|
|
Post by gameboy on Apr 30, 2020 5:35:49 GMT
I eat a lot of bananas. They're a convenient snack, easy to pick up and eat, and a good source of natural raw fruit nutrition. So at the market I bought two bunches, one yellow and ready to ripen, one very green to store for later. I've never bought bananas that green before. Well it's a been a week and the green bananas are still as green as the day I bought them. Is this natural, will they ripen? Or were they frozen at some point after harvest and damaged?  |
|
|
|
Post by _ on Apr 30, 2020 5:43:00 GMT
No clue.
I eat one everyday.
But I buy mine yellow!
|
|
|
|
Post by Feologild Oakes on Apr 30, 2020 11:53:22 GMT
Green bananas are unripe bananas.
A yellow banana is ripe.
There is also red banana
|
|
|
|
Post by No_Socks_Here on Apr 30, 2020 15:27:44 GMT
Give 'em some more time.
|
|
|
|
Post by enigma72 on Apr 30, 2020 16:26:17 GMT
I eat a lot of bananas. They're a convenient snack, easy to pick up and eat, and a good source of natural raw fruit nutrition. So at the market I bought two bunches, one yellow and ready to ripen, one very green to store for later. I've never bought bananas that green before. Well it's a been a week and the green bananas are still as green as the day I bought them. Is this natural, will they ripen? Or were they frozen at some point after harvest and damaged? I have no luck with this. GB My bananas seem to go from green to rotten. I was hoping someone had a hint like a paper bag with an apple in it or something. |
|
|
|
Post by wickedkittiesmom on Apr 30, 2020 16:37:59 GMT
Like enigma, my go from green to yellow/brown rotten.
|
|
|
|
Post by gameboy on Apr 30, 2020 16:52:55 GMT
I eat a lot of bananas. They're a convenient snack, easy to pick up and eat, and a good source of natural raw fruit nutrition. So at the market I bought two bunches, one yellow and ready to ripen, one very green to store for later. I've never bought bananas that green before. Well it's a been a week and the green bananas are still as green as the day I bought them. Is this natural, will they ripen? Or were they frozen at some point after harvest and damaged? I have no luck with this. GB My bananas seem to go from green to rotten. I was hoping someone had a hint like a paper bag with an apple in it or something. Like enigma, my go from green to yellow/brown rotten. It sounds like you're both telling me don't buy green bananas! So why do markets sell them?
|
|
|
|
Post by enigma72 on Apr 30, 2020 16:55:14 GMT
I have no luck with this. GB My bananas seem to go from green to rotten. I was hoping someone had a hint like a paper bag with an apple in it or something. Like enigma, my go from green to yellow/brown rotten. It sounds like you're both telling me don't buy green bananas! So why do markets sell them? I think some people actually eat them green. Aren't they suppose to be good for constipation? |
|
|
|
Post by gameboy on Apr 30, 2020 17:05:39 GMT
It sounds like you're both telling me don't buy green bananas! So why do markets sell them? I think some people actually eat them green. Aren't they suppose to be good for constipation? I know plantains are supposed to be eaten green. But they're usually cooked. And yes, bananas or any fruit help cleanse the system.
|
|
|
|
Post by Ass_E9 on Apr 30, 2020 17:17:28 GMT
|
|
|
|
Post by enigma72 on Apr 30, 2020 17:28:31 GMT
Thanks Assinine! I thought I had heard of an apple in a paper bag with the bananas. Thanks! I quit buying green bananas as I never had luck with this |
|
|
|
Post by gameboy on Apr 30, 2020 18:39:21 GMT
Thanks Assinine! I thought I had heard of an apple in a paper bag with the bananas. Thanks! I quit buying green bananas as I never had luck with this Did you just say he's asinine? 
|
|
|
|
Post by gbone on Apr 30, 2020 19:45:14 GMT
With a stop light, green means 'go' and yellow means 'slow down'. With a banana, however, it is quite the opposite. Yellow means 'go', green means 'whoa, slow down', and red means 'where the heck did you get that banana?'
- Mitch Hedberg
|
|
|
|
Post by NJtoTX on Apr 30, 2020 20:35:46 GMT
I always buy green bananas. Once in a while they take a few weeks to ripen. Heat and sunlight help, And take any wrapping off the stems.
Usually means they weren't in the ethanol gas ripening room, or not in long enough.
But if you can wait it out, they may be the best bananas you ever had.
|
|
|
|
Post by caretaker on Apr 30, 2020 20:55:20 GMT
We often buy bananas by bunches, but need to stretch out their consumption over a week or two.
We don't consume them while still at all green.
Interesting facts: apparently, bananas are one fruit which have no natural insect enemies, so there is
no tendency to ripen or rot while still attached in bunches. To ripen, oxygen from the air needs to get
into the banana stalk end; keep air out of the end (and don't otherwise bruise or puncture the peel)...
and there is little tendency to ripen.
So, slow down the ripening process of a whole bunch by covering the stalks with some aluminum foil
squeezed tightly around the end. We've seen this forestall yellowing-up for a couple weeks. If you
choose to separate the bunch into individuals then each needs its own foil; removing the foil from each
individual in a timely fashion can help plan out your expected consumption preferences.
ADDENDUM: While Saran wrap might be substituted for the aluminum foil mentioned, the seal is probably
a bit less effective in filling in gaps between stalks. If a banana seems, apparently, to refuse to ripen
up: it could be due to its "organic" upbringing; or perhaps a darkening "scab" has developed over
the end of the broken stalk such that air can't easily enter...just cleanly cut off a bit more of the stalk to
expose more fresh tissue.
Also, regarding the chemistry of ripening: the principle chemical is ethylene (and THAT needs some oxygen
to do its ripening trick: it converts the banana's starch into sugar; hence the unripe fruit isn't yet sweet AND
has a tougher texture). To speed up ripening, the banana can be exposed to ethylene gas which is absorbed
through the peel...a common technique for marketing/distribution scheduling control. At home, you can help
speed up ripening by putting banana(s) in a closed, brown paper bag along with a red apple, which is a
known source of exuding ethylene as a gas.
|
|
|
|
Post by divtal on Apr 30, 2020 22:30:08 GMT
Caretaker's post was interesting. ( Welcome, Caretaker.  ) A few years ago, my Mom bought a bunch of green bananas, figuring that they would ripen in a short time, as bananas tend to do. They never turned yellow. She bought them at Trader Joe's. Gameboy, I don't know where you bought yours. Mom didn't take them back to TJ's, but ultimately tossed them. However, the next time she went to TJ's, she told them about it, and one of the customer service people asked her if they were organic. She hadn't taken notice, but she didn't, generally, buy "organic." The customer service person suggested that she not buy organic, in the future. And, she didn't. I have NO scientific background that would allow me to corroborate, or refute, any claims about organic produce. But, that's what happened to her. |
|
|
|
Post by sweetpea on May 1, 2020 16:34:45 GMT
Since anything banana is a big seller in the bakery-I buy a variety of different shades. Where do you keep the green ones? The cooler the area, the more time it will take. So when you have brown spotted ones, & want to save a couple a little longer-stick them in the frig.
|
|
|
|
Post by gameboy on May 13, 2020 0:40:13 GMT
I always buy green bananas. Once in a while they take a few weeks to ripen. Heat and sunlight help, And take any wrapping off the stems. Usually means they weren't in the ethanol gas ripening room, or not in long enough. But if you can wait it out, they may be the best bananas you ever had. I did wait it out. And they did turn yellow and ripened. But it was not like the yellow bananas I buy in the store. They were greenish yellow and soft, so I knew they were ready to eat. But they were a bit over ripe for my liking even though they were still greenish but albeit yellow. Weird.
|
|
|
|
Post by enigma72 on May 13, 2020 1:04:27 GMT
I always buy green bananas. Once in a while they take a few weeks to ripen. Heat and sunlight help, And take any wrapping off the stems. Usually means they weren't in the ethanol gas ripening room, or not in long enough. But if you can wait it out, they may be the best bananas you ever had. I did wait it out. And they did turn yellow and ripened. But it was not like the yellow bananas I buy in the store. They were greenish yellow and soft, so I knew they were ready to eat. But they were a bit over ripe for my liking even though they were still greenish but albeit yellow. Weird. That's my experience too. GB Yuck. Lol |
|
|
|
Post by gameboy on May 13, 2020 1:15:49 GMT
I did wait it out. And they did turn yellow and ripened. But it was not like the yellow bananas I buy in the store. They were greenish yellow and soft, so I knew they were ready to eat. But they were a bit over ripe for my liking even though they were still greenish but albeit yellow. Weird. That's my experience too. GB Yuck. Lol They weren't yucky though. But I'm trying to figure out how markets can put them out green and they ripen naturally but that doesn't happen at home.
|
|
