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In a ripe banana, it is yellow and the outside is pretty much yellow. By unripe do you mean under ripe? If so, the banana is green, hard, and unappealing.
In an over ripe banana, the insides are brown, squishy, and disgusting
The outside, too, is black, brown, yellowish, and squishy.
What else can I help you with?
What is the difference between feta and cottage cheese?
cottage cheese is lumpy and feta cheese is made from goats milk
What is the difference between a meat goat and market goat?
meat goat is wild
What is goat cheese?
Cheese made with goat milk!
What is your favorite type of goat cheese?
the type that that guy in Romania gave me when i was 4. it tasted good. or i like the type of goat cheese that tastes like goat cheese. what does goat cheese taste like?
What is the difference between rocka cheese and blue cheese?
Roquefort cheese is made with sheeps milk and usually has green veins of mold and is usually VERY strong flavored. Blue cheese can be made with cows, sheep, or goat milk and has penicullium mold added to the cheese and is very mild in taste.
Should goats cheese have an apostrophe?
It depends on how you're using it. Usually, people just say "goat cheese" to mean cheese made from goat milk. If you're talking about cheese belonging to a goat, you'd say "goat's cheese."
What is the white Greek cheese made from goat's milk?
Feta is one such cheese, Manouri another.
What are some delicious recipes that feature creamy goat cheese as a key ingredient?
Some delicious recipes that feature creamy goat cheese as a key ingredient include goat cheese and spinach stuffed chicken breast, roasted beet and goat cheese salad, and goat cheese and caramelized onion tart.
What is brown goat cheese made of?
GOAT!
Is feta cheese goat cheese?
Feta is a sheep's milk cheese, but some goat's milk is generally allowed.
What is the difference between billy goat and regular goat?
"Billy" simply means "male" as opposed to "Nanny goat" (female).
How do you un-sour goat cheese?
Once goat cheese is sour you cannot "un-sour" it.
