Red banana

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Red bananas are a variety of bananas with a reddish-purple skin. They are smaller and plumper than the traditional Cavendish banana. When ripe, raw red bananas have a flesh that is cream to light pink in color, and their texture is somewhat soft and sweeter than the yellow Cavendish varieties, with a slight raspberry-banana flavor. They are best eaten soft, but not bruised. They are imported from Costa Rica and are a favorite in Central America, red bananas are also known as Jamaican bananas.

Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets. Store red bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.

Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. They can also be baked, fried or toasted. Red bananas are one of the varieties commonly used for store bought dried bananas.