Banana Class2 12Kg Fresh Fruits Get Fresh & Fruity

Banana Class2 12Kg

Class 1 - Costa Rica

  • £11.95
  • Save £1.90

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Banana class 2

Pronounce it: bah-nah-nah

Probably the best known, most popular tropical fruit, their name probably derives from the Arabic for finger, 'banan'.

There are a number of varieties, inluding red bananas (which have a yellow-pink skin and flesh) and the small sugar bananas, which are around 3 inches long. But the most commonly sold type in the UK is Cavendish - the longer ones tend to come from Latin America, as they pick them later, and the smaller ones from the Caribbean, where they pick earlier.

All bananas are extremely nutritious; rich in potassium, riboflavin, niacin and fibre, and the rapid energy boost given by their high sugar levels means that they're a great snack.

Read our guide on the health benefits of bananas.

Availability

All year round.

Choose the best

To eat straight away, go for bananas with very small patches of black on the skin - that means they're ripe. Otherwise, choose yellow with 'green tinged ends' they can be ripened at room temperature. Bananas that are green all over are unripe, and can't be eaten.

Prepare it

Just peel and slice or mash.

Store it

In a fruit bowl. Putting bananas in the fridge will make the skins go black and everything else in the fridge smell of banana.

Cook it

Mashed and used to make banana bread or served with single cream and sugar. Pureed for smoothies.

Baked for 20 minutes in foil with the juice of half a lemon, a little butter, a couple of tablespoons of muscovado sugar and a splash of rum or cognac.

Barbecued for 10 minutes (make a small slit in the skin first) then split open and served with cream.

Peeled, halved, brushed with lemon juice, sprinkled with sugar and grilled until soft, then served with gammon or fish.

Buyer's guide

They are often sold still green but will ripen to yellow.

Storage

Avoid storing them near ripe fruit as they release a lot of ethylene, which will cause the other fruit to ripen further.

Preparation

Lemon or lime juice, natural yoghurt or soured cream all bring out the natural sweetness of the ripe fruit, especially in fools, drinks, mousses and ice creams. Lemon juice or acidulated water help prevent sliced fruit from browning in trifles and pancakes.

They are excellent cooked as fritters, flambéed, or simmered in coconut milk. Rum, orange, cardamon, toffee, vanilla, and chocolate are popular pairings. Mashed they give a moist, chewy texture to cakes and muffins. Over-ripe, chocolate-skinned fruit can be used in bread or ice cream, but add extra lemon to the latter before using.

Banana Article by Sybil Kapoor

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