If you score the two “veins” at the base of the tip, of a banana, with your thumbnail and pinch as you open it will peel open every time and you don’t have to do the upside down thing and don’t get that hard black bit.
There was a viral video/meme maybe a decade ago about how monkeys peel bananas (might have actually been an orangutan or gorilla in the one I saw; been too long since I’ve seen it) where they peel it from the end opposite of how people are usually shown doing it. I’m guessing they mean that? Basically, instead of bending the stem bit (from where the bananas bunch up), you can pinch the tip at the other end and the peel splits open very easily – it’s easier to do, especially if the banana is still a bit on the greener side of ripeness and the stem part is flexible. (I tried it after seeing it and switched to peeling them from the “bottom” myself.)
What back bit?
There is a little black fibrous part of most Cavendish bananas near the tip I was describing; many people do not like eating it and avoid it.
When you look at the stem bit pointing out, as it goes down to the body of the banana there are two tougher lines going down either side. I suppose I should post a picture when I’m home… Or if I see a banana.
If you score the two “veins” at the base of the tip, of a banana, with your thumbnail and pinch as you open it will peel open every time and you don’t have to do the upside down thing and don’t get that hard black bit.
I’ve tried and tried to figure out what this comment is talking about but absolutely can’t.
What upside down thing with a banana?? What back bit? Do people really struggle to open bananas???
Also…veins?
There was a viral video/meme maybe a decade ago about how monkeys peel bananas (might have actually been an orangutan or gorilla in the one I saw; been too long since I’ve seen it) where they peel it from the end opposite of how people are usually shown doing it. I’m guessing they mean that? Basically, instead of bending the stem bit (from where the bananas bunch up), you can pinch the tip at the other end and the peel splits open very easily – it’s easier to do, especially if the banana is still a bit on the greener side of ripeness and the stem part is flexible. (I tried it after seeing it and switched to peeling them from the “bottom” myself.)
There is a little black fibrous part of most Cavendish bananas near the tip I was describing; many people do not like eating it and avoid it.
I’m not sure what they mean either.
When you look at the stem bit pointing out, as it goes down to the body of the banana there are two tougher lines going down either side. I suppose I should post a picture when I’m home… Or if I see a banana.