The other day I saw some red bananas in the produce section. They were mostly red, with a little green around the edges. I decided to get some to take home for experiments.
Yesterday, I tried to peel one. Red banana skins are as tough as kevlar. By the time I got the banana peeled, the fruit inside had been seriously mangled. It tasted okay, but I guess they need to ripen some more (still a little green around the edges).
Does anyone know what to do with red bananas besides watch them (very slowly) ripen? Recipes, perhaps? Has anyone else had this kind of experience, i.e.: purchase exotic produce, get it home, then realize you have no idea how it should be used?
I’ve eyed those red 'nanners myself. Have tried the plaintains (sp???) and others. We’ve tried lots of odd produce ( [homer voice] fresh lychees… ummmmm…[/homer voice] )
Some were great, others soso. Our grocery store has these little cards you can take with the produce that describes how to eat them etc. Very handy so you don’t mistake the two kinds of persimmons (one you can eat raw, the other needs lots of cooking to make it paletable).
If you don’t get any ideas here, maybe I’ll remember to check next time I go.
One time I bought a Horned Melon just because it was so weird looking. A picture and description of one can be found here.
I tried to eat it, but it was gross.
Rose
** Baloo ** In honor of you, I bought some of those red naners.
read up on 'em first. According to the little flyer at my local store, “MUST be ripe first” and ripe was defined as really, really dark red, (ie no green)
So, I only peeled mine when they were all dark. Peeled easily, tasted, well, like a nanner. a little nicer, tho’.
As for recipes etc. they said use just like regular ones, they are a bit sweeter.
…so I put the remaining bananas in a bag with a ripe apple (the ethylene gas produced by the apple will hasten ripening). Sure enough, they peeled just fine and tasted great.
I brought some in to work today, and only one person would touch them. Some people!
