How to Buy the PERFECT Banana | 5 Things Most People Get WRONG

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Here is a thing that happens in near every house in this country, week after week. You buy a fine bunch of bananas, bright and yellow and perfect, you set them in the bowl, and you mean to eat them. And you eat one, maybe two. And a few days later the whole bunch has gone soft and brown and half of them are past eating, and into the bin they go, good food wasted. Or the other way round, you buy them hard and green and wait and wait for them to come ready. Either way, the timing beat you. And here is what makes the banana different from every other fruit. It keeps right on ripening after you buy it, changing day by day on your counter. So buying a banana is not about finding the ripe one at all. It is about buying the right stage for when you mean to eat it, and knowing how to slow it down or speed it up once it is yours. We do not grow bananas in our cold Lancaster County, so I come to them a buyer the same as you, but the old wisdom of wasting nothing and timing things right works on a banana as well as anything in my own garden. Here is what I walk you through in this one: ✓ Why you buy by when you'll eat it, not by ripe or unripe, green for Friday and yellow for tonight ✓ How to match the stage to your own household's pace so you never lose half a bunch to brown ✓ Reading the color stages, and what each one is best for, eating, baking, or even cooking like a vegetable ✓ Why the little stem and neck tells you how much life a banana has left ✓ The tips, bruises, and split skins that hide a banana's troubles ✓ Buying a bunch with a good spread of stages to feed you across the whole week ✓ The ripening breath every banana gives off, and how to use it to slow them down or hurry them along ✓ Separating, wrapping the stems, chilling, and even freezing, so you never throw a banana out again A brown banana is not a wasted banana. It is the sweetest one for baking, the very best for bread, the way Esther hoards them. The only way to waste a banana is to ignore it through all its stages and let it pass clean to rot. Watch it, use it at whatever stage you find it, and you waste none. That is a gift no other fruit gives you. Tell me in the comments below, how do you eat your bananas, green and firm or brown and sweet, for folks differ on this more than near any other fruit. And do you save the brown ones for bread the way Esther does, or do you toss them. And tell me your county, because I like to know the country by where you all write from. I read every one. Next time, we go on to a fruit of the hot far places that the store fools you on worse than near any other, the mango, five things to look for, because a mango hides its ripeness in ways that surprise even folks who have eaten them all their lives. A banana is the humblest fruit in the store, cheap and common and taken for granted, and yet it asks a little understanding like any other thing if you would not waste it. The kitchen that throws nothing away, that finds a use for the green and the yellow and the brown alike, is the kitchen that remembers what food is worth. The people who built this country with their hands knew that, and we are only just starting to remember it. #bananas #howtobuybananas #bananatips #producetips #ripebananas #grocerytips #bananabread #howtoripenbananas #amish #eliasyoder #oldways #kitchenwisdom #reducefoodwaste #fruittips #howtostorebananas #pennsylvaniadutch #grocerysavings #freshfruit #bananahacks #foodtips