Seasons/Availability
Red bananas are available year round.
Current Facts
Per capita, more than twenty-five pounds of bananas are eaten by Americans every year. Favorite fruits in America, in order, are bananas, apples, seedless grapes and oranges. Going bananas, delicious new banana varieties are available to loyal and devoted banana fans in today's markets.
Description/Taste
Shorter and larger around than the average banana, this plump banana produces and attractive red skin and has pink flesh. The flavor is sweeter than a regular banana and the slightly sticky flesh is firmer. When ripe, the soft flesh should have a purplish hue. To test for ripeness, the red banana should yield to thumb gentle pressure.
Nutritional Value
An excellent source of vitamin C, vitamin B-6 and potassium, the banana is low in fat, cholesterol-free, low in sodium and provides a source of fiber. An average sized banana contains about 95 calories. Eating five daily servings of fruits and vegetables lowers the chances of getting cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three low-fat dairy products, were effective in lowering blood pressure.
Applications
Enjoy the red banana simply out of hand or add this creamy-textured wonder to fresh fruit salads. Indulge in luscious banana desserts such as puddings, custards, muffins, pies, cakes and quick breads. Make Bananas Foster to impress guests. For an unusual snack or dessert, make candied bananas. Place six peeled bananas and one-half cup flaked coconut in a large crock-pot. Sprinkle with one-half teaspoon cinnamon and one-fourth teaspoon salt. Mix together one-half cup dark corn syrup, one-fourth cup melted butter or margarine, two teaspoons grated lemon peel and one-fourth cup lemon juice. Pour over bananas. Cover crock-pot and cook on low one to two hours. To ripen bananas, keep at room temperature. To delay ripening, refrigerate. Note: To prevent bananas from turning brown in fruit salad, drop a banana in boiling water for two to three seconds until it turns dark brownish-black; carefully lift out from water; peel. The banana will actually stay fresh.
Geography/History
Originating in India and southern Asia, red bananas are now grown in the tropics and subtropics. This variety hails from Mexico but rare red varieties also flourish in Southeast Asia, Australia, New Zealand, South Africa and the Pacific Islands. Especially loving volcanic soil, the red banana plant requires about fourteen to sixteen weeks to produce and reaches about twenty-five feet in height. Of the genus Musa and members of the orchid and lily family, nearly four hundred varieties of bananas exist. Producing gorgeous red foliage, red banana plants are a common sight growing semi-wild along roadsides in tropical countries. The United States, Central America and Mexico are major banana producers.
Featured Recipes
Recipes that include Red Bananas. One
is easiest, three is harder.
