This is rather random, and food related rather than mentally.
Every morning before I go to work I pack my lunch, which normally includes a banana (or apple) which serves as my first snack of the day.
Now I don't do the shopping but always recommend buying purely yellow bananas, rather than ones with shades of green or brown/black. But the yellow ones never get picked if there is green ones on the store shelf, and I can't stand how hard they are to open and how the inside is solid and taste horrible as they leave some sort of after taste. I also dislike the brown/black bananas because they are all squishy and the watery taste from a should-be solid is yucky as well.
Apartly the reason my parents buy the green ones is because they will apparently still grow and become normal yellow ones in time - even though they won't be there long enough.
Does anyone else have pick nicky things about fruit and what state it should be in before eating?
Buying bashed apples for instance.

Banana advice is sorted.

Gotta sort out other damaged foods and how to buy the best of them before they go bad

Although we call it apple juice

Green bananas become yellow bananas in just a few days, meaning that it's better to buy green ones if you don't plan to eat them instantly. I personally prefer a perfect middle-version of green and yellow.

Apple juice is great

Though that would be trampling, squishing and bashing all in the one.

I mean bashed apples as in ones with "bruised" marks (the brown circles)

I know they change eventually, maybe because its rather cold in my house or whatever, but they don't seem to change for at least 5 days and by that time I've ate them all - or someones had them for cereal / sandwiches.
I've got one with me now, still green, and I've left it lying open in the hope that it'll soften up and be slightly nicer than my fisrt few bites.

Those would be the cheap apples, or discount, depending on store, region and consumer season..

I get most of my fruits straight from the farmers, so yes! there will be worms on occasion.. or bugs in general..

But friends from the states mouth-gasmed after eating tomatoes that they said were impossible to buy in the US, the taste was too rich.. people would freak out. Pandemonium in the streets as people wandered around stuffing their faces with tomatoes.. neglecting their lives and responsibilities.. drooling everywhere and on everything... not a pretty picture.

Well Asda products tend to be cheap but I'd expect decent standard food from a big food distributing company like them, they have a nice selection however.
I'd love to get fresh food direct from the farmers, but the fear of http://www.youtube.com/watch?NR=1&feature=endscreen&v=7h2GHtE1sS8 being on my food scares me.
I'd have a laughgasm if the next zombie film involved people transforming into fruity nutrition craving loonies, spearing people and pouring nutrishous fruity liquids on those who are malnourished in the ways of the fruit.

I just hope Hollywood never gets a hold of you




I fear for my future movie going entertainment

http://www.youtube.com/watch?v=u4-Y-Ae_cIA

I'm posting this only because I just found it about 2 hours ago...and your topic seemed ironic because of that...

In this current age with movies/TV etc you'd do well to befriends me, because I'm going to the Oscars baybeeee

- I finished the banana that started this topic, that was how long....Over an hour.

I buy both yellow and green bananas when I buy bananas. Then I eat the yellow ones in the next following days and once they are all eaten the green ones will be yellow ones so it all works out in the end. In fact I just had my breakfast, a banana and a juice box (I can't handle anything heavy at all after waking up so I just get a fruit + juice most every morning).

Yellow Bananas = Best Bananas

Watch out for Ossis while eating...

I believe I can help here, my dad runs a banana distributor

The best bananas to buy are half green, it means they've been ripened properly, and haven't been in the supermarket for more than a day or so. Fully green means they weren't ripened properly, and yellow means it's very close to going rotten - brown.

So basically, even if you like bananas on the yellower side, you should still buy half-green, they'll stay yellow longer.

I'm going to make this part of the OP because good adice is worth noting, and a banana, if you're not sick of them

Actually, shipping would cause tomatoes to rot or get too close to rotting too quickly. Tomatoes, naturally, have a very short shelf life when picked. But my family does grow their own tomatoes, and there is nothing more delicious than a perfectly ripe tomato. Especially on salads, burgers, sauce, by itself, and so on!

But I just can't tell if you're being silly or not. And yes, if people actually had ripe tomatoes, all others just do not complete! It's like having kobe beef at a 5 star steak joint to getting a welldone sirloin steak at Applebees.

wanted to edit my post not quote it, god damnit

Completely psychotic about fruits. Bananas are a hassle, cause they end up being either too or not enough ripe. Bloody supermarket fruits.

Difficult to find good tasty apples, too. Last I got were seriously doused in something toxic. Even after washing them up thoroughly and peeling, I had to cook and sugar them to eat them.

Not even talking about tomatoes. Tssss. Tomatoes don't go ripe when picked, they just change color. So there's no bloody point in buying those disgusting hard-shelled pinkish spheres full of acid. Thank god my dad has a garden and grows some every year. You haven't eaten a tomato until you've eaten a garden-grown one.

... Oh, and I kvetch about the price vs. the ludicrous quality too ?

I can't eat bananas anymore. It's been two months since I've touched a fruit. I wish I could eat them so bad, but I can't. I have to make up for a lot of food with fortified foods or vitamins.

You put them in a brown bag, which'll trap the gases released by the fruit as it ages, speeding up the aging process.

I thought this was common knowledge

I'm incredibly picky when it comes to most fruit. Sometimes the edible range between too ripe and not ripe enough is only a couple hours. I wish I weren't so selective, but my mouth does not seem willing to compromise. If I eat something out of the acceptable range I will throw up if I swallow more than a bite or two. Bananas can be particularly annoying just because the color isn't always very reliable; I've had firm ones come out of brown-spotted peels and mushy ones come out of green-spotted.

I mostly just have fruit juice and dried fruit, as a result, or aim for fruits that are easier to tell through looking at them, like strawberries.

Spots like http://www.finecooking.com/assets/uploads/posts/29968/Very-Ripe-Banana.jpg and http://farm1.static.flickr.com/151/378894896_9ef691742d_o.jpg? Those are nicely ripe bananas, and should still be firm (though they could be bruised, if they've been handled roughly). Before that they're not sweet enough, after that, when the spots become http://us.123rf.com/400wm/400/400/pejo/pejo1005/pejo100500034/6964624-overripe-bananas-in-front-of-a-white-background.jpg, they're overripe and it's time to get baking.

Yeah see, for me, the odds are very good that those bananas are outright inedible and I would be heaving all over the kitchen if I tried to swallow a bite.

I totally agree with this. My grandad grows the best tomatoes I have ever tasted. I grow some myself but they're nothing compared to his. I'd love to know the secret formula.

As for bananas, I buy mine half and half. I usually try to eat them all up before any of them turn yellow/brown. It's a very precise art.