Japanese farmers invent edible banana skin

First there were avocados with no stones; now we have bananas with edible skin.

A Japanese farm uses what it calls the “freeze thaw awakening method” to grow bananas that have a softer, digestible peel, the Guardian reports.

According to D&T Farm said this involved slowly cooling the banana growth cells to -60C (-76F) before thawing them.

“It was created following research conducted by Setsuzo Tanaka who worked on this for a long time as a hobby,” a spokesman for the farm said in an email.

“The motivation for its development was the fact he wanted to eat a banana that was delicious and safe: people can eat the peel because it is cultivated organically without chemicals.”

The result is the fruit known as Mongee bananas, which roughly translates as Incredible bananas. They went on sale last year in a department store in Okayama, which sits roughly halfway between Kyoto and Hiroshima.

Buyers are urged to wait for little brown spots to appear on the skin as a sign that the banana is ready to be eaten – in its entirety, of course.