How to Choose the Best Bananas
Bananas are rich in potassium, a nutrient that is essential for healthy brain function. It not only helps carry oxygen to the brain, but also plays a role in supplying the neurotransmitters in the brain with the sparks that send signals to our nerves. In one study, 200 middle school students were helped through their exams by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that this potassium-packed fruit can assist learning by making pupils more alert. Below you will find lots of helpful tips on choosing the best bananas every time.
What to look for: Look for bananas that are an even yellow color. A banana that is slightly green will not be fully ripe and sweet. As the banana ripens still further, brown freckles will appear on the peel. These fruits taste best just as the first dappling of freckles begins to appear on their peels. A densely spotted banana will likely be overripe. A brown colored, fully overripe banana is still good for eating, but will have a mushy texture and for this reason may be best saved for smoothie making. A banana that has dark black spots on its peel has been bruised. Since these fruits ripen rather quickly, choose only the bananas that are a little less ripe than you like to eat them. For maximum richness of flavor, select bananas that are thicker around in the middle. The thicker the banana, the longer it has had to take in nutrition from the mother tree.
What to avoid: Avoid bruised bananas, or fruits that have been visibly damaged during the shipping process as they will ripen unevenly.
Storage: Store bananas on the counter or in a cool dry place for up to a week. Refrigeration is not recommended because these fruits are highly cold sensitive and may be damaged by cold temperatures.
Comments are closed