Sunday, November 22, 2009

Spotty bananas still good

Bananas, yellow and smile-shaped, help many people start out the day with plenty of vitamins B6 and C, and of course, potassium.

But before you know it, those little green tips disappear and out come the dreaded brown spots. It's really hard to push those off on the family. They just know a mushy banana is inside and they aren't buying it.

If you're not in the mood to cook up a couple of batches of banana bread, try this tip to make very ripe bananas more appealing:

Slice the banana into a small bowl or cup, then splash with orange juice. Wait 3-5 minutes then serve. The acid in the OJ firms up the banana just enough to give it a less-mushy texture, and the orange-banana taste is a definite plus.

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