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Avoid These 3 Types of Bananas: A Guide to Spotting Chemically Ripened Fruit

Don't fall for the tricks of the trade if you don't want to end up with chemically-ripened bananas.

27 August, 2024

Fruits are an essential part of our daily diet as they are rich in fiber and vitamins, which help promote smooth digestion. Among the various fruits available, apples and bananas are two of the most popular choices in the market. Apples, for instance, are accessible year-round, while bananas, being tropical fruits, may be harder to come by during colder seasons.

Unfortunately, some fruit vendors, driven by profit motives, have been ripening bananas chemically. The chemicals used to hasten the ripening process are extremely harmful and can turn a whole bunch of green bananas into a bright yellow bunch overnight.

These chemicals contain high levels of arsenic and phosphorus impurities, which, if absorbed into the bananas, can directly affect the health of consumers. Eating chemically ripened bananas may lead to nausea, discomfort, poisoning, miscarriage, and damage to internal organs.

Here are three common signs of forced-ripened bananas that you should avoid:

1. **Bright yellow, smooth peel with no spots**: Naturally ripened bananas usually turn a vibrant yellow when they are just ripe. Over the next day or so, the color deepens, and if not consumed within two days, the peel starts to break. Forced-ripened bananas, on the other hand, have a bright yellow peel that is smooth and spotless. While the color may resemble that of a naturally ripened banana, the key difference lies in the texture. Naturally ripened bananas have a darker yellow shade, with brown or black spots, and feel soft when gently pressed. In contrast, the chemically ripened ones feel firm and starchy, and their appealing yellow color can last for up to half a month without spoilage.

2. **Green stem with evenly yellow body**: Another tell-tale sign of forced ripening is the presence of a green stem with a sticky texture, while the body of the banana is evenly yellow. This indicates that the banana was ripened prematurely and is essentially still unripe.

3. **Unpleasant odor**: Bananas typically emit a gentle, sweet fragrance even from a distance. If you don’t perceive this characteristic aroma, it could be a sign of unripe or chemically ripened bananas. The unpleasant, pungent odor is a red flag, indicating the presence of ripening chemicals, which can cause the fruit to emit a foul smell.

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Frequently asked questions

Look for these three signs: an even, bright yellow color all over the banana, a green or brown stem, and possible black spots on the fruit.

The chemicals used to ripen the bananas artificially can be harmful to health, and the bananas themselves are often lower in nutritional value.

Yes, bananas are a good source of potassium and fiber. However, when choosing bananas, it is important to avoid those that have been chemically ripened.

The three types of bananas that are often chemically ripened are the Cavendish, the Gros Michel, and the Manzano.

Look for bananas with a mix of green and yellow colors, and avoid those that are fully yellow or have a green or brown stem.