Through APEI press agency
“No but, let me eat my banana », Sings Philippe Katerine with a lot of humor. But before tasting these 150 g of sweetness, here is a little historical reminder.
Originally, our ancestors mainly used the trunk of this herbaceous giant to make ropes or clothes and the leaves were used as plates or as wrappers for cooking food. At that time, the fruit mainly contained seeds which made it unsuitable for consumption.
The most exported fruit in the world
Native to India, the banana took off in the 18th centurye century in West Indies. We will have to wait for the XXe century and the improvement of means of conservation so that the banana becomes the most exported fruit in the world.
It is also the fourth food product in order of importance in production value, after rice, wheat and corn (ref. lanutrition.fr).
Green, yellow, tiger
Picked green, the banana makes its long journey by freighter. Turning to yellow, it takes its place on the stalls. The more it matures, the more it becomes yellow and becomes loaded with sugar. It is then more digestible, due to the transformation of starch into sugar.
When the skin is tabby with brown spots, you shouldn’t delay eating it. It is at this stage that she has the most perfume. Then, it darkens inside, loses vitamin C and its taste deteriorates.
Keep it better
There are two golden rules to follow: first, choose your barely ripe bananas with the tips still slightly green. If they are wrapped, remove them from the packaging, detach them from the bunch and place them in a fruit basket without touching each other. They will ripen on their own at room temperature.
Another rule to follow: do not put them in the fridge. Bananas are exotic fruits that don’t like the cold. Their skin might turn black.
– BananaInfo (@BananeInfo) July 7, 2020
Be careful, bananas do not necessarily mix well with other fruits, such as apples, pears, kiwis or peaches, which naturally give off ethylene, a gas that accelerates ripening.
Raw, cooked or in a smoothie
Bananas can be prepared in many ways. The easiest way is to eat it raw, just after peeling it. Green, it can be fried in oil or butter and served as a vegetable.
For a festive dessert, consider flambéed bananas. Peel the ripe bananas, brown them on all sides in a non-stick pan with a good knob of butter and two tablespoons of sugar, let caramelize lightly. Pour 1 or 2 tablespoons of rum, flambé and serve hot.
In a lower calorie version, bananas are an ideal base for creamy smoothies with coconut milk and lemon, with matcha tea or with other fruits.
What to do when they are overripe? Why not a banana bread that will delight children … A blender to obtain a banana puree, a cake batter (yogurt cake style), mix everything, pour into a mold and put in the oven. That’s it !
Fill up on health benefits with bananas
Who hasn’t seen a tennis player on TV eating his banana during the Roland-Garros Open? Indeed, the banana is the food of the physical but also intellectual effort. It is rich in quickly assimilable carbohydrates, vitamins B and C, potassium and magnesium. Its energy contribution makes it the ideal fruit for athletes, students and recreation classes.
And these are not its only benefits! Thanks to dopamine and the B6 vitamins it contains, bananas are an anti-depression remedy. Let us add that it helps digestion, that it is indicated in the event of diarrhea of the child and that its high potassium content (360 mg per 100 g) makes it possible to prevent and fight against hypertension. In short, the banana is a treasure for health.