Selection
Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets.

Storage
Store bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.

Preparation
Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are one of varieties commonly used for store bought dried bananas.

Red Bananas with Fruit Salsa
Makes 4 servings, equals three 5 A Day servings

Ingredients

6 medium red bananas
3 Tbsp packed brown sugar
1 Tbsp lemon juice
¼ tsp vanilla extract
1 Tbsp crushed mint leaves

Fruit salsa:
3 large clemintines
1 large grapefruit
1 champagne mango, peeled and diced
2 Tbsp honey
3 Tbsp brewed orange tea
2 Tbsp chopped walnuts

Peel the red bananas and split in half. Place in a flat glass dish cut side up. Combine the lime juice and vanilla, brushing the bananas with the mixture. Generously spoon the brown sugar on the bananas.

Preheat broiler to high and place the sugar topped bananas under the broiler for 2-3 minutes until they are well caramelized. Remove from the broiler and cool for 1 minute before removing from the pan.

For the fruit salsa, peel the clementines and grapefruit and cut between the membranes to separate the segments and remove the seeds. Place in a bowl and add the mango. Add the honey, tea and nuts, mix well and chill.
To serve, divide the fruit salsa into small bowls. Place 2 halves of banana brulee in each bowl, and garnish with fresh mint.

Nutritional analysis per serving:  Calories 293, Fat 4g, Calories from Fat 11%, Protein 3g, Carbohydrates 72g, Fiber 5g, Cholesterol 0mg, Sodium 10mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

Bookmark:

TrackBack URI for this entry

Comments (0)

Subscribe to this comment's feed