Bananas are a delicious nutrient-packed snack for people on the go, but they can also be transformed in new and creative ways with very little effort by roasting, chopping and pureeing into savory exotic dishes or even served alongside old favorites like pork roast for a creative twist. No wonder bananas are a global favorite and one of the world’s largest fruit crop, right up there with grapes, citrus and apples.

Bananas have been popular in the United States ever since they were wrapped in foil and priced at a dime apiece at the Philadelphia Centennial Exhibition of 1876. There are hundreds of banana species, but the large, yellow eating banana you’ll find in your local supermarket today is likely to be the Cavendish. Other varieties include the short, chunky red banana, the baby banana (also known as a dwarf or ladyfinger banana) and the Manzano, which has berry and apple flavors.

Unlike most fruits, bananas develop a better flavor when allowed to ripen after picking. All the varieties listed here are packed with nutrition and are a sweet, healthy treat.

No matter what variety you choose, keep your fruit bowl stocked with this versatile and healthy choice for between-meal snacks and colorful, creative cuisine.

Banana nutrition

At 105 calories, a medium (7 1/2-inch) banana is a nutrient powerhouse, providing vitamin B6 (22% daily value), vitamin C (15% dv), potassium (12% dv), magnesium (8% dv), folate (6% dv) and 3 grams fiber. It also has virtually no fat, sodium or cholesterol.

Varieties available

Baby Banana: Now appearing in many supermarkets, this variety is also known as the ladyfinger banana, bananito or murapo. The sweetest of the commercial bananas, it tastes of cinnamon, guava and pineapple. When to eat: Its thick skin turns yellow with black spots when ripe.

Red Banana: This smallish mahogany-colored fruit, also called Indio, Cuban Red, Jamaican Red, Macaboo and Morado, hails from Ecuador and Central America. Its creamy white to pink flesh has a slight raspberry flavor and floral aroma. Higher in vitamin C than yellow varieties, it is also rich in carotene: the redder the color, the more carotene it contains. When to eat: The skin should be bronze-black and yield to gentle pressure.

Manzano Banana: Also known as the “apple banana,” the stubby Manzano has a sweet taste reminiscent of apples and strawberries. When to eat: Its thick skin will be heavily mottled with black, but color isn’t always the best indicator: it should yield to gentle pressure before eating (when unripe, Manzanos can be very tannic).

Cavendish Banana: The most common variety in North American supermarkets is cultivated by the majority of large-scale banana growers for worldwide distribution. When to eat: Allow to ripen at room temperature and consume after its skin fully changes from green to yellow.