Sometimes a different colour is all it takes to give a fruit an exotic look. In Europe we are all quite familiar with the yellow banana, but there are also red fruit. And the red skin is more than just a gimmick. People with a sweet tooth just love red bananas. And sweetness is not the only difference a red banana has to offer: it has a softer structure.
The flesh of the red banana is also different. The colour is not white yellow, but creamy to pale pink. Whereas the ordinary banana can reach as long as 20 centimetres, its red counterpart will be no longer than 12 centimetres. The banana is ripe when the skin is reddish brown. It's important to keep an eye on the skin colour, because if you eat the banana too early it will not have such a fabulous flavour.
You will notice that red bananas have a firm skin. Tip: slice off both ends of the fruit and cut the skin open lengthwise. Then you can bake the red banana, use in oven dishes or add to a fruit salad. But the red banana tastes amazing just as it is!
How to use red bananas in the kitchen?
- In salads
- As a snack
Red bananas can be stored for a few days, but keep them outside the fridge.
Where do red bananas come from?
The climate in South America, especially in Ecuador, Colombia and Costa Rica, is ideal for growing red bananas.