Bananas and banana puree may be frozen. Using a bit of
lemon juice will help to prevent the browning of a banana (and
most other fruits) when freezing it. It is the citric acid or the
ascorbic acid that aids in the preservation of fruits. The
exposure to oxygen and the enzymes in a banana (and most
other fruits) are what cause it to go from green to yellow, and
then brown to black, as it ripens. A blackish or brownish
banana is not necessarily rotten or bad.
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Vitamins- A, C, Folate;
Minerals- Potassium, Phosphorus, Selenium, Magnesium, Calcium
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