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Re: Bananas

In a message dated 10/09/2006 6:57:57 PM Eastern Daylight Time, 
islandjim1@verizon.net writes:
Well, Auralie, I might. But I'm thinking about pureeing the excess with 
Barbados cherry juice, which is super high in ascorbic acid and should 
keep discoloration at bay while peaking the flavor of the bananas. Then 
freezing the result. It wouldn't take much room and should make an 
interesting muffin additive this winter.
Sounds, yummy!

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