GAINESVILLE, Fla., June 28 (Our Florida Times) — Florida bananas that stay green on the counter may not be a sign of poor quality, according to Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center.
Crane said bananas picked while still immature “won’t ripen properly to full flavor and/or texture.” He said fruit exposed to storage or transport temperatures that are too cold can suffer “chilling injury,” which may leave bananas green or greenish-yellow even after extended periods. Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
Lauren Manaker, a South Carolina-based registered dietitian, said ripe and green bananas both provide potassium, vitamin B6 and vitamin C. Green bananas contain more resistant starch, she said, which may have a gentler effect on blood sugar than a riper banana.
A 2019 review hosted by the National Institutes of Health said the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. The review also described green bananas as a source of fiber, vitamins, minerals and resistant starch.
