Bananas have the distinction of being both a fruit and a vegetable. Green bananas are considered a vegetable. They are a staple ingredient in African, Polynesian, Asian, Spanish, and Caribbean cuisine. Ripe bananas are a fruit that’s familiar to just about everyone on planet earth. In Caribbean cuisine green bananas are used to make a variety of dishes including salads, pies, porridge, and dumpling. They are also know by other names Figs in Trinidad and guineos in Spanish culture. They can also be ground into flour. Or you can simply boil and eat them as is. In the Caribbean, boiled green bananas are commonly served with fish and meat dishes.
Ripe bananas are considered a fruit. They are eaten as is, used to make puddings, pies, and one of the world’s most popular breads for just to name a few. Both green and ripe bananas are low in calories and fat and are a great source of potassium, fiber and vitamin C and B. Banana export is a large part of the Caribbean economy, accounting for more than half billion dollars in annual trade across several Caribbean nations. In Dominica the banana industry, with some 7,000 banana farmers, is the second largest employer, behind the government.