Fruit is best eaten when ripe right? Correct! and well, incorrect. Fruit has a ripening process that creates a wide range of nutritional changes in any fruit. The more the fruit ripens the more the nutritional changes occur and the value of it changes in not a better or worse way, but just a different way. Bananas are a great example because as bananas change over time they start out in a greenish-yellow state where they are in a starchier form and contain more probiotic potential to be developed within the body in this stage.

As the banana ripens the banana turns from a higher starch content to a higher sugar content with a higher glycemic index. Also, the antioxidant value goes up substantially and is digested easier because of the sugar content as opposed to a slower moving starchier banana. In the greener-yellow phase the banana has more micro-nutrients and helps the body absorb calcium better as opposed to when it is in the ripened phase.

So is it better to eat bananas when they are greener, yellow, or brown? or really brown? which is healthier? The answer is neither really. Each person will receive different value at different stages in the process. The video below explains this further so hopefully it makes sense and this video adds some value to your life to understand the ripening process of fruit and the value of fruit whether it’s not so ripe, ripe, or really ripe.

Here it is, Enjoy!

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– David Benjamin