baking soda
    half tsp vanilla essence
    teaspoon of syrup
    4oz sour cream
    2 eggs
    3 bananas
    walnuts (optional)
    chopped strawberries (optional)

    – Set oven to 175C/350F, grease a loaf dish
    – Mix together the flour, baking soda & powder
    – In another bowl cream together the sugar and butter.
    – Add the eggs, vanilla, sour cream and mashed bananas – mix thoroughly
    – Slowly add the flour mixture into the wet ingredients then mix in strawberries, nuts or anything else that takes your fancy!
    – Pour into the dish and bake for around an hour – until a knife can piece the middle and come out dry.

    Best enjoyed 10 minutes after cooling or lightly toasted for several days after, smothered in Nutella!

  2. Ross Burns permalink
    June 30, 2010 10:12 am

    Thanks weeslice!

    That recipe sounds delicious. I love the idea of adding strawberries to your banana bread.

    I guess you could experiment with different fruit you have leftover, the possibilities are endless and it would be a tasty way to reduce food waste, with a different cake every time!

    Thanks again for the comment.

    Ross

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