“雪糕香蕉”帶你進入香蕉的奇妙世界

Like its name suggests, the ice cream banana is sweet with undeniable hints of vanilla and its skin even appears frosted, starting out as a bluish-green color before it ripens.
看名字就知道，雪糕香蕉應該是很甜的，絕對會散發淡淡的香草味，甚至連皮上都裹着糖霜，成熟之前呈藍綠色。

At its most ripe stage, its texture is fluffier and creamier than the typical Chiquita you'll find at the store, and they practically melt in your mouth.
雪糕香蕉熟透的時候，它的肉質比平常商店裏賣的金吉達（一個國際果蔬品牌）香蕉更鬆軟、更細滑，幾乎會在你的口中融化。

As sinful as they sound, ice cream bananas don't contain artificial sweeteners, flavors or additives. They're just born that way.
雖然聽起來像加了很多有害的添加劑，但雪糕香蕉不含人造甜味劑、香味劑或其他添加劑。它們天生就是那樣子的。

Ice cream bananas (also known as blue java bananas) may be a specialty Fruit, but they aren't anything new. Farmers have been Growing these sweet fruits in Hawaii since the early 1920s, according to Ken Love, executive director of Hawaii Tropical Fruit Growers, and in other tropical regions for ages.
雪糕香蕉（也被稱爲爪哇藍香蕉）或許算是特產水果，但其實並不是什麼新奇的品種。夏威夷“熱帶水果種植者”公司的執行董事肯·羅維說，自20世紀20年代起，農民就已經在夏威夷種植這種香蕉了，而在其他的熱帶地區也種植很長時間了。

As he explains on the website , 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).
他在夏威夷水果網上解釋說，香蕉會自然地發生基因突變，使不同的香蕉品種擁有截然不同的口味和特徵，比如蘋果香蕉（有淡淡的柑橘味）和邁索爾香蕉（味道像漿果）。

Bananas are usually classified in terms of their chromosomes. The ice cream banana, as Love explained, is one part sugar and two parts starch. "In this case," he said, "the starch converts to sugar when they're fully ripe."
香蕉通常是按照它們的染色體分類的。羅維解釋說，雪糕香蕉有一份糖和兩份澱粉，“這樣當它們熟透的時候，澱粉就會轉化成糖。”

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.
雪糕香蕉熟透變軟後，羅維喜歡把它們抹在麪包片上，就像抹黃油一樣。如果冷凍一下，加點配料，雪糕香蕉就完全可以當雪糕吃。