Lots of bananas in Curaçao, just none ripe enough to eat. Anyone who’s indulged in the creamy sweetness of a freshly picked banana understands how torturous this is. We don’t get ripe bananas in the US; we get green bananas left to slowly rot until they’re soft enough to eat. There’s nothing to compare with a local banana. Except maybe a mango. Or papaya.
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