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Bananas Don't Taste Like They Used To. Here's Why
The breads, puddings, and tarts of your grandparents' generation were made with a completely different banana.
As you cut sweet, creamy, and slightly airy slices of yellow banana into your morning cereal, it may be hard to imagine the familiar fruit tasting any different. To truly understand how the elusive Gros Michel from years past compares to the Cavendish that litters produce stands today, I knew I had to speak with a bona fide fruit expert. “What it is you should be looking for with this banana—the elements of food quality you should be making notes on—would be: sweetness, acidity, texture, and size of the fruit overall,” says David Karp, an assistant specialist in the Department of Botany & Plant Sciences at the University of California, Riverside.
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