America's banana supply hails from Latin America. The common green to yellow 'Cavendish' banana you find at your supermarket is only one of many widely available banana varieties. Depending on the season you may also find the short chunky lemony-flavored Mexican Burro banana. Red bananas have red skin that turns purplish when ripe. The sweet flesh is pinkish-orange in color and softer than the Cavendish.
Overripe bananas are ideal for breads, puddings, and smoothies.
The beautiful green, yellow and red-skined mango is the single most consumed fruit in the world. Mangoes can be very fibrous and turpentiney when underripe and devilishly difficult to eat. To pick a good one, look for mangoes with mostly yellow and red skin with little green. Sniff the stem-if it smells good, it will taste good. The fruit should be slightly soft when squeezed with tight skin.