Isn't just about every banana about equally good (or bad) as every other banana?
If you like your banana a bit raw (or "crunchy" if you will), then you eat them when they're still greenish-yellow, or just pale green.
If you like your banana a bit softer or more ripe, then you eat them when their yellow, or perhaps even when they're a bit brown.
Aside from that variation -- which is more a function of time than quality per se -- aren't all bananas just about as good as any other banana?
Can we say the same thing about any other fruit? Not apples, oranges, berries (any kind), peaches, pears, etc.
Am I missing something?
Updated 1 year ago | 8
Updated 4 months ago | 15
Updated 1 month ago | 4
Updated 5 months ago | 4
Updated 3 months ago | 1