I can't believe this! With my super fruity past, I thought I knew what a ripe banana was. Yellow with brown dots, right? Yet they would often seem unappetizing. After reading in some thread here (forget which one), I now know that this stage (that most people already think is overripe) is still not the ideal ripeness!!! Now I like them when they start to turn clear and mushy. Reminds me of what I do with plantains, letting them get so ripe that they are almost liquid...and the solid parts, you don't even want to bite into because they are way too starchy. Well that's how i feel about bananas now. No wonder they were so hard to eat—I was eating them wayyyy too starchy!
Anyways, I'm so glad to have this discovery...opens up a whole new world (and deeper grocery-shopping discounts!)...
Permalink Reply by Myca on Neither did I. Furthermore, I thought ripe ones were awful. It took a long time before I could eat a spotty banana. I had to just eat them in smoothies first. Now I don't like them so green.
Permalink Reply by DURIANRIDER on Most cavendish banana varieties get spots when ripe. Some don't however. Thai cavendish don't spot up. They just go yellow and you need to eat them that day. Best cavendish Ive ever had though.
Permalink Reply by Danielle on Ooh good point, there are so many more varieties than the one variety sold in the stores here...
Permalink Reply by Danielle on Thanks :) Don't worry, I have a super-sniffer and can detect the faintest trace of alcohol. It's why I was surprised, I think, because I assumed the clear-ish/mushy stuff meant "overripe" — but if there's no alcohol I assume that means it's OK...
Permalink Reply by ORGANIC811LFRV on That is fantastic! For me I eat them when they are spotted and easy to peel from the top.
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