I love bananas! And
because I love bananas, I expect to have a gently ripe, yellow banana available
to me at any given time. If I see that my banana bowl is empty, I make a run to
the grocery store in order to satiate my craving for my favorite tropical
fruit.
The other day, I did my
banana run to the grocery, only to be stopped in my tracks by a massive
amount of GREEN BANANAS taking over the banana stand. Not one gently ripe,
yellow banana among the whole bunch!
This leads to tremendous frustration--wait,
that's not descriptive enough! This leads to intense exasperation (that's
better). I am offended that GREEN bananas are my only choice of banana;
however, I am even further offended by the over-ripe, brown-spotted bananas
situated in the front corner of the banana stand—perhaps it's the grocer's
silent, yet desperate ploy to entice the church ladies to buy them for
banana bread to be sold at the church festival.
I’m referring to the kind
of green bananas that could add a bright, punch of color to display on a
retro-70s dining room table. The kind of green banana that is so hard, the skin
clings desperately to the banana as if crying out, “NO! I’m not ready!!”
What can I do with a bunch
of green bananas other than bring them home and let them ferment from green, to
over-ripe, within
48 hours on my kitchen counter. As the
point-of-no-return ripeness takes over, my only choice is to eat bananas with
every meal before they are ripe enough for the fruit flies.
My suggestion to the local
grocer: Go ahead, display your gaudy, green bananas for the few souls who will
eat them, but give me my yellow bananas.
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