Green bananas are unripe bananas that are sold for cooking. They have a starchy texture and are inedible raw.
In Caribbean cooking, green bananas are usually boiled, with or without their skins. If cooking them in their skins, remove any pesticide residues by scrubbing thoroughly in lightly soapy water and rinsing in water. When boiling green bananas, add oil to the water to help them keep their green colour. Green bananas are also treated in the same way as unripe plantains.
Article by Sybil Kapoor
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