Organic Sicilian Bananas

Sicilian bananas: small, sweet, and ripe on the tree, right on your doorstep.

An exceptional tropical fruit grown in Sicily, a symbol of new Mediterranean fruit growing.

Organic Sicilian Bananas: Authenticity and Artisanal Flavor

Le Organic Sicilian Bananas I am one of most surprising achievements of contemporary Italian agriculture: banana fruits grown directly in Sicilia, on the eastern and southern coasts of the island, where the subtropical Mediterranean microclimate allows for very high-quality production. They are clearly different from imported bananas: they are smaller and more tapered, with a thin golden yellow skin with light streaks, pulp creamy, very sweet and intensely aromatic, with a complex flavor reminiscent of traditional banana, a hint of vanilla, and a floral touch. There's only one secret: they ripen on the tree, reaching full physiological ripeness before harvesting — a luxury impossible for imported bananas, which are harvested green and artificially ripened with ethylene during refrigerated transport.
 
 
 

The roots of these bananas are rooted in the Mediterranean climate change

Il banana tree (Musa spp.) is one of the oldest cultivated plants of humanity: domesticated over 7.000 years ago since Southeast Asia (Papua New Guinea, Indonesia, Philippines), spread to Africa and the Arab world, where it got its name — “banana” in Arabic it means "finger", due to the elongated shape of the fruit, hence the Portuguese "banana" and all European languages. For centuries considered an exotic fruit unsuitable for the Mediterranean climate, the banana has found in Sicily, a new homeland thanks to climate warming and the experimentation of some pioneering agricultural companies of the last 15-20 years. Sicilian crops are mainly concentrated in Ionian coastal areas and in Plain of Catania, where mild temperatures and sun exposure allow the banana tree to produce fruit of the highest quality. A small, surprising fruit revolution which repositions Italy among the very few European countries producing fresh bananas — together with Spain (Canary Islands) and Portugal (Madeira) — and which drastically reduces the environmental impact of refrigerated transport from tropical countries.
 
 
 

Choosing Sicilian Bananas means choosing flavor and sustainability.

Sicilian Bananas offer nutritional and gastronomic benefits compared to imported bananas. The ripening on the tree guarantees a natural concentration of sugars and aromas that artificial post-harvest ripening cannot replicate, as well as a higher concentration of antioxidants, vitamins e volatile aromas. The banana is an authentic daily superfood: very rich in Potassium (About 360 mg per 100 g, an ally of blood pressure and muscle recovery), Vitamin B6 (precursor of the Serotonin, the good mood hormone, together with tryptophan which the banana itself provides), Vitamin C, Magnesium, Manganese, folate, soluble fibers (in particular pectin) to resistant starch in less ripe bananas — a prebiotic fiber that is valuable for the microbiota.environmental impact It is finally drastically reduced: no refrigerated transport to the other side of the world, no post-harvest treatments, no ethylene from artificial ripening. Naturally Vegan, gluten free, energetic and versatile.
 
 
 

How to Best Use: Organic Sicilian Bananas

• FRESH NATURAL AND ENERGY SPORTS SNACK
  The most used immediate and noble Sicilian Bananas is to taste them fresh and natural: their intense flavor, natural sweetness and creaminess are the result of perfect ripening on the tree, and they don't need anything. They are the perfect sports snack Thanks to the balance between fast-release carbohydrates (simple sugars for immediate energy) and slow-release carbohydrates (starch for sustained energy): pre-workout for energy, post-workout for recovery. They are an ideal snack for children, naturally wrapped in a practical peel. They are also delicious sliced ​​into rounds on a slice of homemade bread with a spoonful of Nocciomiele Organic Honey and Hazelnut Cream: the gourmet snack without compromise.
• GOURMET BREAKFAST WITH YOGURT, GRANOLA AND TROPICAL SMOOTHIES
  Sicilian Bananas are the breakfast queen: cut them into slices and mix them with one Organic Farm White Yogurt with a handful of granola and a drizzle of Organic Wildflower Honey from the Veio Park. For one tropical-Mediterranean smoothie, blend them with Organic Kefir, berries and a hint of vanilla: a complete and nutritious breakfast in 2 minutes. For the famous banana pancakes, mash a ripe banana in a bowl with two eggs and a handful of oat flakes: cook in a non-stick pan — a healthy pancake without gluten or added sugars.
• SIGNATURE DESSERTS: BANANA BREAD, PANCAKES, AND CHOCOLATE PAIRINGS
  Ripe Sicilian Bananas are the secret ingredient of the famous Banana Bread American: mash 3 bananas, mix them with whole wheat flour, eggs, honey, seed oil, and baking soda, and bake in a plumcake mold for 50 minutes at 175°C—a moist and fragrant dessert perfect for a children's snack. For a signature dessert in 2 minutes, accompany the sliced ​​bananas with squares of 71% Organic Dark Chocolate or Dark Chocolate 100%The combination of the buttery sweetness of banana and the noble bitterness of cocoa is one of the classics of international pastry making. For a summer dessert, freeze peeled ripe bananas and blend them: you get a fake “banana ice cream” 100% natural, no cream or sugar.

Ingredients

Fresh, seasonal Sicilian bananas from organic farming.
 
 
 

Conservation and Maturation

Sicilian Bananas are climacteric fruits: they continue to ripen even after harvest. They may arrive still slightly green and ripen at home, or they may be received fully ripe. Store at room temperature (18-22°C) for full ripening: in 2-5 days they will develop their best flavour. Do not refrigerate while still greenCold weather slows ripening and blackens the skin, although the flesh remains good. Once ripe, they can be stored in the refrigerator for a few days (the skin will blacken but the flesh will remain perfect) or away from other fruits to avoid accelerating ripening. Very ripe bananas (with some brown spots) are at their sweetest and ideal for desserts and smoothies. For long-term storage, peel them and freeze them whole or in slices: they will keep for up to 6 months and are perfect for smoothies and blender desserts.
 
 
 

Nutritional values ​​(indicative average values ​​per 100g of pulp)

• Energy: 372 kJ / 89 kcal
• Fat: 0,3 g (of which saturated fatty acids: 0,1 g)
• Carbohydrates: 22,8 g (of which sugars: 12,2 g)
• Fiber: 2,6 g
• Protein: 1,1 g
• Salt: 0,003 g

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