bananas

Banana is the common name used for herbaceous plants of the genus Musa, and is also the name given to the fruit of these plants. They are native to the tropical region of Southeast Asia, the Malay Archipelago, and Australia. Today, they are cultivated throughout the tropics.

Banana plants are of the family Musaceae. They are cultivated primarily for their fruit, and to a lesser extent for the production of fibre and as ornamental plants.

The banana fruit grow in hanging clusters, with up to 20 fruit to a tier (called a hand), and 3-20 tiers to a bunch. The total of the hanging clusters is known as a bunch, or commercially as a “banana stem”, and can weigh from 30–50 kg. The fruit averages 125 g, of which approximately 75% is water and 25% dry matter content.

Each individual fruit (known as a banana or ‘finger’) has a protective outer layer (a peel or skin) with a fleshy edible inner portion. Typically the fruit has numerous strings (called ‘phloem bundles’) which run between the skin and the edible portion of the banana, and which are commonly removed individually after the skin is removed. Bananas are a valuable source of Vitamin A, Vitamin B6, Vitamin C, and potassium.

Bananas can be stored for up to a week in a cool place but unripe bananas should not be stored in the refrigerator, as this may irreversibly interrupt the ripening process. If the banana is no longer green it is ripe and can be stored for a maximum of one week

Chiquita Bananas with Mint and Honey Yogurt
6 medium Chiquita bananas, cut in slices or quartered
3/4 cup apple juice
3 tablespoons brown sugar
1 teaspoon chopped mint
1 teaspoon fresh lemon juice
Yogurt Sauce:
1 1/4 cups non-fat plain yogurt (12 ounces)
1 tablespoon honey
1 teaspoon vanilla extract
1/8 teaspoon fresh ground nutmeg
2 – 3 tablespoons orange juice
1 teaspoon fresh orange zest
1 teaspoon fresh lemon zest
Place apple juice, sugar, mint and lemon in a sauce pan; bring liquid to a boil and simmer on low heat until volume is reduced by one-half. Add bananas, bring to a boil and cook for 2 minutes to glaze.

Blend all ingredients for yogurt sauce with a wire whisk. Serve as sauce over bananas or fruit crepes.

Garnish with fresh mint and raspberries.
Nutrition Information Per Serving

Yield: 6 servings
Calories: 192
Fat: 3%

http://www.chiquita.com/ 4 years ago

“Good eats!”

Better than getting
blasted by the
Death Star.

matty5 years ago