Organic Cooking bananas
Cooking bananas are more like a vegetable than a fruit. Starchy and savoury, they’re tasty boiled, mashed or fried alongside Caribbean-style dishes.
Organic cooking bananas – think of them as a vegetable, not a fruit! Although we’re most familiar with yellow ‘dessert’ bananas, many tropical countries also grow green ‘cooking’ cultivars as a staple carb. As dessert bananas ripen and turn yellow, their starch converts to sugar, making them soft and sweet. Cooking bananas remain green and starchy; not a million miles away from potato in texture, with their own mild, savoury flavour.
Country of originGrown in
- The Dominican Republic
How to prepare
Cooking bananas make a very tasty alternative to potatoes, mashed or fried into chips. For a simple Jamaican-style side, boil them whole (in their skins) in salted water for 20 mins or so, until you can easily pierce the skins with a fork. Slice open, peel and serve the bananas alongside fish or pork. Green cooking bananas are more difficult to peel than ripe yellow ones. Don’t even bother trying to peel them from top to bottom. Instead, remove each end and score down one side. Prise the skin open and work it away from the flesh all the way around. The skin can be sticky and sappy so it is best to wear gloves if you can; avoid getting any on your clothes as the juices can stain.
Cooking bananas do not ripen and are ready to cook. Will keep for around a week at room temperature.