Bananas are available in a wide variety of flavors and textures, and they are a starchy, sugary tropical fruit. Some are common and can be found in most supermarkets, while others may be more exotic and can only be found in warmer climates. Bananas should not be refrigerated but rather kept at room temperature. Having an abundance of bananas? Freeze them for use in smoothies and other baked goods.
Some of the many varieties of bananas are as follows.
Apple bananas, sometimes referred to as Candy Apple bananas, are a type of banana grown in Hawaii that are particularly sweet and firm. They're great as a snack or addition to fruit salads and raw dishes thanks to their slightly pinkish flesh.
Cavendish Bananas are the most popular type of banana. They are long and yellow, and they have a sweet flavor. Once ripe, they go from green to yellow to yellow with brown spots. Cavendish bananas that have ripened too much can be kept in the fridge and used in banana bread or other baked goods.
Williams Bananas, also known as Giant Cavendish, are exceptionally large, mild, and sweet. They are typically sold in the store while still green and unripe, but can be ripened when kept in a paper bag at room temperature.
Lady's Finger Bananas are a good option for kids and adults looking for a sweeter banana without the extra calories.
Pisang Raja: These bananas are commonly used to make fritters in Indonesia.
Red bananas come in several varieties, each with its own distinct appearance and slightly sweeter taste. If you wait until they turn red, you can eat them raw or use them as an ingredient in other recipes.
Bananas, also called plantains, are a versatile ingredient that can be cooked in a variety of ways, including roasting, steaming, and frying. Bananas are starchy and delicious when they are still green, which is why they are sold in grocery stores that specialize in cooking ingredients.
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