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The banana first appeared in Indo-Malaysia, migrating as far south as Australia and north towards the Mediterranean by the 3rd century B.C. Although known only by hearsay, bananas were believed to have been transported to Europe in the 10th century, the banana arrived in South America on Portugese boats.

Today banana and their close relative the plantain are ubiquitous in every humid tropical country, constituting the fourth largest fruit crop in the world. More than 300 varieties of bananas are available and they range from aptly named elephant tusk (large!) to miniscule snack-size bananas. Characterised by a distinctive flavour, bananas vary in taste but are mostly delicious. As a rule of thumb, plantains are better when cooked and bananas should be eaten raw, not least because they are loaded with thiamin, riboflavin, niacin, potassium and fibre.

Thanks to its versatility and nutritional value, the banana is widely used in our daily diets, from salads, smoothies and juices to sandwiches, muffins and breads. Bananas even feature in curries in some parts of the world whilst yet other cultures happily convert unripe bananas into chips.

To prevent wastage when bananas are all ripening at the same time, slice and freeze them for use at a later date as a smoothie. Simply pop the chunks in the blender and add yoghurt.

Don't mix bananas in the fruit bowl with other fruit as they will accelerate their ripening process.

Storing bananas in the fridge will cause the skins to blacken.

Bananas are amongst the most easily digestible fruits.