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This item was last sold on : 10/26/19
|Food Buzz: History of Bananas|
Raw bananas are small to medium in size and are elongated, cylindrical, and slightly curved in shape. The peels are thick, smooth, and green with a fibrous texture and semi-bitter flavor, and the surface can easily be scratched and marked. The white to cream-colored flesh is dense, firm, and creamy with central tiny, infertile seeds or is seedless, and the flesh runs the entire length of the peel. Raw bananas are tender, fragrant, and have a starchy-tart flavor, as the sugars have not yet developed, and when cooked, they will be creamy and taste very similar to potatoes.
Raw bananas are available year-round.
Raw bananas belong to the genus Musa, which includes both bananas and plantains. Also known as Green bananas, Raw bananas is a general name used to refer to immature, unripe fruit of several varieties, including apple bananas and cavendish bananas. India is the largest producer of Raw bananas, especially in the southern region adjoining the Western Ghats where the tropical temperature is conducive for growth. Raw bananas are also popular in the Caribbean and Pacific Islands where they may be referred to as Caribbean figs and are most commonly consumed cooked in a variety of culinary applications.
Raw bananas contain potassium, vitamins A, C, and B6, fiber, and resistant starch, which is a form that passes through the body undigested and slowly, allowing the feeling of fullness to remain for a longer period of time. Resistant starch also keeps the digestive system healthy, as it promotes the growth of probiotic bacteria in the digestive tract.
Raw bananas are best suited for cooked applications such as baking, boiling, frying, steaming, stir-frying, and mashing. They can be sun-dried, left in their peel and used in curries and stir-fries, cooked in boiling water for a smooth texture, or used to make dips and chips. In India, Raw bananas are dried and ground into a flour that has a mild, nutty taste, and can be used as a replacement for wheat flour. They are also popularly used in kacche kele ki asharfi, which is Raw banana with capsicum, and in kachori, kebabs, pakore, or poriyals in Southern India. In Kerala, Raw bananas are cooked with yams in coconut milk and are flavored with mustard seeds, and curry leaves to make a soup-like dish called kalan curry. In Bengal, a traditional dish called kanchakalar khosha bata utilizes cooked raw banana peels in a chutney-like dish. Raw bananas pair well with meats such as fish, chicken, pork, and beef, Indian spices such as garam masala, cumin, mustard, and turmeric, zucchini, bell pepper, ginger, garlic, onion, yams, and potatoes. They will keep for a couple of weeks when stored in a cool and dry place.
In India, Raw bananas are seen as cooling astringent and are used in traditional Ayurvedic medicine. Ayurveda, the science of self-healing, believes that Raw bananas can help in the overall health of the body and can regularize the passing of stool duri diarrhea. They are also believed to act as an anti-inflammatory when cooked with turmeric and cow’s milk, and can help reduce symptoms associated with ulcers. Raw bananas are used in place of potatoes by those of the Jain religion of India, who are forbidden to eat root vegetables.
Bananas are one of the most popular fruits worldwide. Scientists believe bananas have been cultivated since at least 8000 BCE and are native to New Guinea and parts of Southeast Asia. Today, Raw bananas are produced in tropical and subtropical areas in Asia, the Americas, Africa, and Australia and can be found at local markets and specialty grocers.
Recipes that include Raw Bananas. One is easiest, three is harder.
|Food 52||Raw Banana Plantain Veggie Meatballs in Fenugreek Curry Sauce|
|Swasthi's Recipes||Raw Banana Fry|
|Manjula's Kitchen||Raw Banana Sabji|
|My Food Story||Kachhe Kele Ke Kebab|
|Sailu's Kitchen||Raw Banana Kofta|
|Shikigami||Goan Raw Banana Sabzi|