The fact that the banana is a serious cause of indigestion when just
turned yellow is quite generally understood, and fruit eaters now buy
them and keep them until they become not just soft, but _mellow ripe_,
which will be after the skins are dark or covered with dark spots. As
long as they have a “pasty” feeling in the mouth they are unfit for
food because the starch is not yet changed to sugar.
Do not try to hurry the ripening process as bananas are better when
ripened slowly. Keep them in the dark, in a not too cold place and give
them plenty of time. Large, plump bananas are far superior to small
slender ones in wholesomeness and flavor, besides being cheaper.
There is no other way of using bananas to compare with eating them “out
of hand” with the skin and fibres removed; but they may be served with
sugar and lemon juice for luncheon or with whipped cream for dessert.
Almond cream is very harmonious with bananas. Peeled bananas with a
little almond butter accompanying each mouthful make a complete and
delightful luncheon. Brazil nut butter and cream are also excellent
with bananas.