From ZME Science: The First New Commercial Banana In 75 Years Is Coming To The Market Next Year
“When a banana is bruised, cut, or peeled, enzymes trigger a chemical cascade that ends in melanin, the same pigment that colors human hair. Those brown patches are technically harmless, but they’re responsible for throwing away nearly one-third of all bananas grown worldwide — roughly 5 billion bananas in the U.S. alone every year.” Read the entire article.
On the surface this seems like good news, but I rely on those black spots to inform me about how tasty a banana is. And when it comes to that, I’m a “13 kind of guy.” My husband is a “7 or 8 kind of guy.” What about you?
And I can’t think of that without remembering February 21, 2016, when I was still working and my husband made my lunch every day.
He knows how I like my bananas, but we didn’t have any ripe ones so he DIYed one up and put it in my lunch bag. Imagine my surprise when I opened it:
Yes he did make a banana ripe with a:
I’m a “7”.