i've been meaning to answer this one:
What would you call the perfect banana?
Just ripe enough to peel easily? Or all soft and mushy?
the perfect banana is probably greener than most normal humans like it. "just ripe enough to peel easily" is a surprisingly good way to describe it, but i feel like pointing out that i'm fine w/the ones that peel like fibrous tamales. the big question is "spots"; are there any? b/c if there are, HELL NO. in fact, the ideal banana has no marks whatsoever blemishing its flawless yellowy outside. it is pristine, it hasn't been jostled about in the bottom of my tote bag, nor has it been over-handled by some unknown fingers. it's firm and not too sweet. my mom says that my father had the exact same exacting standards for a banana. she also said that i like the taste of banana sap, b/c that's what's present in the sort of banana i like, the ones with a tinge of green. of course, my malayalam is sub-par, so don't hold my translation of "sap" against her.
when i peel a banana, it should be perfect from tip to toe. not slightly brown and mushy at the top, no. it should be uniform and solid, not too stringy. and the last bite should separate from the peel effortlessly, with no degradation of texture.
manhattan is the best place in the world b/c you can buy everything you'd ever want on the street. the fruit vendors always had bananas that resemble what i've described here, so i was never without. the other reason why manhattan is awesome is b/c it's NOT a big, impersonal city. it's a big, personal one. my fruit guy got so used to me, i'd cruise right past him, picking up a prime specimen and leaving a quarter all in one fluid motion, w/o the need to break my stride or have him ackowledge the transaction with anything other than a knowing smile.
i had a suboptimal banana today.
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