Bananas, Red

Bananas, Red

Bananas, Red

Red bananas, which are grown in tropical and subtropical regions of Asia and the Americas, are smaller and plumper than yellow bananas. Red bananas should have a deep red, reddish purple, or maroon rind when ripe, and are best eaten when unbruised (as they get mushy) and slightly soft. The redder the fruit, the more carotene and the higher the vitamin C level. The ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and somewhat sweeter than the yellow varieties, with a slight raspberry-banana flavor. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside refrigeration, but we have found that once they are ripe they should be stored in the refrigerator to prevent spoiling. The main drawback to purchasing them on a regular basis is that they usually sell for premium prices of 2 to 3 times the price of yellow bananas, and to us, the flavor difference does not justify the price difference. We could not find any specific nutritional information for red bananas.

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About Kimberly Hosler

An ethical vegan since June 2007, Kimberly is a NYS licensed Massage Therapist & a Director at All-Creatures. She serves as the current VP of the Albany Vegan Network and is the Founder & President of the Albany Vegan Lady Gang. She also enjoys volunteering at local Farm Sanctuaries. She lives in Upstate NY with her two kitties and senior blind yorkie and she also has two grown human children.


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