I adore bananas, and while I was recently vacationing in Mexico, I had a sudden craving for their sweet, refreshing taste, which is nothing unusual for me. However, what happened next is quite an unusual story.
Namely, I went to the nearest grocery store to buy myself some sweet bananas. After a short clueless walk around the store that screamed, “I am not from around here,” I finally found some strange-looking and rather small greenish bananas, or at least I thought so.
They were a bit peculiar and did not seem ripe enough, but I did not want to look any further, so I decided to settle with what I had found. After all, I prefer unripe bananas during the summer as they taste a bit refreshing.
When I returned to my hotel and had my first bite, I immediately thought about how strange the Mexican bananas tasted. They were hard to peel and not nearly as sweet as our American bananas; I felt at that time.
Little did I know that the fruit I had just tasted had not been a banana at all-it was plantain, the so-called cooking banana often prepared and eaten in South American countries.
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