Wednesday, September 15, 2010

Red Bananas

RED BANANAS ARE BACK!
These small but tasty and plump little treats are coming to us from Mexico. Their skin is typically light maroon to dark purple, and their flesh is cream colored, sometimes light pink. With a hint of raspberry, they are even considered sweeter than their yellow cousins. Red bananas are a great after school snack, and can also be baked, or fried. As with other bananas, they should not be stored in refrigeration, and will ideally ripen at room temperature.

Check with your produce manager and request them if you don't see them.

2 comments:

  1. I PURCHASED RED BANANAS FOR THE FIRST TIME HAVING NOTICED THEM IN THE SUPERMARKET SEVERAL TIMES BEFORE. WHEN I GOT THEM TO MY KITCHEN, I LET THEM SIT FOR TWO DAYS. ON THE TRIRD DAY I ATTEMPTED TO PEEL ONE. DIFFICULT TO PEEL, I GOT SOME PEEL OFF AND CUT A PIECE OF THE 'banana'. HARD AS A ROCK IT WAS AND INEDIBLE. I SPIT IT OUT. I THOUGHT THEY MIGHT BY LIKE A PLANTAIN.I BAKED THEM IN THE OVEN @250 AND AT THAT HARD TO PEEL, STILL AND NOT TASTY OR APPITIZING AT ALL.

    HELP

    PS ARE THEY SUPPOSED TO BE LIKE YELLOW BANANAS OR PLANTAIN?

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  2. Thet probably weren't ripe enough. A deep purplish indicates ripeness. If the skin is lighter than that, then they are not ripe enough. Hope this helps.

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