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Did you know a single banana is called a finger and a bunch of bananas is called a hand? Just about everyone loves bananas. We put them in cereal, oatmeal, pies, cakes, cookies and breads. Bananas are healthy, too, and have lots of potassium. Below you will find some tips on picking, storage and using this great fruit. You may already know these tips but we can always share with others that may not.
- To soften bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.
- If you have over-ripe bananas, place them in bags in the freezer. The skins will get dark but the bananas will be perfect to use. You can also peel and slice, place pieces on a baking sheet until frozen and then in freezer bags. This way is good for smoothies as you can throw in however many pieces you want to use.
- Take your bananas apart when you get home from the store. If you leave them connected, they ripen faster.
- For easy peeling pinch the bottom of the banana opposite the stem end and peel from the bottom up.
- Bananas are good for heartburn and are soothing to the stomach.
- The size of a banana does not affect its quality or taste. So choose the size you prefer.
- Unripe bananas should not be placed in the refrigerator. This interrupts the ripening process.
- To speed up ripening put in a brown paper bag with an apple or tomato overnight.
- Cut up banana peels and bury one inch deep around flowers and plants to repel aphids and ants. Banana peels also add valuable nutrients to the soil. They are great for rose bushes.
- When purchasing bananas consider smaller bunches at various stages of ripeness.