Hawaii’s bananas are called apple bananas because of their slight apple-like scent. This hybrid cultivar of two wild species is commonly grown in Southeast Asia, South America, and Hawaii. Apple bananas are sweeter, shorter, and usually thicker than the average banana, making them a perfect snack! They have a slight tang to them with tropical, flowery, and fruit notes.
Preparation
Sometimes you may have a banana that still has a green skin. Give it a few more days and wait until the skin is nice and yellow. When ripe, you can peel off the skin and bite right in! Black-brown markings are not a sign of spoilage, rather they indicate a sweetening of flesh. Peel and freeze your brown bananas to be used later in smoothies and other recipes (like banana bread).
Storing
Store avocados at room temperature, keeping in mind that they can take 4-5 days to ripen. To speed up the ripening process, put them in a paper bag along with other ripe fruit (apple, banana, avocado, etc.) When the outside skins are black or dark purple and yield to gentle pressure, they’re ready to eat or freeze.
