Red Bananas

ananas are low in sodium, high in potassium, and contains approximately 6 vitamins and 11 other minerals!

The banana is many times considered nature’s perfect food because it offers so many health benefits. It is low in sodium, high in potassium, and contains approximately 6 vitamins and 11 other minerals!

The common banana, or the Cavendish Banana, is native to tropical countries like Mexico, the Caribbean, and Central and South America. The banana is truly popular worldwide.

This can be served in a multitude of different ways in breakfast items like cereal, pancakes, and waffles; chilled fruit juice, fruit salads, desserts, and even poultry or meats.

Melissa’s Organic Bananas are hand-selected for excellent quality. As is true with most bananas, the Organic Banana is harvested green and then allowed to ripen while transported to its destination.

Avoid bananas with split skins. Bananas with brown or black spotted peels only indicate ripeness, while the fruit itself remains unchanged. Store at room temperature. Once ripe, bananas may be refrigerated for a few days.

Fresh plantains offer endless culinary possibilities! Enjoy them sweet or savory – fried, baked, mashed, or as a delicious addition to stews and soups. These premium, hand-selected plantains bring a touch of the tropics to your kitchen with their naturally sweet, starchy flavor. Easy to prepare, they’re ready to inspire your culinary creativity!

Savory:
Tostones: The classic! Twice-fried plantains make a crispy, salty snack or side dish. Serve them with dipping sauces like garlic aioli or a spicy chimichurri.
Plantain chips (Chifles): Thinly slice the plantains, fry until crisp, and season with salt or your favorite spices.
Mofongo: A Puerto Rican specialty where plantains are mashed with garlic, olive oil, and often crispy pork bits (chicharrones). Deliciously filling comfort food.
Plantain Patties: Grate plantains, mix with seasoning, and pan-fry into savory fritters.

Sweet:
Fried sweet plantains (Maduros): Let the plantains ripen until very dark. Fry in butter and a sprinkle of sugar or cinnamon until caramelized and tender.
Plantain Pancakes: Mash ripe plantains and use like a banana in pancake batter. Extra flavorful!
Plantain Bread: Similar to banana bread, use ripe plantain for a moist, sweet loaf.
Plantain Smoothie: Blend ripe or frozen plantains with milk, yogurt, a touch of sweetness, and spices for a tropical-tasting breakfast.

How to choose?

It depends on the ripeness level of your plantains!

Green: Better for savory dishes where you want starchiness
Yellow with black spots: Perfectly versatile for both savory or sweet
Very dark/black: Ideal for sweet dishes since they will be the most sugary

How to store?

Green Plantains (unripe):
Room temperature: Store on the counter away from direct sunlight. They’ll ripen in about a week.
Speed up ripening: If you need them to ripen faster, place them in a paper bag with a ripe banana or apple.

Yellow Plantains (ripening):
Room temperature: Keep at room temperature and use within a few days as they continue to ripen.

Ripe Plantains (yellow with black spots or very dark):
Room temperature: Best used immediately for maximum sweetness.
Refrigerator: Refrigerate for 2-3 days more to slow down further ripening.
Freezer: For longer storage, peel and slice ripe plantains and freeze in a freezer-safe bag or container for up to 3 months.

Important Notes:
Avoid storing plantains in areas with high humidity.
Do not store ripe plantains in the refrigerator for too long, or they may develop a mushy texture.

Fresh from the tropics, a rare selection of the finest “hands” of bananas make up this assortment, which may include the following varieties:

• Baby Bananas, which are snack-sized and have a sweet flavor, with a hint of cinnamon aftertaste.
• The creamy, sweet, chunky shaped Burro Bananas have a slight taste of lemon.
• The Red Bananas are creamy white to pink fleshed and flavored with a hint of raspberry blended with notes of vanilla.
• Manzano Bananas, with their stubby looking fingers, have a sweet taste with flavors of gourmet apples and tones of strawberries.
• Plantains, known as “cooking bananas” have the best texture and flavor for sautéeing and are popular when served battered and deep fried.

These yellow bananas are the most widely used and classic banana variety that you’ve grown up with. Cavendish have been the staple lunchbox variety since the late 1950s, and for good reason! This variety has year-round availability, is disease resistant, and features a classic banana flavor.

Bananas contain many essential vitamins and minerals that your body needs, including fiber and potassium.

Cavendish ripen from bright green to a striking golden yellow. If you let them sit around in the fruit basket, they’ll develop a sun-kissed spotted brown look, that will eventually develop into a deep, dark brown.

Everyone has a different preference when it comes to the ideal eating stage, but the truth is you can actually eat them in all phases. Green bananas are great for making bananas chips, and you can even add to smoothies. For overripe bananas, they shine in bread recipes, pancakes, cookies and oatmeal – even ice cream! Bananas, in general, are incredibly versatile. They can be eaten out of hand, baked or added to fruit salads, desserts and more.