But we don't know how to make these "fingers" yellow.
So each family has some bananas and uses his own way to make them yellow.
I'm trying to use apples.
Is there anyone here knows how to make green bananas yellow.
Joe
--
Here's my trade list.
http://home.anet.net.tw/shushu/swap-plants.htm
Joe,
I usually let my bananas ripen on the tree or just cut the whole pod and br=
ing them indoors and try to place them in a dry, place out of the sun. Appl=
es MIGHT speed up the process because they give off gas which ripens other =
fruits as well. Commercially, bananas are put in a controlled atmosphere st=
orage where they are given gas--ethephon or similar gas-- at a certain conc=
entration and temperature and duration. They are then removed and ripen in =
the store on the shelf. Commercial varieties of bananas may NEVER ripen wit=
hout chemical(gas) treatment. APPARENTLY some non-commercial types ripen wi=
th less processing and little need for special treatment.
Sugarcane52
TW-Joe
http://tinyurl.com/2mszpj
Today my family picks up bananas.
But we don't know how to make these "fingers" yellow.
So each family has some bananas and uses his own way to make them yellow.
I'm trying to use apples.
Is there anyone here knows how to make green bananas yellow.
Joe
--
Here's my trade list.
http://home.anet.net.tw/shushu/swap-plants.htm
Beautiful! Do you eat fried green bananas? We did in Cuba!!
Luis
TW-Joe
http://tinyurl.com/2mszpj
Today my family picks up bananas.
But we don't know how to make these "fingers" yellow.
So each family has some bananas and uses his own way to make them yellow.
I'm trying to use apples.
Is there anyone here knows how to make green bananas yellow.
Joe
--
Here's my trade list.
http://home.anet.net.tw/shushu/swap-plants.htm
Place the green bananas in a brown paper bag with an
over ripe banana, just as you would an apple. Anything
that produces ethylene gas.... I think that is the gas
that is given off; anyway,,, the gas is what speeds
the ripening.
--- TW-Joe
__________________________________________________________
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no, we don't. At least most of people don't eat fried green bananas.
Joe
2007/6/12, luis valera
> Beautiful! Do you eat fried green bananas? We did in Cuba!!
> Luis
> TW-Joe
Well ok! But if you want to know how to fix them, let me know. I love fried=
bananas!
Luis
TW-Joe
no, we don't. At least most of people don't eat fried green bananas.
Joe
2007/6/12, luis valera
> Beautiful! Do you eat fried green bananas? We did in Cuba!!
> Luis
> TW-Joe
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Hola Vikki- I am not a great cook! But as I remember, they would cut the se=
mi-green bananas into one and a half inch shunks, thick, and then they woul=
d boil them for about five minutes or so, and then they were mashed dawn in=
a paper towel-flating them- then they were fried until lightly brown. Salt=
them and eat them!
I'll try them myself as soon as I go to the market since it is going to be =
a while until my banana plants have fruit; they bloom too late here in Brun=
swick to do anything with them!
Luis A. Valera
Vikki
-I want to know how to fix the fried bananas ! Sounds
interesting. Pebbles in
Arizona -- In
gardenmessenger@yahoogroups.com
luis valera
wrote:
> Well ok! But if you want to know how to fix them, let me know. I
love fried bananas!
> Luis
> TW-Joe
> no, we don't. At least most of people don't eat fried
green bananas.
yellow.
That sounds good! I wonder if you could add cinnamom and sugar
instead of sprinkling salt on them after they are cooked? Maybe to
make a dessert? Pebbles in
Arizona
--- In gardenmessenger@yahoogroups.com
valera
> Hola Vikki- I am not a great cook! But as I remember, they would
cut the semi-green bananas into one and a half inch shunks, thick,
and then they would boil them for about five minutes or so, and then
they were mashed dawn in a paper towel-flating them- then they were
fried until lightly brown. Salt them and eat them!
> I'll try them myself as soon as I go to the market since it is
going to be a while until my banana plants have fruit; they bloom too
late here in Brunswick to do anything with them!
, luis valera
them
Hola- I don't see why not! Some people liked them with sugar rather than sa=
lt! I like them salty myself and then a good cold beer!
Luis
Vikki
That sounds good! I wonder if you could add cinnamom and sugar
instead of sprinkling salt on them after they are cooked? Maybe to
make a dessert? Pebbles in
Arizona
--- In gardenmessenger@yahoogroups.com
valera
> Hola Vikki- I am not a great cook! But as I remember, they would
cut the semi-green bananas into one and a half inch shunks, thick,
and then they would boil them for about five minutes or so, and then
they were mashed dawn in a paper towel-flating them- then they were
fried until lightly brown. Salt them and eat them!
> I'll try them myself as soon as I go to the market since it is
going to be a while until my banana plants have fruit; they bloom too
late here in Brunswick to do anything with them!
, luis valera
them
I hate to sound like a smart aleck, but won't the bananas ripen on their ow=
n if left on the counter for a few days? Everytime I buy bananas I buy them=
as green as possible because they ripen so fast they sometimes end up in t=
he compost heap before they can be eaten. I did make some great banana brea=
d with the last batch though.
Barb,
Excuse me, too, if I might seem like a smart alecky also by asking you, "di=
dn't you see/read my post about a week ago?" In it I explained that grocery=
store bananas have been gased before they get to the store. It is done by =
the wholesale buyer of the bananas usually and sometimes on the boat that t=
hey were shipped in. Without gasing, your grocery store variety would NEVER=
ripen. They would rot first. SOME varieties(not the ones used in the groce=
ry store) seem to ripen on the tree or when cut fresh from outside and brou=
ght indoors. It MAY be that the grocery store varieties would ripen on the =
tree, too, but then they would have NO shelf life or even shipping life to =
export them here. They are harvested completely green and even a little imm=
ature. A little complicated, huh ? I just learned this a few years ago and =
I am 55 now. It's really simple, but you have to know "the rest of the stor=
y" --or all the facts-- to understand how we get our bananas at the store. =
It's a
process that we never see. We think they are cut green/greenish and ripen o=
n the shelf because that is all we see......Now you know the rest of the st=
ory.....(they are gased with chemical ripeners)
Barb Adair
ote:
I hate to sound like a smart aleck, but won't the bananas ripen on their ow=
n if left on the counter for a few days? Everytime I buy bananas I buy them=
as green as possible because they ripen so fast they sometimes end up in t=
he compost heap before they can be eaten. I did make some great banana brea=
d with the last batch though.
---------------------------------
Need a vacation? Get great deals to amazing places on Yahoo! Travel.
PS, too tired and disoriented from packing to be a smart aleck :)
Garden Gnome in Ontario, Canada Zone 6A
Come wander through my blogs:
gardening: http://ca.360.yahoo.com/sfg.oamc, http://gardengnomewanderings.b=
logspot.com
cooking: http://momskitchencooking.blogspot.com
----- Original Message ----
From: Richard Harrison
To: gardenmessenger@yahoogroups.com
Sent: Tuesday, June 26, 2007 11:00:26 AM
Subject: Re: [gardenmessenger] Re: banana
Barb,
Excuse me, too, if I might seem like a smart alecky also by asking you, "di=
dn't you see/read my post about a week ago?" In it I explained that grocery=
store bananas have been gased before they get to the store. It is done by =
the wholesale buyer of the bananas usually and sometimes on the boat that t=
hey were shipped in. Without gasing, your grocery store variety would NEVER=
ripen. They would rot first. SOME varieties(not the ones used in the groce=
ry store) seem to ripen on the tree or when cut fresh from outside and brou=
ght indoors. It MAY be that the grocery store varieties would ripen on the =
tree, too, but then they would have NO shelf life or even shipping life to =
export them here. They are harvested completely green and even a little imm=
ature. A little complicated, huh ? I just learned this a few years ago and =
I am 55 now. It's really simple, but you have to know "the rest of the stor=
y" --or all the facts-- to understand how we get our bananas at the store. =
It's a
process that we never see. We think they are cut green/greenish and ripen o=
n the shelf because that is all we see......Now you know the rest of the st=
ory.....(they are gased with chemical ripeners)
Barb Adair
I hate to sound like a smart aleck, but won't the bananas ripen on their ow=
n if left on the counter for a few days? Everytime I buy bananas I buy them=
as green as possible because they ripen so fast they sometimes end up in t=
he compost heap before they can be eaten. I did make some great banana brea=
d with the last batch though.
-
__________________________________________________________
Need Mail bonding?
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Luis,
Fried banana chips are available commecially, too. They are thin and salty-=
-a little like fried potato chips. They may not taste as good as homemade, =
though.
I noticed a pod of bananas on 1 of my trees here in NW FL a day or 2 ago. I=
t's rather earlier than normal. The pod should have an excellent chance to =
mature(if I irrigate it--because of the drought). Usually pods don't appear=
until later here and have a danger of being frozen by the Winter temps.
luis valera
te:
Hola- I don't see why not! Some people liked them with sugar rather than sa=
lt! I like them salty myself and then a good cold beer!
Luis
Vikki
wrote:
That sounds good! I wonder if you could add cinnamom and sugar
instead of sprinkling salt on them after they are cooked? Maybe to
make a dessert? Pebbles in
Arizona
--- In gardenmessenger@yahoogroups.com
valera wrote:
> Hola Vikki- I am not a great cook! But as I remember, they would
cut the semi-green bananas into one and a half inch shunks, thick,
and then they would boil them for about five minutes or so, and then
they were mashed dawn in a paper towel-flating them- then they were
fried until lightly brown. Salt them and eat them!
> I'll try them myself as soon as I go to the market since it is
going to be a while until my banana plants have fruit; they bloom too
late here in Brunswick to do anything with them!
> Luis A. Valera
> Vikki
wrote:
> -I want to know how to fix the fried bananas ! Sounds
> interesting. Pebbles in
> Arizona -- In
---------------------------------
Moody friends. Drama queens. Your life? Nope! - their life, your story.
Play Sims Stories at Yahoo! Games.
Garden Gnome
Re: gassing - Sorry, we are moving in 2 days so I didn't see your post Rich=
ard. Could you not induce ripening of the bananas by putting them in a bag =
and adding a ripe piece of fruit like apple? The apple gives of ethylene th=
e same thing used to gas fruits and tomatoes in the fields so it should wor=
k for you.
PS, too tired and disoriented from packing to be a smart aleck :)
Garden Gnome in Ontario, Canada Zone 6A
Come wander through my blogs:
gardening: http://ca.360.yahoo.com/sfg.oamc, http://gardengnomewanderings.b=
logspot.com
cooking: http://momskitchencooking.blogspot.com
Barb,
Excuse me, too, if I might seem like a smart alecky also by asking you, "di=
dn't you see/read my post about a week ago?" In it I explained that grocery=
store bananas have been gased before they get to the store. It is done by =
the wholesale buyer of the bananas usually and sometimes on the boat that t=
hey were shipped in. Without gasing, your grocery store variety would NEVER=
ripen. They would rot first. SOME varieties(not the ones used in the groce=
ry store) seem to ripen on the tree or when cut fresh from outside and brou=
ght indoors. It MAY be that the grocery store varieties would ripen on the =
tree, too, but then they would have NO shelf life or even shipping life to =
export them here. They are harvested completely green and even a little imm=
ature. A little complicated, huh ? I just learned this a few years ago and =
I am 55 now. It's really simple, but you have to know "the rest of the stor=
y" --or all the facts-- to understand how we get our bananas at the store. =
It's a
process that we never see. We think they are cut green/greenish and ripen o=
n the shelf because that is all we see......Now you know the rest of the st=
ory.....(they are gased with chemical ripeners)
Barb Adair wrote:
I hate to sound like a smart aleck, but won't the bananas ripen on their ow=
n if left on the counter for a few days? Everytime I buy bananas I buy them=
as green as possible because they ripen so fast they sometimes end up in t=
he compost heap before they can be eaten. I did make some great banana brea=
d with the last batch though.
-
__________________________________________________________
Need Mail bonding?
Go to the Yahoo! Mail Q&A for great tips from Yahoo! Answers users.
http://answers.yahoo.com/dir/?link=3Dlist&sid=3D396546091
Hola- As I remember, the bananas would ripen in a day or so if they are pla=
ced in a dark place!
That is what my mother used to do!
Luis
Richard Harrison
wrote:
Garden Gnome,
I'm not an expert on bananas(or probably anything else) but just like to sh=
are sometimes with those who know less than I. Someone else on this forum c=
ould probably better answer your question. I agree that it SHOULD work with=
an apple, but I have never tried it. I just bring in the pod of bananas an=
d hang it out of the sun(no air conditioning) and they eventually ripen(bef=
ore rotting). The apple could very well speed up the ripening process quite=
a bit from the ethephon(or ethylene?) gas given off by the ripening apple.=
This is how they discovered the chemical used to ripen fruit in the first =
place--from mother nature.
Why don't you try the apples in a brown bag approach ? And, let us know. I =
might try it in a few weeks when my pod gets mature.(I wouldn't use plastic=
because of the risk of rot and mold.) Reminder: the grocery store bananas =
have already been gased--even if they still appear green. Give them another=
day or 1 to show up the gas effects.The gassing causes them to ripen unifo=
rmly also, rather than a few at a time on the same pod. Fresh-picked banana=
s sometimes ripen unevenly--one and then another, etc.
Garden Gnome
Re: gassing - Sorry, we are moving in 2 days so I didn't see your post Rich=
ard. Could you not induce ripening of the bananas by putting them in a bag =
and adding a ripe piece of fruit like apple? The apple gives of ethylene th=
e same thing used to gas fruits and tomatoes in the fields so it should wor=
k for you.
PS, too tired and disoriented from packing to be a smart aleck :)
Garden Gnome in Ontario, Canada Zone 6A
Come wander through my blogs:
gardening: http://ca.360.yahoo.com/sfg.oamc, http://gardengnomewanderings.b=
logspot.com
cooking: http://momskitchencooking.blogspot.com
Barb,
Excuse me, too, if I might seem like a smart alecky also by asking you, "di=
dn't you see/read my post about a week ago?" In it I explained that grocery=
store bananas have been gased before they get to the store. It is done by =
the wholesale buyer of the bananas usually and sometimes on the boat that t=
hey were shipped in. Without gasing, your grocery store variety would NEVER=
ripen. They would rot first. SOME varieties(not the ones used in the groce=
ry store) seem to ripen on the tree or when cut fresh from outside and brou=
ght indoors. It MAY be that the grocery store varieties would ripen on the =
tree, too, but then they would have NO shelf life or even shipping life to =
export them here. They are harvested completely green and even a little imm=
ature. A little complicated, huh ? I just learned this a few years ago and =
I am 55 now. It's really simple, but you have to know "the rest of the stor=
y" --or all the facts-- to understand how we get our bananas at the store. =
It's a
process that we never see. We think they are cut green/greenish and ripen o=
n the shelf because that is all we see......Now you know the rest of the st=
ory.....(they are gased with chemical ripeners)
Barb Adair wrote:
I hate to sound like a smart aleck, but won't the bananas ripen on their ow=
n if left on the counter for a few days? Everytime I buy bananas I buy them=
as green as possible because they ripen so fast they sometimes end up in t=
he compost heap before they can be eaten. I did make some great banana brea=
d with the last batch though.
-
__________________________________________________________
Need Mail bonding?
Go to the Yahoo! Mail Q&A for great tips from Yahoo! Answers users.
http://answers.yahoo.com/dir/?link=3Dlist&sid=3D396546091
Hola,Luis!
Your bananas were like Speedy Gonzalez! Mine were slower to ripen than that=
. It probably depends on maturity when placed in the dark.
luis valera
te:
Hola- As I remember, the bananas would ripen in a day or so if they are pla=
ced in a dark place!
That is what my mother used to do!
Luis
---------------------------------
Pinpoint customers who are looking for what you sell.
Color my face red for embarrased. I'm sorry to say that I did not see your =
post last week. I too am in the process of changing homesteads, and haven't=
had the time to read the posts daily. I did not know about gassing bananas=
to ripen them. I guess we all live and learn. My apologies. I will slink b=
ack into lurkdom and keep my fingers quiet.
Barb
Hola Richard- I do notr know how far down they were when she bought them! B=
ut I know that that was a very regular thing in my mother's house!
Speedy Luis
Richard Harrison
wrote:
Hola,Luis!
Your bananas were like Speedy Gonzalez! Mine were slower to ripen than that=
. It probably depends on maturity when placed in the dark.
luis valera
te:
Hola- As I remember, the bananas would ripen in a day or so if they are pla=
ced in a dark place!
That is what my mother used to do!
Luis
---------------------------------
Pinpoint customers who are looking for what you sell.
