There’s a song that goes “Gusto kong kumain ng saging… (I want to eat bananas)” And boy do I enjoy eating those bananas.
Bananas are a big part of the Filipino diet. It’s the cheapest and healthiest dessert and / or merienda (mid-morning /mid-afternoon snack) staple I know. We eat it in all sizes: extra small fat finger-like ones, perfectly yellow as-seen-in-picture-book ones, short, fat and stumpy ones and more. We also eat it in all forms: out of the peel, fried with no sugar, fried with a crunchy sugar crust, chips, boiled, breaded with a sprinkle of sugar; wrapped in rice paper, drenched in brown sugar and fried and more.
So I am just relieved that the supermarkets here sell Philippine bananas, the perfectly yellow as-seen-in-picture book ones. Except that these Philippine bananas are shipped here in their unripe form with a green as leaves color. Should we stumble across those unripe bananas back home, it would take us at least a week or two (a full 7 to 14 days) to get them to their ripe yellow color. But here, in a mere 3-days, the bananas do transform from apple green to bright yellow…take a lookie!
I bet tomorrow there would be those awful brown spots on the perfectly yellow skin already because I just hate it when they get all brown and mushy in side 🙁 I am thinking of cutting them up, squeezing a lemon (which helps prevent browning right?) and storing them in the freezer to avoid the brown mushy overripe texture, but The Husband enjoys them right out of the peel…with overripe spots and all. Doh!
Well, there are a lot of those bananas to go around. We are just two hungry people in the house anyway. Harharhar! In fact, maybe just a bit too hungry!
Delirious about delicious,
And the list of the 30 favorite foodstuff just goes on (I’m a delinquent blogger and am only a third through the entire list! Gaaah!)…
- Chili Con Carne
- Spanish Sardines
- Mila’s Tokwa’t Baboy
- Taho in a cup
- Pipino Vegetarian Restaurant
- Arroz ala Cubana
- Aling Rita’s Isaw stall
- Milk Tea