GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not necessarily a sign of poor quality, and in some cases they may reflect fruit that was picked or stored before it fully ripened, according to a University of Florida specialist.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas harvested immature “won’t ripen properly to full flavor and/or texture.” He also said bananas exposed to temperatures that are too cold during storage or transportation can develop chilling injury, which can leave fruit green or greenish-yellow even after extended periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
On the nutrition side, South Carolina-based registered dietitian Lauren Manaker said both ripe and green bananas provide potassium, vitamin B6, vitamin C and other nutrients. Green bananas contain more resistant starch, she said, which may have a gentler effect on blood sugar.
A National Institutes of Health-hosted review on green banana consumption found that the most studied benefits were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control.
Healthline says unripe green bananas are safe to eat and notes that bananas are typically harvested while still green so they do not get too ripe before purchase.
