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Banana, BUNCH

$4.99 $4.39

High in Potassium

Cavendish bananas have a thick signature-yellow peel when ripe, encasing their soft, cream-colored, semi-starchy flesh. Their flavor can vary, having hints of lemon custard to crème brûlée, as they become sweeter as they ripen. The banana plant itself isn’t a tree, but rather the largest herb in the world. Bananas grow in hanging clusters, called bunches, from these tall plants that can reach over 20 feet tall.
Various Growers (WA,CA,MX) Certified Organic


Bananas should be stored at room temperature away from direct heat and sunlight. You may also want to keep them by themselves and not touching other fruit. As the bananas ripen, they will hasten the ripening of other fruits in their vicinity. 




There are ways to speed up and slow down the ripening process. To stunt ripening, refrigerate the bananas for several days. Although the skins will turn brown, the fruit itself will be fine. You can speed up the ripening process by placing the bananas in an open paper bag on the counter. Once ripened, bananas will keep a maximum of two days before they begin to decay. 


Cavendish bananas are most commonly eaten fresh, though they can also be dried or cooked. Simply peel and enjoy, or use fresh in smoothies and atop cereal or granola. They can be baked in muffins and banana bread, or used to make ice cream, puddings, and more. They pair well with berries and other tropical fruits like pineapple, guava and mango, as well as flavors of cinnamon, nutmeg, lemon, caramel, chocolate, and vanilla. As tropical fruits, bananas don't care for the cold of a refrigerator, so store them at room temperature where they'll continue to ripen gradually.

Bananas are well known for their potassium content, but they also offer a healthy boost of vitamin B, vitamin C, fiber, and magnesium. They contain three natural sources of sugar – sucrose, fructose, and glucose – and are denser in calories than most other fruits, making them an extremely efficient and sustainable source of energy.

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