Delightfully sweet with firm and creamy flesh, bananas come pre-packaged in their own yellow jackets and are available for harvest all through the year. The fruit ripens from deep-green to bright yellow, making it consumable. The commonly cultivated fruit is seedless.
Bananas should be firm, but not too hard, bright in appearance, and free from bruises or other injuries. Their stems and tips should be intact. The size of the banana does not affect its quality, so simply choose the size that best meets your needs.
While bananas look resilient, they're actually very fragile and care should be taken in their storage. They should be left to ripen at room temperature and should not be subjected to overly hot or cold temperatures. Unripe bananas should not be placed in the refrigerator as this will interrupt the ripening process to such an extent that it will not be able to resume even if the bananas are returned to room temperature.
Eat them before they turn completely brown. You can refrigerate them to slow down their ripening. Their peel continues to darken in the refrigerator, but not their flesh.
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