I bought these choice-looking bananas at Whole Foods. This, folks, is how bananas are supposed to look. Yellow, with plenty of brown spots. Not a hint of green anywhere on them. When you peel them, the skin doesn’t resist or cling.

Now, here’s the thing. The guy at Whole Foods told me something appalling. He said that a lot of the time, crew members will see bananas like this and pull them – presumably to throw them away. It appears that they generally assume that most people prefer the nasty kind of bananas – the ones still half-green. The ones that make you wince when you bite into them. The ones that taste like wood.

This policy needs to change immediately! I have been lamenting the difficulty of finding good bananas in recent times. It seems that every grocery store where I shop is well-stocked with green bananas, but they never have brown and yellow ones.

If you ask Sheila, however, you’ll get a whole different story. Apparently, she likes the nasty green ones.

Which camp are you in?

3 thoughts to “The Beauty of Ripe Bananas

  • Sheila Lee Brown

    Ha-ha! Our debate of the best banana stage has made an online appearance. 🙂

    I don’t necessarily mind bananas at the brown, spotty stage, but I find that at that point you’re more likely than not to find them bruised inside or too soft and mushy and that puts me right off. Agh!

    I think bananas are the best ever when they are mostly yellow, with a hint of green at the top. Even so, I agree that stores shouldn’t be throwing away those ‘nanas! It is my hope that someone is taking them home to make something delicious…like raw ice cream (okay, okay, it’s actually blended up frozen bananas. I still love it!).

  • Catharine Hennessy

    I have to agree with Sheila. Bananas are best mostly yellow, with a little bite. I like for my food to have some “there” there. The mushy banana is not particularly appetizing. However, if you are using the banana for cooking or baking, the firm banana simply will not do, and is in fact downright yucky in these preparations. Maybe the really ripe ones can be donated to bakeries for delectable muffins, breads, and other things we should not eat regularly.

    And before you go off about my persnickety food habits, I will pre empt you by saying that I do separate the things on my plate obsessively, and eat each item evenly, so as not to finish an item prematurely. I also cannot abide the mixing of flavors or foods, unless the dish has a valid name (like shepherds pie). We all have our crosses to bear.

    Long live the slightly unripe banana!

    • dave

      Sigh…well, I suppose I can’t expect everyone to have refined tastes like mine 🙂

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