Grocery
Green Bananas
What it is
These are unripe bananas, harvested before they have developed their characteristic sweetness and soft texture. Their skin is firm and green, and the flesh inside is starchy and dense. Unlike ripe bananas, they do not have the same sugary flavor. They are a versatile ingredient that can be prepared in many ways, offering a different culinary experience than their yellow counterparts. Their firm texture holds up well to cooking.
How people cook with it
Green bananas are often cooked before eating, as their raw texture and flavor are not typically enjoyed. They can be prepared in a variety of savory dishes.
- Boiled and mashed
- Fried into chips
- Added to stews
- Used in curries
To prepare green bananas, you will first need to peel them. This can be a bit more challenging than peeling a ripe banana due to their firmness. Often, the ends are trimmed, and then a shallow cut is made down the length of the peel, which can then be pulled away. Once peeled, they can be sliced, diced, or mashed. They are commonly boiled until tender, then mashed or incorporated into other dishes. They can also be sliced thinly and fried to create a savory snack.
How it differs from similar foods
Green bananas are distinguished by their starchy, firm texture and lack of sweetness, which is a stark contrast to the soft, sweet flesh of ripe yellow bananas. Their flavor profile is more neutral, making them suitable for savory preparations rather than eating raw as a fruit.
Who it is for
Home cooks looking for a starchy base or a unique ingredient for savory meals will find these useful.
How to keep the rest
Unripe green bananas can be stored at room temperature until they ripen. If you wish to slow down the ripening process, they can be kept in the refrigerator, though this may cause the skin to darken. Once peeled and cut, store them in an airtight container in the refrigerator.