Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

MEALS THAT HEAL

Energy in an instant

Rich in potassium, vitamins and fibre, the fruit is a remedy for many ailments

GO BANANAS Baked, steamed or eaten as a fruit, they are delicious

Banana originated in India and Malaysia. There are several varieties, which are raised for their fruit. Globally, banana is ranked fourth after rice, wheat and maize in human consumption. It is almost grown worldwide now. The upright growth of the tree is called pseudostem and the tree grows to a height of 2-8 metres, with leaves up to 3.5 cm in length. But each pseudostem produces a single flower which matures into bunches of bananas. The speciality of the tree is before it dies, it is replaced by a new pseudostem. The term `banana' is used to refer to the plant as well as its fruit which grows in hanging clusters, with up to 20 fruit in each tier, and 5-20 tiers in a bunch. The hanging cluster is known as a bunch or a banana stem, which will weigh 30-50 kg. An average fruit weighs around 125 gm, of which approximately 25 per cent constitutes dry matter and 75 per cent water. Banana is today grown in humid tropical regions. The plant needs 12-15 months of frost-free conditions to flower. High temperature and bright sunlight will also scorch the leaves and the fruits, although banana grows best in full sun. In most areas, banana requires protection from wind for maximum yield.

Medicinal properties

Ripe banana contains natural sugar — sucrose, fructose and glucose. Due to the presence of a large amount of sugar, the fruit is an instant energy booster. As banana contains a type of protein called tryptophan, which the body converts into serotonin (which helps one relax), it makes one feel better. This unique tropical fruit is extremely rich in potassium yet low in salt, making it perfect to beat blood pressure. The high fibre content in banana helps restore normal bowel action. Snacking on banana between meals helps keep blood sugar level up. Banana is high in vitamins. It neutralises hyper acidity and reduces irritation by coating the lining of the stomach. High in iron, banana can stimulate the production of haemoglobin in the blood and so helps prevent anaemia.

A banana a day is a natural remedy for many illnesses. If you compare it to an apple, it has four times more protein, twice as much carbohydrates, thrice as much phosphorus and five times as much vitamin A and iron.

Culinary use

Ripe banana is used in a multitude of ways in our diet, from simply being peeled and eaten as a fruit to being sliced and served in fruit salads, sandwiches, custards and gelatos, and mashed and incorporated into ice cream, bread, muffins and cream pies. Ripe banana is often baked or steamed and served as an accompaniment to ham or other meats. The pureed form is an important infant food. Unripe banana as well as the flower and stem go into the preparation of several vegetarian dishes.

Now for a recipe.

Low fat apple banana banofee

Ingredients

Large bananas: 2

Apple: 2
Cinnamon powder: half tsp
Sugar powder: half tsp
Raisins: 100 gm
Water: 200 ml
Vegetable cream: 100 ml
Method: Peel and slice banana. Arrange the slices on a platter and freeze for 30 minutes. Peel, core and cut apple into wedges. Mix together apple, raisins, cinnamon, sugar and water. Bring the mixture to a boil in a saucepan over medium heat. Remove from fire and allow it to cool. Serve the apples over the frozen banana, topped with cream.

HRUDANANDA BEHERA

Sous Chef, Hip Asia, Taj Connemara

Printer friendly page  
Send this article to Friends by E-Mail