Bananas are picked and shipped green. They develop better flavor when ripened off the plant. Choose bananas according to the desired degree of ripeness. Select green-tipped for cooking, broiling or later use, yellow bananas for salads, and fully ripened for baking, ice cream and blender drinks.
To ripen bananas, keep them uncovered at room temperature. To speed the process, place bananas in a perforated brown paper bag with an apple.
To slow ripening, refrigerate; the peel will darken, but the fruit inside will be fresh and ripe.
More banana bounty:
– Toss sliced bananas with lemon, lime or orange juice to keep them from turning brown.
– Peel and mash overripe bananas with lemon juice and freeze up to six months. Defrost overnight in the refrigerator; use in breads, cakes and daiquiris.
– A pound equals about three medium or four small bananas, 2 cups sliced or 1 1/3 cups mashed.
