Fig banana Calories

A fig banana tastes sweet and soft, with a creamy texture when ripe. Its name does not mean it contains figs or necessarily tastes like one; the flavor becomes sweeter and more pronounced as the fruit ripens.

A fig banana is a banana, but it may differ from the familiar Cavendish banana in shape, size, or flavor. The name is used for a banana type rather than a separate fruit made by crossing bananas with figs.

Peel a fig banana and eat the flesh fresh, just as you would other dessert bananas. You can also slice it over cereal or yogurt, blend it into a smoothie, or mash it into baking recipes.

A fig banana is generally ripe when its peel has changed from mostly green toward yellow and the fruit yields slightly to gentle pressure. A very firm fruit may need more time; discard one that is leaking or spoiled.

Keep a fig banana at room temperature to ripen it, or place it in a paper bag with an apple to speed the process. Check it daily and move it to the refrigerator once it reaches the softness you like.

Store an unripe fig banana at room temperature away from direct sunlight. Once ripe, refrigerate it to slow further ripening; the peel may darken in the cold, while the flesh can remain usable for a while.

Yes, you can freeze a fig banana. Peel and slice it first, freeze the pieces separately on a tray, then transfer them to a sealed container; use the frozen slices in smoothies or cooked recipes.

The peel of a fig banana is not usually eaten; peel the fruit and eat the flesh. Washing the outside can remove dirt before peeling, but it does not make the peel a customary part of the fruit.

Yes, a fig banana works in cooked recipes as well as fresh ones. Mash ripe fruit into pancake or cake batter, or cook slices in a pan; riper bananas are softer and add more sweetness to a dish.