Banana is an edible fruit, also known as plantains.  The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca. Wikipedia

Let’s get to know bananas and their uses:

  1. Apple Bananas – These bananas are exceptionally sweet. They are grown in the rainy tropical forests in Hawaii. The flesh is firm and has a slight pinkish tone. They are perfect for snacking or using in desserts and is particularly well suited to adding to fruit salads and other raw preparations since it doesn’t brown as quickly as other banana varieties.
  2. Cavendish Bananas – Cavendish bananas are the most common variety. They are the long yellow, slightly sweet bananas at supermarkets around the U.S.  The perfect ripeness depends on personal taste, of course. Super ripe and browning bananas can be used to make smoothies or banana bread.
  3. Lady Finger Bananas – These bananas are smaller and sweeter than the ubiquitous longer, milder Cavendish. They can be used the same way, but make particularly portion-controlled snacks, especially for kids!
  4. Musa Belle bananas / Pisang Raja – Pisang Raja bananas are popular in Indonesia & Malaysia, where they are often used to make banana fritters.

Read more: The Spruce

“Happiness is Homemade.” Unknown


Lettuce varieties seem to be endless. However, there are 7 main types of lettuce, and dozens of varieties within each type, so let’s look at each type of lettuce:

  1. Looseleaf Lettuces – Looseleaf Lettuces are colourful, easy, and fast-growing lettuce varieties. The plants form open heads that allow you to harvest a few leaves at a time, or whole plants as needed.
  2. Butterhead Lettuces – They form loose, open heads of melt-in-your mouth leaves.
  3. Cos (Romaine) Lettuces – This lettuce form open, upright heads of deeply colored leaves. The leaves have stronger flavor than looseleaf varieties, and crunchy midribs.
  4. Buttercrunch Lettuces – They are crosses between butterhead (bibb) and romaine varieties. They have a more upright structure, so fewer leaves are in contact with the soil when the weather turns cold, wet and dark.
  5. Batavian Lettuces -This Lettuce is  also known as Summer Crisp Lettuces, have thick, crunchy leaves that hold better in the heat than other varieties.
  6. Chinese Lettuces  – They are stiff, strong-flavored varieties. They’re grown for their stalks as well as their leaves, and their slight bitterness is muted in stir-fries and soups.

For more info about varieties in each type of lettuce, read: Grow It Organically  

One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf