I just ate a good banana.
Not too ripe, not too green.
The peel was a nice yellow,
With just the startings of some brown on it,
But that is no way to tell.
Sometimes the peel will look nice and ripe,
And the inside is all green and starchy.
Other times the peel will be bright yellow,
With a greeninsh tinge,
And the fruit is just fine.
Mostly this time of year all I get
(when the kids don’t get them all)
Are the mushy brown ones.
The ones with the stem falling off,
The insides all soft and gooey.
Those are way too sweet.
This one was not too sweet.
Not too starchy.
Just a good banana.
Oh, that, and my mother just called, my aunt passed away last night.
I doubt if I will find a banana like that again any time soon.
I disagree with your definition of a perfect banana; mine should be spotted with dark brown on the outside, in a pattern very much resembling that of the perfect pancake. In fact here is a banana that is rather good. The flesh inside is still fairly firm and not mushy, the skin is thin and peels easily, there is a distinct banana-ester aroma.
Don’t ask me about banana worms; just tell yourself that they’re not real. Don’t ask, really.
Find another good banana, but do not listen to Mangetout on the ripeness. The skin should be thick and snap when you break the top. If you can smell the banana, it is overripe and deserving only of being made into bread.
This is the banana by which all other bananas must be judged. The sine qua non of bananas. The ne plus ultra of bananas. The top banana. A good banana is hard to find.
And much better than that, having a good aunt is a very good thing indeed. My sincere condolences.
Ahh, the banana I ate was about the same “degree” of skin ripeness as the ones dancing in the link, just a bit lighter than Mangetout’s link. As long as the banana is firm, not hard and green, but not mushy and brown it’s good.
Thanks to all for condolences, my aunt and I weren’t real close but were average close. It’s still sad, but in a good way. She is in a better place, thanks again though.
