If potassium is on your mind, then the banana should be on your menu. Of all sources of this sought after mineral, this much loved fruit is among the most popular. And two small bananas provide about as much fiber as a slice of whole wheat bread. And if vitamins concern you, a banana is also a modest source of vitamin C.
When choosing bananas, look for yellow, unblemished skin (with or without brown specks.) Single bananas may be bargain priced but will not last as long as those still in bunches.
Store bananas at room temperature until ripe. Once ready to eat, refrigerate them to prevent further ripening. The skin will turn black but the flesh will remain fresh. A ripe banana is perfect to eat right after peeling. But it can also be sliced and added to fruit and chicken salads. After putting bananas in a salad, top it off with some peanuts.
Also try these favorites:
- For a nutritious treat, peel ripe bananas, wrap them in plastic wrap, and freeze. Eat them like popsicles or puree them with a small amount of skim milk to make a low-fat frozen dessert.
- Slice bananas into spears or coin-shaped pieces and saute in orange juice with a pinch of cinnamon or nutmeg
- Bake banana pieces after tossing with lime juice and honey. Let them cook just until tender.
- Mash bananas and add to batters for muffins and quick breads.
When you want your banana dish to look as great as they taste, toss a little lemon juice on first to help prevent the banana from turning brown.
Try this delicious banana recipe: Banana Coins with Lime and Tangerines.
Ingredients
- Juice and pulp of 1 lime.
- 2 drops vanilla extract.
- Pinch of ground cinnamon.
- 2 tangerines, seeded and sectioned.
- 4 bananas, sliced into coins.
- 1 tablespoon shredded, unsweetened coconut.
In a small bowl, combine lime juice and pulp, vanilla, and cinnamon. (use a small whisk or fork so cinnamon doesn’t clump).
In a large bowl, combine tangerines, bananas, and coconut. Pour lime mixture over them and toss well, until all the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes.
Makes 4 servings.
