How to select for best flavor:

How you choose a banana depends on the type of banana you are buying.

Yellow bananas -- the skins should be solid yellow in color with flecks of brown. They should also have a nice banana scent. Avoid bruised or damaged bananas. Also avoid bananas with black or smoky-colored skins. They have been chilled or probably will not ripen well.

Plantains -- these should be large and firm. Avoid plantains with bruises and damaged fruit.

Red bananas -- buy these as ripe as possible. They should be soft with a strong scent. If they are a little sticky around the stem, so much the better. These do not ripen well at home and can taste very woody if they have not ripened properly.

Peak of the season:

Bananas are imported from tropical climates. Most come from Central and South America. They are available all year with fairly stable prices. Usually during the winter months prices are slightly higher.

Nutritional value:

Bananas are an excellent source of potassium. They also have a high content of vitamin B complex and some protein. Bananas are often recommended to cure diarrhea. An average banana contains about 100 calories, 1 gram of fat and 1 mg. of sodium.

Plantain is higher in protein and vitamin B complex than other bananas. They are also an excellent source of potassium, iron, calcium and vitamin A. One raw plantain has about 220 calories, 1 gram of fat and 1 mg. of sodium.

General information:

Bananas are a staple of most tropical diets. In South America, there are more than 30 varieties and children can identify them all in rhyme. Most of the bananas we eat in the U.S. are yellow dessert bananas. Plantains are not good for eating raw, but are excellent fried, boiled or made into dumplings. They are also very nutritious. If you can find ripe red bananas, they are a wonderful treat. Bananas are picked green and ripen well in a warm room. Never chill or refrigerate bananas. However, you can dip them in chocolate, peanut butter, nuts, freeze them for an awesome summer snack.