10 



BULLETIN 77, HAWAII EXPERIMENT STATION 



stage, cannot be used generously in children's diets. Like most fruits 

 and vegetables, bananas yield an alkaline ash in the body. 



Because of their "filling" qualities, ripe bananas in combination with 

 milk have been recommended as a reducing - diet for the obese (17). A 

 diet consisting of two bananas and a glass of milk for the morning and 

 noon meal and a small quantity of meat and vegetables for the third 

 meal, is recommended for ease of preparation, low cost and availability. 



Bananas are a poor source of calcium but a good source of phos- 

 phorus. According to analyses in Table 3 (p. 92), cooking bananas are 

 a better source of iron than the common varieties of bananas eaten in 

 the raw state. 



The vitamin content of several varieties of bananas has been investi- 

 gated in a number of laboratories and the results seem to justify the 

 statement that all bananas in the ripe stage are a good source of vita- 

 mins A and C, and a fair source of B and G (B 2 ) (12, p. 29). 



Supply: Bananas are to be found on the market in Hawaii at any 

 time during the year, the supply usually exceeding the demand, though 

 certain varieties are not always available. It is often difficult to obtain 

 good Chinese bananas, because most of those grown here are exported. 



Use: The banana is one of the few fruits which should be picked 

 full sized but green and which may be stored for a considerable length 

 of time without injury to its flavor. Because cold prevents proper ripen- 

 ing, bananas should not be placed in a refrigerator until after fully 

 ripened. When ripe and ready for use, the banana skin is flecked with 

 brown spots or may be almost entirely brown. Though many people 

 consider such bananas spoiled, they are far superior in flavor to the 

 half-ripe ones. 



Bananas may be divided into two general classes — the cooking 

 banana, more palatable after cooking, and the eating banana, which is 

 usually used raw but may be cooked. Most of the Hawaiian bananas 

 ( those varieties growing in the islands when they were discovered by 

 Captain Cook in 1778 ) are more palatable after being cooked. Cooked 

 ripe or green bananas may be served as a starchy vegetable, taking the 

 place of white or sweet potatoes. In the uncooked state, they are a fa- 

 vorite breakfast or dessert fruit and may also be used in cocktails, salads, 

 pies, cake fillings and ice creams. 



Choose a banana with skin flecked with brown spots or skin entirely 

 brown. Press banana through a coarse sieve. Add other ingredients 

 gradually, stirring with a fork until thoroughly mixed. Chill thoroughly, 

 shake in a fruit jar, and serve in a tall glass. 



Banana milk shake 



1 serving 



1 very ripe eating banana 

 1 cup milk 



y± teaspoon vanilla 

 Vs teaspoon salt 



