"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"
(Bananas, Red) Red bananas, which are grown in tropical and subtropical regions of Asia and the Americas, are smaller and plumper than yellow bananas. Red bananas should have a deep red, reddish purple, or maroon rind when ripe, and are best eaten when unbruised (as they get mushy) and slightly soft. The redder the fruit, the more carotene and the higher the vitamin C level. The ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and somewhat sweeter than the yellow varieties, with a slight raspberry-banana flavor. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside refrigeration, but we have found that once they are ripe they should be stored in the refrigerator to prevent spoiling. The main drawback to purchasing them on a regular basis is that they usually sell for premium prices of 2 to 3 times the price of yellow bananas, and to us, the flavor difference does not justify the price difference. We could not find any specific nutritional information for red bananas.
Return to: Ingredients Description and Photos
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!