Bananas

Bananas are easy to eat, great to cook with, and have a mellow, creamy flavor that still suggests tropical sun.

Nutrition:  Bananas are an excellent source of vitamin B6 and contain moderate amounts of vitamin C, manganese and potassium.  The consumption of bananas may be associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma.  With 422 milligrams of potassium per banana, these sweet delights have more potassium than most fruit and may help lower blood pressure levels.

In Season:  The banana's peak season is January through April, but the fruit is available year-round in supermarkets.

What to Look For:  Choose plump, evenly colored yellow bananas flecked with tiny brown specks (a sign of ripeness). Avoid those with blemishes, which usually indicate bruising.

How to Store:  Ripe bananas can be stored in the refrigerator for several days. The peel will turn brown but the flesh will remain unchanged.

Did you know?  People with rubber latex allergies may also be allergic to bananas since the two come from similar trees and share a common protein.