What: The banana plant is actually an enormous herb and because of its continuous reproduction, is regarded by Hindus as a symbol of fertility and prosperity. Bananas originated in South EastAsia, New Guinea and Northern Australia.
Buy: Unlike other fruit, they will continue to ripen rapidly at home.
Store: Storing bananas in the fridge will cause their skin to blacken, unless wrapped in newspaper. Bananas can be frozen once the fruit is peels and placed in a freezer bag.
Eat: The original fast food. If slicing and not using immediately, brush with lemon to prevent discolouration. For fresh fruit salads, Lady Finger & Gold Finger are best because they hold their colour better and do not darken.
Use: Ripe bananas are delicious and can be used in smoothies, milkshakes, fruit salads, cake, sweet or savoury dishes, or dried.For a treat, try coating them in melted chocolate. The bells of bananas ( Ducasse & Ladyfinger) can also be eaten. Green bananas and plantains are starchier and contain less sugar, so are served as vegetables. They can be boiled, baked and fried. Banana leaves can also be used as a wrapping for savoury fillings and add an aromatic flavour to chicken and beef.
Varieties: Numerous varieties of bananas flourish in the region, including Red Dacca, Bluggoe, Ducasse, Cavendish, Lady Finger, Sucrier and Plantain.