Tell me you've never eaten a Gros Michel without telling me you've never eaten a Gros Michel.

so does this make the bananas taste crispr?

If they ever did that, this world would look different and be a lot more pleasant. But these idiots cannot help themselves.

BTW, if you want nutritious bananas, you don't want the mainstream A*/B* lineages at all, you want the fe'i (Pacific) lineages. They have so much beta carotene that not only is their flesh golden, but they'll turn your urine fluorescent as well ;) Most are cooking bananas, but there are some 'Karat' varities that are good out-of-hand if you let them ripen long enough.

I've got bad news for you: despite what you read online, Gros Michel tastes almost exactly the same as Cavendish. Maybe slightly better, but not very different. Which is why Cavendish was chosen from the ~1000+ banana cultivars out there to replace it. If you want new tastes, Gros Michel is not the banana you should be looking for.

Nutritional content is, realistically, better. PPO is pretty much an antinutrient (in addition to degrading polyphenols, it also degrades vitamin C and protein digestability).

This is, once again, NOT about ripening, it's about oxidation of the flesh after you cut it open. Please, people READ.

People who write this almost exclusively have never eaten a Gros Michel.

Regardless of what people write online, it tastes almost identical to a Cavendish. That's why Cavendish was chosen to replace it. It's maybe a bit better, but it's not a radically different cultivar. There are radically different cultivars, and we should be adopting them more!

Nope. The dumb one here is you. And you seem to be functionally illiterate in top of that. Because, yes, I know what I wrote.

Once again, for the 20 millionth time this thread: reread the article. This isn't about ripening. This is about the flesh browning when exposed to air after peeling.

Not "nonripe". Fully ripe. They just down turn brown quickly after peeling; you don't need lemon juice to suppress the browning.

This isn't about ripening at all, it's about the oxidation of the peeled flesh.

Ah, the AdHominem that nicely signals a dishonest participant. Why am I not surprised.

Yet another person misreads the article.

This is about the browning of the flesh of peeled bananas, not the browning of the skin of unpeeled bananas.

Not at all. Precise, official and well-maintained connection maps will work nicely.