GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not necessarily a bad sign, according to a University of Florida tropical fruit specialist who says cold storage and early harvesting can leave fruit green and underdeveloped.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas picked too early “won’t ripen properly to full flavor and/or texture.” He also said bananas exposed to temperatures that are too cold during storage or transport can develop chilling injury and stay green or greenish-yellow. Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
The nutrition picture changes with ripeness, too. South Carolina-based registered dietitian Lauren Manaker said both ripe and green bananas provide potassium, vitamin B6 and vitamin C, but greener bananas contain more resistant starch. “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you,” she said.
A 2019 review hosted by the National Institutes of Health on PubMed Central said the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. Healthline also says unripe green bananas are safe to eat and are typically harvested while still green so they do not get too ripe before purchase.
