Quote:
Originally Posted by Bananaman88
I buy reds like this at Kroger's sometimes and they usually need to ripen up a bit before they are edible. I usually wait to let the peel turn pretty dark and once the fruit yields a bit when you squeeze it, it's good to go. The one's I have eaten have a slight orange tint to the flesh. I've never considered them to be a cooking banana but that doesn't mean they aren't or couldn't be used that way.
|
My experience with the reds is that they are not cooking bananas. The fact that they are taking so long to ripen is an indication that they were picked very immature.
The pulp is excellent, when ripe (as mentioned in an earlier post) the bananas take on a sunset color with orange pulp.