“If bananas are harvested immature, then they won’t ripen properly to full flavor and\/or texture,” Jonathan Crane, a retired tropical fruit crops specialist<\/a> at the University of Florida’s Tropical Research and Education Center, told Fox News Digital.<\/p>\n TWO OF THESE FRUITS A DAY CAN BOOST GUT HEALTH, FIGHT CANCER RISK, DOCTOR SAYS<\/a><\/p>\n Shoppers can sometimes spot less mature bananas by their shape, according to Crane.<\/p>\n “Bananas that have a sharp angle to the fruit<\/a> are less mature or immature compared to mature bananas, which have a smoothed-out or rounded shape,” he said.<\/p>\n Some bananas stay green and never ripen normally, but experts say they can still be good to eat and may offer unique health benefits. (iStock)<\/p>\n Storage conditions can also interfere with ripening.<\/p>\n Bananas exposed to temperatures that are too cold during storage or transportation can develop what is known as “chilling injury,” Crane noted.<\/p>\n CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/a><\/p>\n The condition can disrupt the fruit’s normal ripening process, leaving bananas green or greenish-yellow even after extended periods of time.<\/p>\n Bananas are best stored between 56 and 59 degrees Fahrenheit, Crane said. Temperatures below that range can damage the fruit and interfere with the ripening process.<\/p>\n “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you.”<\/p>\n However, consumers frustrated by stubbornly green bananas may still find the fruit worth eating.<\/p>\n CLICK HERE FOR MORE LIFESTYLE STORIES<\/a><\/p>\n “Both stages offer potassium, vitamin B6,<\/a> vitamin C and other nutrients,” South Carolina\u2013based registered dietitian Lauren Manaker told Fox News Digital. “The better pick depends on you.”<\/p>\n Exposure to excessively cold temperatures during storage or transport can cause a “chilling injury” that disrupts the banana’s normal ripening process. (iStock)<\/p>\n Green bananas contain more resistant starch, a type of carbohydrate that acts similarly to fiber and is digested more slowly by the body. The higher resistant starch content means greener bananas<\/a> tend to be less sweet and may have a gentler effect on blood sugar levels, Manaker said.<\/p>\n As bananas ripen, much of that resistant starch is converted into natural sugars.<\/p>\n TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/a><\/p>\n “That’s why ripe bananas taste sweeter, feel softer and are easier on the stomach for many people,” Manaker said.<\/p>\n Experts say both ripe and green bananas provide potassium, vitamin B6, vitamin C and other nutrients, with the healthier choice depending on individual needs and preferences. (iStock)<\/p>\n “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you. If you prefer something sweet and gentle on digestion<\/a>, a ripe one may be the way to go.”<\/p>\n Rather than focusing on a banana’s color alone, Manaker recommends considering how the fruit fits into your overall nutrition<\/a> and daily eating habits.<\/p>\n![\"Bunches](\"https:\/\/www.newsbeep.com\/ca\/wp-content\/uploads\/2026\/06\/green-bananas-supermarket-display-fox-news-001.jpeg\")
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