Wednesday, April 17, 2013

Chocolate Strawberry Banana Smoothie

As you may have notice in your grocery store, bananas are picked and shipped green. They are the only fruit that actually develop better color, aroma, and sweetness when ripened after harvest. Bananas ripen rather quickly after being harvested and will also hasten ripening of other fruits in their vicinity.

It's the seeds in the fruit that release a ripening hormone, a mixture of ethylene gas and carbon dioxide.

When you select bananas, think about your usage time frame. Choose ripen bananas for immediate use and some still slightly but not overly green to ripen for later use. Select bananas that are bright in color, plump, and avoid those with bruises. Dull, gray color indicates they have been chilled or overheated during storage.

Ripe bananas show no trace of green skin. The best flavor is from bananas that begin to develop tiny dark specks. It should be easy to break the stem to peel the banana, if not, it’s not yet ripe. If the skin is difficult to separate from the fruit, it’s most likely too starchy and bitter to eat without cooking.

For speedy ripening process place the bananas in an open paper bag on the counter. Bananas are best stored on the counter, away from direct heat and sunlight.
By Christine Lamb

Strawberry banana smoothies are a classic refreshing drink.

Chocolate Strawberry Banana Smoothie
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 cup frozen strawberries and bananas
1 tablespoon unsweetened coconut
1 tablespoon chocolate cacao powder
1 cup coconut water
1 tablespoon honey

Place all ingredients in a blender, blend until smooth. Pour into glasses and serve. Enjoy!


1 comment:

  1. My mouth is just watering thinking about this. Keep well Diane


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