And by that I'm not just talking about the colour of this well loved fruit.
After the floods and cyclones that caused chaos in Queensland this year, commercial banana crops have suffered. So much so, that a bunch of these will set you back $11.98 per kilo. And that's just for the standard ones. They weren't even selling the organic variety at my local supermarket. So here I am, with a crop that requires very little attention... just chop down the old shoots and keep the new ones to a minimum, and the fruits are worth a fortune.
The only problem is that they ripen ever so slowly at first, and then BAM! they're all ripe at once.
Just like that!
So now the kids are eating banana's for breakfast, lunch and dinner... with a snack thrown in here and there and I'm searching for Banana recipes.
Last night's was Hot Banana Salsa, served on grilled fish.
2 Chopped Bananas
4 Diced Chillies
1 cup of Garden Herbs
(Coriander is great but we were out, so I used Lemon balm, Vietnamese Basil, Italian Basil, Garlic chives, Stevia and plenty of Mint)
Half a Diced Onion
2 cloves of Minced Garlic
1 Tablespoon of Fish sauce
1 Tablespoon of Rice Wine Vinegar
1 Teaspoon of Sugar
Mix it all together and then add
a handful of Toasted Pine nuts just before serving.
(I think that's what I put in it. Quantities are approximate and can be varied according to taste)
The result, one spicy, metabolism boosting way to use up some bananas.
It tastes great too.