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General Produce

Bananas

Common Packs:

10- to 40-lb. cartons

Receiving Inspecting:

Bananas should be of uniform shape and color, regardless of degree of ripeness.

Avoid fruit with damaged skins.

Storage Handling:
 

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.

Shelf-Life:
7 to 28 days.
Troubleshooting:

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.

Usage Ideas:

  • 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.
Seasonal Availability:

Major production areas include Costa Rica, Ecuador, Columbia, Honduras, and Guatemala. The growing season is year-round for all locations.