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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.

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 tropical fruit is 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.

Culinary use

Ripe banana is used in a multitude of ways, from simply being peeled and eaten 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 dishes.

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 the bananas. Arrange the slices on a platter and freeze for 30 minutes. Peel, core and cut the apples into wedges.

Mix together apples, 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

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