GAINESVILLE, Fla., June 28 (Our Florida Times) — In Florida, a University of Florida tropical fruit specialist says green bananas are generally safe to eat, but immature harvesting or cold storage can keep the fruit from ripening into its normal flavor and texture.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas picked too early will not ripen properly to full flavor or texture. He also said fruit exposed to temperatures that are too cold during storage or transportation can develop chilling injury, leaving bananas green or greenish-yellow even after extended periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit. Healthline says bananas are typically harvested while still green so they do not get too ripe before purchase.
On the nutrition side, South Carolina-based registered dietitian Lauren Manaker said ripe and green bananas both provide potassium, vitamin B6 and vitamin C. Green bananas contain more resistant starch, she said, which may have a gentler effect on blood sugar.
A Healthline review says unripe green bananas are safe to eat and may be linked to digestion, fullness and blood sugar benefits. A National Institutes of Health-hosted review found the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism.
