“雪糕香蕉”带你进入香蕉的奇妙世界

　　看名字就知道，雪糕香蕉应该是很甜的，绝对会散发淡淡的香草味，甚至连皮上都裹着糖霜，成熟之前呈蓝绿色。

　　At its most ripe stage, its texture³ is fluffier⁴ and creamier than the typical Chiquita you'll find at the store, and they practically melt in your mouth.

　　雪糕香蕉熟透的时候，它的肉质比平常商店里卖的金吉达（一个国际果蔬品牌）香蕉更松软、更细滑，几乎会在你的口中融化。

　　As sinful as they sound, ice cream bananas don't contain artificial sweeteners, flavors or additives⁵. They're just born that way.

　　虽然听起来像加了很多有害的添加剂，但雪糕香蕉不含人造甜味剂、香味剂或其他添加剂。它们天生就是那样子的。

　　雪糕香蕉

　　Ice cream bananas (also known as blue java bananas) may be a specialty⁶ fruit, but they aren't anything new. Farmers have been growing these sweet fruits in Hawaii since the early 1920s, according to Ken⁷ Love, executive director of Hawaii Tropical Fruit Growers, and in other tropical regions for ages.

　　雪糕香蕉（也被称为爪哇蓝香蕉）或许算是特产水果，但其实并不是什么新奇的品种。夏威夷“热带水果种植者”公司的执行董事肯·罗维说，自20世纪20年代起，农民就已经在夏威夷种植这种香蕉了，而在其他的热带地区也种植很长时间了。

　　As he explains on the website HawaiiFruit.net, banana plants mutate naturally, giving different bananas a variety of distinct flavors and characteristics such as apple bananas (which have hints of sweet citrus) and the Mysore banana (which tastes like berries).

　　他在夏威夷水果网HawaiiFruit.net上解释说，香蕉会自然地发生基因突变，使不同的香蕉品种拥有截然不同的口味和特征，比如苹果香蕉（有淡淡的柑橘味）和迈索尔香蕉（味道像浆果）。

　　Bananas are usually classified in terms of their chromosomes⁸. The ice cream banana, as Love explained, is one part sugar and two parts starch⁹. "In this case," he said, "the starch converts to sugar when they're fully¹⁰ ripe."

　　香蕉通常是按照它们的染色体分类的。罗维解释说，雪糕香蕉有一份糖和两份淀粉，“这样当它们熟透的时候，淀粉就会转化成糖。”

　　When they're very ripe and soft, Love likes to spread ice cream bananas over toast like butter. They also make a perfect ice cream alternative when frozen and blended.

　　雪糕香蕉熟透变软后，罗维喜欢把它们抹在面包片上，就像抹黄油一样。如果冷冻一下，加点配料，雪糕香蕉就完全可以当雪糕吃。

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