Care & Handling

• Bananas come in different stages of ripeness. Green bananas are very firm, but as they ripen the green color turns yellow.



• As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana the sweeter it will taste.



• Green tipped bananas are best for cooking, such as in a side dish. Full yellow bananas are excellent for eating out of hand or adding to cereal or salads. And brown-specked bananas are best for baking in breads and cookies.



• Refrigeration slows down the ripening process. Conversely, warmer temperatures speed up the ripening of bananas.



• Bananas can be stored in the refrigerator until reaching the desired ripeness. Although the skin may turn dark, the fruit inside will be fresh and ripe.



• Bananas can be frozen once the banana is peeled and stored in a freezer bag. A touch of fresh lemon juice may help to reduce browning.



• If you want to ripen a banana quickly, put it in a brown paper bag with an apple or tomato overnight (out of direct sunlight). The two will work together to speed the ripening of each other.



• Dropping or squeezing bananas can cause bruising.