Bananas and Plantains

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BANANAS AND PLANTAINS

FRESH BANANAS AND PLANTAINS

Season: All year. Produce is staggered in crops through the year in the tropics.

Organic Issues: Organic bananas are one of the most readily available organic produce. In contrast, conventional banana farming practices are extremely damaging to the environment, and future farming. Banana plantations have reached epidemic levels in Black Sigatoka Fungus, and Panama disease is also at extreme levels. Due to conventional techniques, treatments are increasingly ineffective, and scientists predict that genetic modifications may be required to save the world’s banana and plantains.

Organic banana and plantain farms, however, are resistant to outbreaks of these diseases, as well as common pests such as nematodes, black weevil, banana rust thrips, banana scab moths, etc.

Conventional bananas are also floated in tanks of sodium hydrochlorate solution to dissolve the sap that discolors the fruit.

Look for: Bananas should be free of bruises or tears in the skin. They are best purchased with a small amount of green remaining in the stem end, and best eaten when a light freckling of the skin indicates the sugar has ripened.

Plantains are yellow and brown when semi-ripe, and can be boiled or sautéed as a side dish. Green plantains are unripe and starchy, but can be peeled, sliced and fried or added to soups. When plantains turn black and slightly sweet, they can be baked in their skins and served as a desert.

How to Store: Bananas are typically stored at room temperature, however, they can be stored in the refrigerator (the skins will darken).


FROZEN BANANAS

TO FREEZE FROM FRESH:

Prepare: Select firm ripe bananas. Peel; mash thoroughly. Add 1/2 teaspoon ascorbic acid per cup of mashed banana to prevent browning.

Blanch: not required

Freeze: Package in moisture-vapor resistant container. Seal and freeze.


How to Store: Store frozen bananas in the freezer (0F) up to 3 months