Some baby bananas, both yellow and red, are simply smaller versions of the bananas that dominate the U.S. market. Others, however, are among the more than 1,000 banana varieties worldwide that are naturally pint-sized.
Examples of the latter include manzano, burro and pisang mas — the last is being sold in the United States as Chiquita Mini's.
These babes-in-peels taste pretty much the same as their larger brethren, but they don't necessarily possess the same nutritional profile. They're all rich in potassium, but the Chiquita Mini, for instance, contains vitamin B-2 — which isn't found in regular bananas, said David Lund, director of innovation and product development for Chiquita. One Chiquita Mini contains 80 calories.
What to look for: Baby bananas are often, though not always, sold by the bunch in a bag, so you might not be able to tear off the number you want — the source of produce-manager angst nationwide. They also are more expensive, at about $1.70 per pound. You'll usually find them next to the regular bananas in the produce section. Choose plump bananas with a little green at their tips; miniature bananas taste best at full ripeness. Of course, what determines a ripe banana depends mostly on the banana lover: Some folks like them a little green; others prefer them mottled with brown spots. Jimmy Bilbrey, produce buyer for the Treasure Island grocery chain in the Chicago area, cautioned against buying fully green mini-bananas; they may not ripen as evenly as the regular-size fruit does, he said.
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At home: Store bananas in a cool spot and coddle your babies in an uncovered bowl or container where they won't get bruised, Lund advised. They'll keep three to four days, but, again, how long you store them is dependent on what you consider "ripe." Mini-bananas are best for fresh-in-hand snacking, Lund said, or in dishes such as fruit salads. But they're also ideal for creating trendy (and diet-friendly) mini-desserts such as chocolate-dipped bananas or miniature banana splits — or maybe even a smoothie shot.
