Pity the banana. If the fruit were human, it would be a 'plain Jane' - the sensible, dependable friend to whom the lovelorn hero turns for advice when chasing a more attractive girl (or guy), without realising the real gem is right under his nose. In the same way, chefs turn to bananas only when brighter, more colourful fruits are no longer available.
What is it? A long (but sometimes short), curved (but sometimes straight) fruit with inedible skin and flesh that's tender and sweet (for most varieties) when ripe.
What are the differences? You might think there are only two or three types of banana because that's all supermarkets stock, but there are many varieties. The most common in Hong Kong are the Cavendish and sweet, dense dwarf bananas. They come in colours other than yellow, including black and red.
When are they in season? They grow in hot, humid climates and are available year-round.
How to choose? Unlike many other fruits, bananas continue to ripen after they've been picked. You can buy them green and let them ripen at home. Some people like to eat them when they still have a green tinge at the stem; others prefer them when their skins are turning brown.
What else? Handle them with care because bananas bruise easily, which makes the flesh soft and discoloured. It's difficult to see the bruises on completely green bananas, but they become apparent as the fruits ripen.