- Known As: Raw Banana; Kacha Kela; Kacchi keli
- Color: Raw bananas have a green skin that gradually turns yellow as they ripen. However, raw bananas are harvested before they reach the ripening stage, so they remain green in color.
- Texture: The texture of raw bananas is firm and starchy. The flesh is dense and has a mild flavor.
- Taste: Raw bananas have a bland and starchy taste when raw. Unlike ripe bananas, which are sweet and fragrant, raw bananas lack sweetness and have a more neutral flavor.
- Nutritional Content: Raw bananas are rich in vitamins, minerals, and dietary fiber. They are a good source of potassium, vitamin C, and vitamin B6. They also contain resistant starch, which acts as a prebiotic and can promote gut health.
- Culinary Uses: Raw bananas are a versatile ingredient in cooking. They can be boiled, steamed, fried, grilled, or mashed and used in a variety of dishes. In some cuisines, such as Indian, Caribbean, and African, raw bananas are commonly used in savory dishes like curries, stews, and stir-fries. They can also be sliced thinly and deep-fried to make banana chips or used to make snacks like banana fritters.
- Ripening: If left to ripen, raw bananas will gradually turn yellow and then develop brown spots as they become fully ripe. Ripe bananas are sweeter and softer in texture, making them suitable for eating raw or using in baking recipes.
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Morning Slot: 10:30 – 01:00 PM
Afternoon Slot: 01:00 – 03:30 PM
Evening Slot: 03:30 – 06:00 PM
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