I appreciate a banana most when the fruit is firm and the peel still slightly green. When they begin to go black, I feel a little unsure about peeling them, afraid to find the dreaded sugar spots. At this point the mealy texture inspires a gagging sensation, and I won't even consider them when the fruit goes brown, bruised and limp, as if the banana is eagerly digesting itself for easier consumption.
Hot tip: best to use these flacid, aged bananas for banana bread.
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