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Tips For Buying Bananas Unlike most other fruits, bananas develop their best eating quality after they are harvested. This allows bananas to be shipped great distances. Almost our entire supply of bananas, available year-round, is imported from Central and South America. Bananas are sensitive to cool temperatures and will be injured in temperatures below 55°F. For this reason, they should never be kept in the refrigerator. The ideal temperature for ripening bananas is between 60 and 70°F. Higher temperatures cause them to ripen too rapidly. Look for: Bananas which are firm, bright in appearance, and free from bruises or other injury. The state of ripeness is indicated by skin color. Best-eating quality has been reached when the solid yellow color is specked with brown. At this stage, the flesh is mellow and the flavor is fully developed. Bananas with green tips or with practically no yellow color have not developed their full flavor potential. Avoid: Bruised fruit (indicating rapid deterioration and waste); discolored skins (a sign of decay); a dull, grayish, aged appearance (showing that the bananas have been exposed to cold and will not ripen properly). Occasionally, the skin may be entirely brown and yet the flesh will still be in prime condition. Courtesy of Consumer Information Center, Pueblo, CO, 81009 |
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