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July 30, 2010 > Go Bananas!

Go Bananas!

Easy ways to grill up something surprisingly good

(Family Features) Bananas aren't just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinnertime recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are still hot or add peeled slices to a tasty kabob - it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to To share banana recipes anytime, go to

Did You Know?

-With no fat, cholesterol or sodium, vitamin-packed bananas are a guilt-free summertime treat.

-Banana peels are great for polishing shoes. Use (the inside of) an empty peel on your leather shoes as you would shoe polish and then buff off with a soft cloth. The banana's oils soak into the leather and, like most commercial shoe polishes, contains potassium.

-As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana, the sweeter it will taste.

-Ten or more bananas growing together are called "hands" and a single banana is called a "finger." Four to six bananas sold in the store are called a "cluster."

How to Store Bananas

-Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen.

-To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).

-If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

Island Kabobs with Tropical Fruit Salsa

Preparation: 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

2 ripe, firm Dole(r) Bananas,
peeled, each cut into
6 pieces, plus 1 ripe
Dole Banana, peeled
and diced

12 chunks Dole Tropical
Gold Pineapple

16 extra large or jumbo
shrimp, shelled and

1 green or red bell pepper,
cut into 8 pieces

2 tablespoons lime juice

2 tablespoons olive oil

1/2 teaspoon ground allspice

1 mango, peeled and diced

1 tablespoon chopped mint

1 Dole Green Onion,

2 to 3 teaspoons minced
jalapeno pepper

Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.

Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.

Combine remaining marinade with diced banana, mango, mint, green onion and jalapeno pepper; place in a serving dish.

Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Teriyaki Pork Chops with Grilled Bananas

Preparation: 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

1/4 cup dry sherry

2 tablespoons soy sauce

1 tablespoon packed brown

1 tablespoon vegetable oil

1 pound boneless pork
chops (3 to 4)

2 large firm Dole
Bananas, peeled

1/2 teaspoon cornstarch

2 cups hot cooked rice

2 tablespoons sliced
Dole Green Onion

1 tablespoon toasted
sesame seed

Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.

Grill pork 8 to 10 minutes on each side until cooked through. Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.

Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.

Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled Bananas

No prep needed
Grill Time: 10 minutes
Makes: 4 servings

4 Dole Bananas, unpeeled
Assorted favorite dessert

Place unpeeled bananas on grill over medium high heat. Grill 4 to 5 minutes on each side until peels blacken and soften. Insides will be custard-like. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.

Grilled Caribbean Fruit Salsa

Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings

1/2 fresh Dole Tropical Gold
Pineapple, peeled and
sliced vertically

1 large, ripe firm Dole
Banana, slice in half

1 mango, skinned, peeled and
sliced in half vertically

1/4 cup olive oil

1 tablespoon fresh lime juice

1/4 cup red onion, minced

1/4 to 1/2 teaspoon crushed red
pepper flakes

2 kiwi, diced

Combine pineapple, banana and mango slices with the olive oil and lime juice. Brush to coat the fruit. Place fruit on grill. Grill fruit 4 to 5 minutes each side, remove and cool slightly.

Roughly chop the grilled fruit, reserving juices. Combine fruit and reserved juices with the red onion, red pepper flakes and kiwi. Serve warm or room temperature. Great with grilled chicken or fish.

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