The banana is a tropical fruit derived from the plant banana can weigh between 100 and 200 grams, it is easy to peel thanks to its thick skin and the pulp is fleshy.
It is not clear if it came from Central America or if it grew first in the Indomalayan regions and from there the Arabs brought it during their expansion towards the Mediterranean and, centuries later, travel to America with the Spanish conquerors.
There are hundreds of species, but the best known are: small, dwarf, large, Canarian banana, male, red and giant banana. In Spain, the most commercialized are the Canarian banana, followed, by far, by the banana and the male plantain. The banana has a production cycle of three months (the time it takes for the fruit to ripen on the plant before being cut).
The Canary Islands banana, on the other hand, usually remains on the plant for 6-7 months . As the cycle lengthens, it receives more sun and its sugar content increases. It also gives room for the black specks that Arguiñano popularized in a television advertisement in the 90s to come out. It is due to enzymes that oxidize the skin, without affecting the pulp.
Being a tropical fruit, its production cycle extends throughout the year. Come on, there are plantains (or bananas) in the market 365 days a year.
The banana is cut while it is still green and is left to ripen in a chamber at a temperature between 10 and 20ºC. When they reach the market they still have at least 10 days ahead in perfect condition. Even when black spots appear on the outside, the inside of the pulp will still maintain its texture.
The key so that they do not spoil at full speed is to avoid hitting them and, above all, do not put them next to apples or kiwis. These two fruits release ethylene, a phytohormone in the form of gas that accelerates the ripening process. Of the fruit itself and of all those that are in its range. And the banana is especially sensitive to that gas. Leave it in the fruit bowl and, in a few days, you may find it black. Come on, it will go bad sooner than it should.
Ideally, keep them out of the refrigerator, as long as there is a temperature between 10 and 20ºC. If there is no other left, put them in the least cold part of the fridge in a paper bag. Do not forget that it is a tropical fruit and it takes low temperatures fatally.
Tennis player Rafa Nadal puts a banana between his chest and back between sets . At the end of a marathon it is common for runners to be given a piece of this fruit. In addition to being an easy fruit to peel and eat, this healthy habit is scientifically based. Not only does it provide fast-absorbing carbohydrates, but it is also a source of potassium, a mineral highly appreciated by athletes. Some studies go a step further, and attribute anti-inflammatory properties to it , although to this day, the European Food Safety Authority (EFSA) has not authorized any anti-inflammatory properties for this fruit.
Maybe you were not aware of all this, but you did know that a banana provides first-rate gasoline for the body. Specifically, 20 grams of carbohydrates and 89 calories per 100 grams . Among carbohydrates, approximately 70% are simple sugars, while the rest is starch. The more mature it is, the lower the starch content. If you have gastrointestinal difficulties, remove very green bananas from the shopping list. In case there is no alternative in your greengrocer, let them ripen for a few days before eating them.