Cavendish

Cavendish bananas accounted for 47% of global banana production between 1998 and 2000, and the vast majority of bananas entering international trade.

The fruits of the Cavendish bananas are primarily eaten raw, however, they are also used in baking, fruit salads, fruit compotes, and as a complement to other foods. The outer skin is most often partially green when sold, and turns yellow when it ripens. As it ripens, the starches turn to sugar, making a sweeter fruit. When it reaches its final stage (stage 7), brown/black "sugar spots" develop. When overripe, the skin turns black and the flesh becomes mushy. Bananas ripen naturally until they are picked. Once picked, they no longer turn yellow on their own, and need to be gassed with ethylene to start up ripening again. Most retailers sell bananas in stages 3–6, with stage 4 being the most ideal.