Posted by Indra on April 1, 2009 at 10:39am in Off topic
I have been traveling the last couple of weeks and am in the pacific northwest at the moment (Portland)A couple weeks before I left, I bought a crate of organic bananas that all ripened around the same time, quite fast.Then I bought another crate, and while they turned brown and spotty, they were not ripe, they tasted green even though they looked brown. I left before being able to test them much more.Now I bought a large amount of bananas out here, non-organic, and same deal, these are COVERED in brown spots and some of them even look mostly covered in brown, but inside they taste mostly green and mealy, some sweetness but not much, I have been blending my bananas (in the past, not these ones yet) for a while so at first I suspected the bias is in my taste buds (been having grapes lately) but no, I am fairly confident they are off.Has anyone else run into this? What gives? Could they have been temperature shocked one too many times? I have been buying bananas during all parts of the year and have not run into this yet, but now twice in a row?The organic bananas and conventional are faring the same.
Views: 1
You need to be a member of The Frugivore Diet to add comments!
Yes, I noticed this just with a batch of Dole organics and a batch of Dole conventional.
Organic from WF, conventional from FM.
New Seasons, yes thanks for the reminder, I'm in the SE part of the city right now.
They have cherimoyas? I've never had one. How much were they?
Eric: A new variety of banana? Possible, but I can't tell the difference other then this freak ripening scenario. I've been eating the same bananas from WF all winter and they have been fine, sometimes they are somewhat spotty but still green on the stem, that is not unusual to see, but this is entirely different.
I imagine bananas are subject to temperature fluctuations during their journey, my organic batch was kept in it's crate inside, on my end. The ones here in OR were in a car trunk and condensation was apparent after one night, then kept inside.
Now normally I would assume that improper gassing (or lack thereof) would explain the ripening difference, but I have observed this same effect in the organic and conventional both Dole categories, and this has not happened before to me.
I avoid Chiquita due to their history but Dole probably isn't much better. Grow brand I bought once all overly ripe, they just look a bit off when I've seen them around.
I do like red bananas (the couple I've tried) and may buy a case or 2 during the rest of my stay here, thanks Lizz. How do you gauge their ripeness? I have heard some say it's harder to tell with these, I assume the same rules apply.
I'll see if these other ones become edible, will be hard to tell except for trial and error, the peels are heavily oxidizing but the fruit remains unripe. So your bananas are ripening too fast, and mine too slow? Clearly, there is something going on here.... A banana conspiracy....
I find Fred Meyers to be hit and miss. If they're too green, I don't buy them because they often won't ripen properly. And since WF switched to Dole, they are weird, too. I don't know if they're coming from too far away, or if they don't gas them correctly or what. I would take them back. I don't buy Costco's bananas, but my mom has had bad ones from there that she returned. The main thing I find is they're ok if I buy them at least a bit yellow. It is worse in winter, tho, so it should be easier soon. I have good luck with the "Grow" brand (at my local health food store/co-op), and usually Trader Joe's is good unless they're too green.
I wonder if the banana companies are trying out new varieties. You should ask if they are certainly cavindish. Cavindish are normally so consistent and thats why we have them. Mabye a disease? My aunt once got bananas that looked good but were black and gross inside. kind of dry too.
Replies
I have been taking note and sharing healthy (positive and progressive) patterns (including produce locations) with relatives of mine here.
Good find, setting up positive patterns so that they persist.
Yes, I noticed this just with a batch of Dole organics and a batch of Dole conventional.
Organic from WF, conventional from FM.
New Seasons, yes thanks for the reminder, I'm in the SE part of the city right now.
They have cherimoyas? I've never had one. How much were they?
Eric: A new variety of banana? Possible, but I can't tell the difference other then this freak ripening scenario. I've been eating the same bananas from WF all winter and they have been fine, sometimes they are somewhat spotty but still green on the stem, that is not unusual to see, but this is entirely different.
I imagine bananas are subject to temperature fluctuations during their journey, my organic batch was kept in it's crate inside, on my end. The ones here in OR were in a car trunk and condensation was apparent after one night, then kept inside.
Now normally I would assume that improper gassing (or lack thereof) would explain the ripening difference, but I have observed this same effect in the organic and conventional both Dole categories, and this has not happened before to me.
I avoid Chiquita due to their history but Dole probably isn't much better. Grow brand I bought once all overly ripe, they just look a bit off when I've seen them around.
I do like red bananas (the couple I've tried) and may buy a case or 2 during the rest of my stay here, thanks Lizz. How do you gauge their ripeness? I have heard some say it's harder to tell with these, I assume the same rules apply.
I'll see if these other ones become edible, will be hard to tell except for trial and error, the peels are heavily oxidizing but the fruit remains unripe. So your bananas are ripening too fast, and mine too slow? Clearly, there is something going on here.... A banana conspiracy....
But the box at home were organic from Whole Foods...
All Dole...
These are almost black you could say, yes.
And.... the car I am using won't start and I left my wallet a town over... So trying to figure out how I will eat at the moment.