Did you know that bananas are the world’s most popular fruit? Did you know that bananas do not actually grow on trees, and that they are really the world’s largest herb? Bananas seem to be that well-known fruit that everybody enjoys but one doesn’t think a whole lot about.
Bananas grow on the plant in clusters commonly called a bunch, but it is truly named a “hand”, and the individual bananas are called “fingers”. The average banana is 125 grams, of which approximately 75% is water and 25% is dry matter content. Generally the peel or skin of the banana is not eaten, but the fleshy inner portion is delicious and widely enjoyed. The strings on the banana, of which the fruit has many, are called ‘phloem bundles’. Bananas contain valuable sources of Vitamin B6, Vitamin C and potassium. It is common for many athletes to use bananas for energy in their physical health regimes.
Although originally native to Southeast Asia and Australia, bananas are grown in at least 107 countries in the world today. In fact bananas, eaten raw in its yellow form and cooked green bananas, are the main staple of many African populations. Boiled or baked green bananas can also be found in many Caribbean Island recipes.
The common form of yellow sweet banana is enjoyed world-wide today and are usually eaten raw. Bananas are considered very versatile as when they are dried bananas can be eaten as a snack food or ground up and made into flour. A starchier version of the fruit is called a plantain and this form is generally eaten cooked.
Bananas come in various sizes and colors, including the yellow, purple and red banana. The red banana is generally sweeter than the yellow banana, with a slight raspberry-type flavor. The skin of this fruit is red to purple with a slightly pinkish flesh. These bananas can be eaten raw, or can be used to add a wonderful color to various cooked banana dishes.
Bananas are usually picked and shipped in an unripe condition because ripe bananas are easily damaged when being transported to market. Bananas need careful handling and are easily bruised.
The sap of the banana plant is extremely sticky. It tends to stain hands and other materials easily and the discoloring is hard to remove. The sap is so sticky it can be used as a practical adhesive.
The flower of the banana plant, or the banana blossom or heart, is also used in the Southeast Asian, Bengali and Indian cuisines, served raw with dips or cooked into soups and curries. Some countries even use the tender core of the banana plant’s trunk in several dishes. Bananas can be fried, boiled or steamed and the juice extracted from the core of the plant is used to treat kidney stones. Even banana leaves are useful for cooking, for carrying, and even as umbrellas (because of their waterproof properties) in some countries.
With all of the uses of the banana plant, and bananas general good taste, it is no wonder that bananas have become one of the world’s most popular fruits. Where else can one get so much delicious taste and healthy benefits from one source?
Bananas grow on the plant in clusters commonly called a bunch, but it is truly named a “hand”, and the individual bananas are called “fingers”. The average banana is 125 grams, of which approximately 75% is water and 25% is dry matter content. Generally the peel or skin of the banana is not eaten, but the fleshy inner portion is delicious and widely enjoyed. The strings on the banana, of which the fruit has many, are called ‘phloem bundles’. Bananas contain valuable sources of Vitamin B6, Vitamin C and potassium. It is common for many athletes to use bananas for energy in their physical health regimes.
Although originally native to Southeast Asia and Australia, bananas are grown in at least 107 countries in the world today. In fact bananas, eaten raw in its yellow form and cooked green bananas, are the main staple of many African populations. Boiled or baked green bananas can also be found in many Caribbean Island recipes.
The common form of yellow sweet banana is enjoyed world-wide today and are usually eaten raw. Bananas are considered very versatile as when they are dried bananas can be eaten as a snack food or ground up and made into flour. A starchier version of the fruit is called a plantain and this form is generally eaten cooked.
Bananas come in various sizes and colors, including the yellow, purple and red banana. The red banana is generally sweeter than the yellow banana, with a slight raspberry-type flavor. The skin of this fruit is red to purple with a slightly pinkish flesh. These bananas can be eaten raw, or can be used to add a wonderful color to various cooked banana dishes.
Bananas are usually picked and shipped in an unripe condition because ripe bananas are easily damaged when being transported to market. Bananas need careful handling and are easily bruised.
The sap of the banana plant is extremely sticky. It tends to stain hands and other materials easily and the discoloring is hard to remove. The sap is so sticky it can be used as a practical adhesive.
The flower of the banana plant, or the banana blossom or heart, is also used in the Southeast Asian, Bengali and Indian cuisines, served raw with dips or cooked into soups and curries. Some countries even use the tender core of the banana plant’s trunk in several dishes. Bananas can be fried, boiled or steamed and the juice extracted from the core of the plant is used to treat kidney stones. Even banana leaves are useful for cooking, for carrying, and even as umbrellas (because of their waterproof properties) in some countries.
With all of the uses of the banana plant, and bananas general good taste, it is no wonder that bananas have become one of the world’s most popular fruits. Where else can one get so much delicious taste and healthy benefits from one source?
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