Monday, August 22, 2016

Two-Go-To Bananas


T w o - G o - T o   B a n a n a s


There are 2 types of bananas that I frequently use: cavendish and barangan.
I like cavendish for its clean white color and how it blends seamlessly with other ingredients without overpowering them. I like barangan because this little yellow fighter packs up big flavor despite its size. I feel like cavendish is more watery compared to barangan, while barangan has a more meatier taste, and I used each of them in different ways. I would use cavendish with other fruits while barangan is usually used on its own.

Indonesia is very blessed because it has more than 20 types of bananas and they're pretty cheap. You can buy 5 fingers of cavendish for 2 bucks and barangan by the hand, which usually has 15 - 20 fingers, for the same price.

Bananas are packed with fiber, vitamin C, potassium, and vitamin B6.
It has no sodium, no cholesterol, no fat and low in calories!

The best time to eat bananas are when they're ripe with dots all over the skin (the dots indicate that the bananas are at their best stage of sweetness). If you would like to freeze them, peel off the skin first and keep the meat inside an airtight container. You can store them as is or cut them up into chunks like I do. I find cutting them before hand makes it easier for me to make my smoothies.

Thought I'd share some fun facts about this "fruit of the wise men". Bananas has so many other great uses. You can use the inside of its peel to whiten your teeth, relieve insect bites, and even heal burns. The meat can be used to make a hair mask by mashing it up with honey and it helps condition dry hair. See, so many uses!


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