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Bananas: The Loveable Mutants in Your Kitchen
 Yes, it’s true! The sweet yellow banana, America’s most popular
fruit, is actually a mutant strain which developed from the original red
and green cooking bananas now known as plantains. After its discovery on
a plantation in Jamaica in 1836, the sweet yellow Cavendish variety was
cultivated and quickly gained popularity. Today, Americans consume an
average of 25 pounds of bananas per person annually!
In addition to the Cavendish, there are now several other varieties of
bananas widely available in the U.S., including the Burro Banana which
has an interesting lemony flavor, the finger-sized Manzano that turns
black when ripe, and the Saba and Brazilian which are somewhat tart.
It’s Good to Go Bananas
Nutritionally, bananas are a nearly ideal food. They are an excellent
source of potassium and magnesium and contain significant amounts of
vitamin C and vitamin B6. They also contain tryptophan, the amino acid
found in turkey, which makes you sleepy. Because bananas contain less
water than other fruits, their carbohydrate content by weight is higher,
making them a favorite of endurance athletes. Got heartburn? Bananas are
a natural antacid. Headed for a hangover after a night of partying?
Because depletion of potassium and dehydration are the main causes of a
nasty morning after, eating a banana and drinking a large glass of water
before going to bed is a great way to prevent a hangover.
The Top Banana: Tricks of the Trade
While they may be nutritious and delicious, working with bananas can be
a bit tricky. Here are some helpful hints:
• To speed ripening, place bananas in a loosely closed paper bag with an
apple.
• Once ripened, you can store bananas in the refrigerator to slow down
aging. Although their skins will turn dark, the bananas will be
perfectly edible for up to two weeks. Bring refrigerated fruit to room
temperature before consuming for full flavor.
• Dip peeled and sliced bananas into lemon, lime, or orange juice to
slow browning.
• Salvage overripe bananas by peeling, wrapping in plastic wrap, and
freezing. Eat them frozen or thaw them and use in baking, where peak
sweetness and "mushiness" is desirable.
• Bananas are great on the grill! Place unpeeled fruit, halved
lengthwise, directly on the grill until heated through. In an oven,
place halved bananas cut-side up under the broiler for about five
minutes.
Savory and Sweet Banana Treats
Armed with all the banana basics, now it’s time to enjoy the fruit of
your labor. In honor of the almighty and versatile banana, Mary Sue and
Susan have created a couple of truly sensational savory banana dishes,
plus an old favorite sweet banana treat they’ve been serving at Border
Grill for years.
Banana Corn Fritters
Spicy Banana Dip
Banana Cream Pie
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