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tgt
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What are some fruits like bananas? Especially its softness qualities.
OAQfirst said:
Just softness?? Pears, apricots, peaches, plums, strawberries, raspberries, blackberries, blueberries...tgt said:What are some fruits like bananas? Especially its softness qualities.
fluidistic said:I used to cook (in fact fry) plantains that I cut in a few parts. This is the way an African woman taught me to do them. I find them excellent. (Once I've tried to do the same with common bananas and the result was a disaster).
lisab said:Yes, that was how I did it - cut it into sections, fry in butter, and then sprinkle a bit of brown sugar on them.
But the fruit was a strange mealy texture, and the taste was...chalky is the best way to describe it. I probably chose a bad plantain, since I don't know what the criteria are for them.
tgt said:What are some fruits like bananas? Especially its softness qualities.
lisab said:Yes, that was how I did it - cut it into sections, fry in butter, and then sprinkle a bit of brown sugar on them.
But the fruit was a strange mealy texture, and the taste was...chalky is the best way to describe it. I probably chose a bad plantain, since I don't know what the criteria are for them.
Ben Niehoff said:Most plantains sold in the supermarket are green. If you want to make a dessert out of them, you have to let them ripen. They will turn yellow just like a regular banana, but for ideal ripeness, you want to let them start to turn black. Usually you have to wait about a week or so (sometimes two!).
Ripe plantains taste delicious...they have a unique, mellow, sweet flavor. Fry them in butter and get them to caramelize a bit. No brown sugar needed.
Unripe plantains are typically used like potatoes: you can bake them in the peel, or you can cut them thin and fry them to make chips. Add salt, butter, garlic, whatever.
Evo said:Just softness?? Pears, apricots, peaches, plums, strawberries, raspberries, blackberries, blueberries...
lisab said:Yes, that was how I did it - cut it into sections, fry in butter, and then sprinkle a bit of brown sugar on them.
But the fruit was a strange mealy texture, and the taste was...chalky is the best way to describe it. I probably chose a bad plantain, since I don't know what the criteria are for them.
Exactly! I forgot to say it, but even if it is yellow, it is not as tasty, as sweet as when it is almost all black. There is a big difference, and that may be why inexperienced people don't like plantains.Most plantains sold in the supermarket are green. If you want to make a dessert out of them, you have to let them ripen. They will turn yellow just like a regular banana, but for ideal ripeness, you want to let them start to turn black. Usually you have to wait about a week or so (sometimes two!).
Moonbear said:They don't taste like bananas, they are more like potato. Tostones are delicious...eat them like french fries as a side dish or snack.
tgt said:softness was important because I plan to put it on toast.
Bananas become soft as they ripen due to the breakdown of starch into simple sugars, making them sweeter and softer.
The softness of bananas can vary depending on the ripeness and type of banana. For example, yellow bananas are typically firmer than brown-spotted bananas, which are softer and sweeter.
Yes, the softness of a banana can be a good indicator of its ripeness. The softer the banana, the riper it is and the sweeter it will taste.
To ripen a banana faster, you can place it in a paper bag with an apple or tomato. To slow down the ripening process, store bananas in the refrigerator. To make a banana firmer, you can also place it in the fridge.
Yes, soft bananas are easier to digest and contain more antioxidants than unripe bananas. They also have a higher glycemic index, making them a quick source of energy.