Today’s in the kitchen is a food, the red banana. Have you ever seen one? I have but my husband didn’t until I came home from the grocery store this past weekend. My husband came home from work and was intrigued by it. He said to me, “What is that thing?”, I said “It’s a banana, it’s just red.”, his response was “Does it taste different, does it even taste like a banana, can I eat it?”. He was like a little kid asking a million questions!
So here are some facts about the red banana:
- Red bananas are smaller in size than a common banana and the peel is a deep red or purple.
- It has a creamy white to pink flesh, with a slight raspberry-banana flavor.
- The overall taste is similar to a common yellow banana.
- They are imported from Costa Rica and are a favorite in Central America.
- In the store, consumers should look for an even-colored, dark skin which shows no signs of cracks, pits, discoloration, or mold.
- If the bananas are not perfectly ripe, they will ripen in a few days at room temperature, and refrigeration is generally not advised for red bananas, because it can make them extremely mushy.
- A red banana will also emit ethylene gas, so people should be careful about storing these bananas next to other fruits, as the gas hastens ripening.
So go out today and try a red banana!