I don’t consider myself a picky eater, but there are certain things I just can’t swallow. Raw celery, for example, or cilantro. Another one is ripe bananas. When bananas turn bright yellow or start having those hideous brown spots, forget it. I have to throw the whole bunch away. I can’t even stand the smell. The only time I can eat the fruit is when the peel is still greenish — at least at the tips.
Apparently, that’s not how many of my friends eat their bananas. I’ve gotten into several heated conversations about optimal ripeness level — so I decided to investigate this and call up some scientists. Is there a best time to eat a banana? Does anything in the fruit change as it ripens?
First off, let’s make clear that I’m talking only...
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