Ocado Rainforest Alliance Ripen at Home Bananas

Ocado Rainforest Alliance Certified Ripen at Home Bananas. Class 1.

Did you know?
We've moved to paper banana bands, saving around 13 tons of plastic per year! For easy removal, simply snip the paper band with a pair of scissors.

These bananas have a very firm, pale yellow, waxy flesh and vary in size and shape. A medium banana (80g) is 1 of your 5 a day and their flavour is dependent on where they are in the ripening process;

- Green bananas have a more bitter flavour and grow sweeter as they ripen.
- Yellow bananas have a mild, sweet flavour and are ideal for slicing over porridge, cereal and pancakes or, eaten as a healthy snack.
- Browning bananas have a stronger smell, more intense ‘perfumed’ taste, softer texture and are perfect for blending into smoothies, muffins and cakes or freezing as an alternative to ice cream.

Fast food without waste
Want to embrace more taste, less waste? If you like what you see in our serving suggestion, scroll down to follow our delicious Banana Peel Curry recipe.

Want more long lasting fruity favourites? Search 'Ocado ripen at home' to fill up your fruit bowl.

What the Rainforest Alliance logo means for you 
Our bananas are certified by the Rainforest Alliance, an international non-profit organisation working at the intersection of business, agriculture, and forests. They are building an alliance to protect forests, improve the livelihoods of farmers and forest communities, promote their human rights, and help them mitigate and adapt to the climate crisis. Find out more at ra.org

Country of origin may vary due to seasonality.
Country of origin may vary between Belize, Colombia, Costa Rica and Nicaragua.

Store in a cool, dry place. Do not refrigerate.

Paper Band

Recycle

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Banana Peel Curry
Brought to you by: The Felix Project
Prep time: 10 mins
Cook time: 20 mins
Serves: 2

Ingredients:
2 bananas, peel only, cut to 5cm long strips, discarding the stalks
1 tbsp ground turmeric
1 tbsp vegetable or sunflower oil
1 onion, finely sliced
½ red chilli, finely chopped
2 cm ginger, grated
1 tsp yellow Thai curry paste
1 tsp ground cumin
120g basmati rice
2 tbsp vegan yoghurt (optional)
10g coriander leaves, to serve

Method
Step 1
Wash the banana peel then put in a large bowl with half the turmeric and pour over just enough cold water to cover, stir to coat then set aside for 30 mins, or up to 6 hours.

Step 2
Heat the oil in a pan over a medium heat. Add the onion and chilli and fry for 5 mins, until softened. Add the ginger, remaining turmeric, curry paste and cumin and fry for 1 min.

Step 3
Stir in the drained banana peel and fry for 1 min, pour over 300ml water and simmer for 10-12 mins until the peel is cooked through and tender. Season to taste.

Step 4
Meanwhile, add the rice to a pan of salted boiling water and cook for 10 mins, until cooked through, and drain.

Step 5
Serve the curry with rice, yoghurt, if using, and coriander leaves.

Top Tip!
Soak the peel in water for 30 mins to remove the slight tannic bitter flavour from the skins and to start softening them before cooking, ensuring they remain succulent. Turmeric adds a little flavour and beautiful colour to the dish.