GAINESVILLE, Fla., June 28 (Our Florida Times) — In Florida, a University of Florida specialist says bananas that stay green are not necessarily bad fruit, because early harvesting and cold storage can interrupt normal ripening — while nutrition experts say the less-ripe fruit carries more resistant starch.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas harvested before they are mature may not reach full flavor or texture. He also said fruit exposed to temperatures that are too cold during storage or transport can suffer chilling injury and remain green or greenish-yellow.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
Lauren Manaker, a South Carolina-based registered dietitian, said ripe and green bananas both provide potassium, vitamin B6, vitamin C and other nutrients. She said green bananas contain more resistant starch, which may make them a better choice for people watching blood sugar.
A 2019 review in the NIH-hosted PMC archive found that the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. Nutrition reviews also describe green bananas as safe to eat and note that bananas are typically harvested while still green so they do not become overripe before purchase.
As bananas ripen, their texture softens, their sweetness increases and their resistant starch content declines.
