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No, we're not. Back in the 1950s our grandparents were eating Gros Michel bananas. Now, we're eating (by all accounts) inferior Cavendish bananas.
https://www.epicurious.com/ingredients/history-of-the-gros-m...
Most banana varieties actually taste best and last longer as they start to brown (ripen). The Cavendish—the dominant grocery store banana—is one of the few that turns mushy and unpleasant when it does.
I think the Cavendish is better when slightly browned too, it's much sweater. Basically, not edible to me when it's just yellow. There is just a certain point when it stops being good.
Benefits of brown: Sweeter, softer, better for making banana bread :) https://www.womensweeklyfood.com.au/recipe/baking/banana-bre...
Earlier quoted context omitted.
I wonder if things like tipping culture will encourage people to eat at home and be more mindful about their consumption. I hate being extorted for 25% tips and then told if I can’t afford the 25% then I shouldn’t be eating out. Kind of how the hatred of dealing with printer companies and their extortionist ink prices accelerated the shift to paperless. So maybe we’ll get to a better state, perhaps not through the me…
25%? That’s so high. Most places in the USA I feel like 18-20% is the norm
Pro tip: Buy your grapes, take them home, rinse them and promptly remove them from the vine. They will last up to a week in the fridge if the plant they grew on isn't desperately trying to stay alive longer with zero hope of survival by feeding on the grapes.
> We’re eating today the same bananas as our grandparents were eating in the 1950s. No, we're not. Back in the 1950s our grandparents were eating Gros Michel bananas. Now, we're eating (by all accounts) inferior Cavendish bananas. https://www.epicurious.com/ingredients/history-of-the-gros-m...
All the other species of bananas tend to turn brown almost immediately after or around the time they are fully ripe, and that makes them less commercially viable.
So I would say that these gene splices are less interesting for the Cavendish directly and more interesting for bringing genetic diversity into the produce isle. We could have five kinds of banana like we have five kinds of pears. Which indirectly helps the Cavendish by slowing down the doom clock on banana plantations.
I have noticed that putting bananas in the fridge has a weird effect, the peel turns black like if it's outside, but the inside of the banana stays yellow and hard. It is very weird to peel a full black banana and find the inside normal without any browning
I have noticed that putting bananas in the fridge has a weird effect, the peel turns black like if it's outside, but the inside of the banana stays yellow and hard. It is very weird to peel a full black banana and find the inside normal without any browning
I see this all the time with bananas that go from green to brown without turning yellow, I always heard people blame the bananas getting too cold during shipping.