Bananas (Back)

There’s very little you can’t do with a banana as they lend themselves so very well to roasting, grilling, frying and baking not to mention being eaten raw which is what a lot of people do with them. We’ve made a very nice Indian Banana chutney that works very well in wraps and sandwiches and is delicious with hams and strong cheddar cheese.

Their health benefits are endless too; reducing the risk of high blood pressure and strokes as well as alleviating heartburn and hangovers. The only good use of the skin is to rub the inside of it on a mosquito bite which helps a lot if you happen to have a banana with you when you get bitten.

Mangoes (Back)

There are 2,500 varieties but we won’t bore you with them all. Alfonso is the best for juice and Parvin and Tommy Atkins for eating all with a buttery intense taste. The smell of a ripe mango is quite unique and some say it is reminiscent of a pine wood in Springtime. Apart from eating as a fruit they are wonderful in chutneys, compotes, salads and curries. We’ve made a lovely Pineapple, Lime and Mango Compote that’s very good for any time of day.

Pineapples (Back)

Go by the plume of the leaves. If it’s fresh and lively the pineapple is too. If you can tug one leaf out with a neat pull it’s ripe (best when no one is watching). Golden and Black are two of the sweetest varieties. We’ve come up with a top chutney by roasting Golden Pineapple and adding a touch of limeleaf. Then there’s our Pineapple, Lime and Mango Compote that Sarah often eats for her breakfast.