IN SEA­SON: BA­NANAS

EX­PLORE NEW WAYS TO GET THE MOST OUT OF NEW ZEALAND’S FAVOURITE FRUIT

Food - - Contents - RECIPES & STYLING SO­PHIE GRAY PHO­TO­GRAPHS ME­LANIE JENK­INS

A whole bunch of ways with our favourite fruit

NEED TO KNOW

● Pre­vent ba­nanas ripen­ing too quickly by sep­a­rat­ing the ripe and less ripe, and bind­ing the stems in plas­tic wrap. Keep ba­nanas apart from other ripe fruit to pre­vent the nat­u­rally oc­cur­ring eth­yl­ene from ini­ti­at­ing the ripen­ing process.

● It’s not only the flesh of the ba­nana that is nour­ish­ing, the peel also con­tains potas­sium, vi­ta­min C, fi­bre and B vi­ta­mins. Blended with wa­ter, they can be used in con­junc­tion with the flesh in bak­ing and savoury dishes, or try whizzing them into your morn­ing smoothie.

● A green reg­u­lar ba­nana can be used like a plan­tain (cook­ing ba­nana) – fried, spiced or added to cur­ries.

● Want to jazz up the school lunch­box ba­nana? The skin pro­vides a can­vas on which you can write mes­sages – use the point of a wooden skewer to in­scribe your mes­sage and the nat­u­ral ox­i­di­s­a­tion process will re­veal it on the fruit sev­eral hours later.

● Don’t dis­card over­ripe ba­nanas. Peel and freeze for later use in bak­ing.

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