BANANA INFORMATION, NUTRIENTS, BENEFITS
Fruit with white and sweet pulp, banana, which takes its name from the word banana, "finger" in Bantu, made its appearance in Southeast Asia around 500 BC.
Long ignored by the man, it is finally domesticated by the Chinese who gradually integrate it to their food.
There are two main categories of bananas
Fruit bananas and vegetable bananas:
Bananas grown for export, are mainly fruit bananas. Very sweet, there are hundreds of varieties, among which are the Great Dwarf, Gros Michel, Polo or Cavendish bananas.
These fruit bananas can be short and purplish, or more often long and yellow with brown spots similar to those found in France.
The vegetable banana, or plantain, is bigger and less sweet than its cousin and is found mainly in Creole, South American and African cuisine.
The more green it is, the longer the banana will stay at room temperature while continuing to ripen until it becomes edible.
For a smooth ripening, it is still best to hang them on a hook or to pack it in a newspaper if you want to speed up the process.
Bananas, on the other hand, are particularly afraid of the cold and can not stand being exposed to temperatures below 12 ° C. His maturation is then interrupted, and the colour of his skin turns quickly to brown, then to black. So avoid the refrigerator.