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Overheard a cashier at Aldi tell someone "honey it's a banana, it's literally designed to be opened from the top" and I changed my whole banana approach
I always yanked them from the stem end and bruised half the fruit, but that lady was right - pinching the top works way better. Has anyone else had a tiny food trick totally shift how you do something basic?
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victorhill13h ago
Well, I'll be. Nobody's talking about the most practical part of this whole banana business. You ever notice how the little stringy bits peel off cleaner when you go from the bottom? If you pinch the top, those fibers get all tangled up and stuck to the fruit. I started opening them from the bottom years ago and it solved two problems at once - no squished end and no picking banana strings off my teeth. Plus there's that satisfying little pop when the bottom splits right open. The top method just trades one mess for another if you ask me.
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joseph_ellis8512h ago
Gotta disagree with you a bit @fiona_murphy. The squeeze at the bottom works okay but I find you still get that little bit of mush where your fingers were. The stem pinch actually works better for me if you pinch the top gently - like just enough to break the skin, not crush it. Once you get that first split, the peel comes off in one clean piece and the tip stays firm. I tried the bottom method for a week once and went right back. Different strokes though.
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fiona_murphy13h ago
Wait, are we sure that's the best way? I've been pinching the top for years and I always end up with that little nub still stuck on or a squished end that's gross to bite into. I think the real trick is to gently squeeze the bottom until it splits open on its own, no pinching or yanking required. That way you don't bruise anything and you get a clean break every time. Have you tried that method, or are you sticking with the stem pinch?
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