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We got bananas! Lots of bananas! Sometimes organic bananas. Ripe bananas. Overripe bananas. Replenish the banana bowl every week. Eat bananas for health. Once, on my travels to Brazil, I bought a bunch of bananas from a man selling them on a sidewalk in the very large city of Manaus. These bananas were slightly green and, at the same time, a bit black. They differed in size from the ones we buy at our supermarkets, being smaller and yet plump. The seller was so excited to get 25 centavos (worth about 5 cents) that he hurriedly got up from his cardboard seat on the sidewalk. He went on his way, down a dusty ravine. I walked back to my hotel, bananas cradled in my arm.

Ingredients

Ripe bananas, 4 or 5

Lemon juice, ½ cup

Water, ½ cup

Preparation

Turn on the dehydrator to 135 degrees to warm it up. Mix the bottled lemon juice with the water. Peel and slice the bananas, putting the slices into the lemon water. This will help the bananas stay a light color. Place the slices on a dehydrator tray, keeping each slice separate. Dehydrate 4 to 8 hours. They will be leathery when you peel them off the tray. Store airtight.