Community Chat

[manny2]

@northiie57I peel and freeze them whole. When you add skim milk, vanilla, and protein powder it comes out like a thick shake. I feel like I am indulging when in fact I am not!

[Mindy D]

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@eadu4 wrote:

   I googled your green banana problem:  Why are my bananas still green after 2 weeks?

"Don't toss those green bananas.  You may not believe me, but the truth is they WILL eventually get ripe. If they arrive to your site very green, it likely means they did not get enough of the ethylene gas that speeds the ripening process, but they will ripen naturally. It can take up to 6 weeks".

    Fyffes is a Japanese-owned fruit and fresh produce company headquartered in Dublin, Ireland. The Fyffes brand is most closely associated with the banana industry, although it is applied to a wide range of fruits and fresh produce, including the Fyffes Gold Pineapples, mushrooms and Fyffes melons.   Fyffes bananas grow in Central America, in countries such as Costa Rica, Belize, Colombia and the Dominican Republic

    Fyffes is one of the largest and oldest tropical produce importers and distributors. ... Today Fyffes is the largest importer of bananas in Europe and the no. 1 importer of offshore melons in North America. Our head office is in Dublin, Ireland. We employ over 10,000 people worldwide and have offices in 12 countries

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@eadu4 @They didn't get ripe and turn yellow. They bypassed that stage and moved from green to black and brown skins. 

[Mindy D]

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@caroln242 wrote:

Is it possible they sent you plantains instead of bananas?  I don't know much about plantains or how they ripen but it was just a thought. 

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@caroln242 @No, they are not plantains. 

[eadu4]

@Mindy D I did some deep diving and found this: green bananas must held within a temp range.  If kept too cold, green bananas will never ripen -It means that when they were shipped and/or stored, they were kept in too cool of a temperature. If they're stored too cold before ripening, they never will.  They go from green to brown.  If stored too hot and they 'cook' - also leading to spoilage.  This is all stuff that happens outside your control - the optimum storage temperatures are quite narrow - so a poorly designed container / storage room that has hot or cold spots can produce some good, some bad, and some ugly bananas - all in the same batch.  Which makes sense if they are being shipped and stored in differently temp. ranges before they get to you.