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General Produce
Bananas
10- to 40-lb. cartons
Bananas should be of uniform shape and color, regardless of degree of ripeness.
Avoid fruit with damaged skins.
Short-term storage recommendation (7 days or less)
- 60-65° F/16-18° C
- 90-95% relative humidity
To ripen bananas in shipping containers, keep containers covered. To slow ripening, remove container lid and plastic cover.
Handle with care to avoid bruising and skin damage.
Dull skin color and/or failure to ripen are both indications of chill injury. Do not store bananas below 55° F/13° C.
Accelerated flesh softening, flesh decay, and poor color indicate storage at high temperatures. Maintain temperature range of 60-65° F/16-18° C.
Black skin with mold around the stem end is an indication of age. Do not hold for long periods of time once fruit becomes soft and ripe.
- Serve banana cupcakes with peanut butter frosting.
- Offer thick slices of toasted French bread spread with Nutella and banana slices for dessert or breakfast.
- Create banana splits; fill split fruit with small scoops of coconut, chocolate, and mango sorbet; top with chopped fruit and nuts.
Major production areas include Costa Rica, Ecuador, Columbia, Honduras, and Guatemala. The growing season is year-round for all locations.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.