I love bananas, or as Gwen Stefani would say B-A-N-A-N-A-S! Even though the common yellow banana isn't among the most nutritious fruits, it ranks outside the top ten in potassium content and can carry a glycemic load of up to 12 (which means they’re full of sugar), I still eat them regularly.
The most popular banana in the United States is the Cavendish but it hasn't always been that way… up until the 1950’s we preferred the Gros Michel, or Bike Mike, which was said to be sweater and more creamy. Unfortunately, this strain was devastated by a fungus and the Cavendish was replanted instead because of its greater resistance to that strain of fungus. I hate to be the bearer of bad news but the Cavendish may suffer the same fate.
Cavendish plantations in Asia and Australia have recently been destroyed by a new strain of fungus and since we import nearly 20 million tons of these bananas each year, more than apples and oranges combined, it’s time we take note. But have no fear, the red banana is here!
Red bananas have a higher carotenoid content and more vitamin C than Cavendish bananas and since they’re smaller they contain fewer calories and less sugar. You can find red bananas and may other varieties at most large supermarkets. Wait until the skin turns almost black, this means they’re ripe and ready to eat.
Have you ever tasted a red banana or any other exotic banana? If so, what did you think about the flavor?
For those who enjoy bananas as much as I do, I encourage you to buy a red banana (or two) this week, wait for it to ripen, and enjoy your banana adventure!
-Tres
For more information about bananas and an array of other fruits and vegetables, check out “Eating on the Wild Side” by Jo Robinson.
Robinson, J. (2013). Eating on the Wild Side. New York, NY: Hachette Book Group.
The most popular banana in the United States is the Cavendish but it hasn't always been that way… up until the 1950’s we preferred the Gros Michel, or Bike Mike, which was said to be sweater and more creamy. Unfortunately, this strain was devastated by a fungus and the Cavendish was replanted instead because of its greater resistance to that strain of fungus. I hate to be the bearer of bad news but the Cavendish may suffer the same fate.
Cavendish plantations in Asia and Australia have recently been destroyed by a new strain of fungus and since we import nearly 20 million tons of these bananas each year, more than apples and oranges combined, it’s time we take note. But have no fear, the red banana is here!
Red bananas have a higher carotenoid content and more vitamin C than Cavendish bananas and since they’re smaller they contain fewer calories and less sugar. You can find red bananas and may other varieties at most large supermarkets. Wait until the skin turns almost black, this means they’re ripe and ready to eat.
Have you ever tasted a red banana or any other exotic banana? If so, what did you think about the flavor?
For those who enjoy bananas as much as I do, I encourage you to buy a red banana (or two) this week, wait for it to ripen, and enjoy your banana adventure!
-Tres
For more information about bananas and an array of other fruits and vegetables, check out “Eating on the Wild Side” by Jo Robinson.
Robinson, J. (2013). Eating on the Wild Side. New York, NY: Hachette Book Group.