Former Royal chef Darren McGrady has shared what the Royals like to eat
A former Royal chef has lifted the lid on Princess Anne’s quirky snacking habits and her rather unconventional way of enjoying them. Darren McGrady, who cooked for the late Queen, Princess Diana, and Princes William and Harry over a 15-year stint, has provided quite the insight into what the Royals fancy as well as what they don’t.
Speaking previously to TODAY, he revealed that Princess Anne has a rather peculiar approach to fruit – she prefers those that many would deem past their prime. “[Princess Anne] almost always preferred the bananas almost black,” McGrady shared, “…[Over] ripe – because they digested easier.”
Bananas are often hailed as a ‘superfood’ and boast impressive levels of vitamin C, fibre and potassium. However, whilst you may think the darker the fruit gets, the less of these it contains, you would be wrong, as what actually happens is the starch transforms into sugar, which could make them more tempting for anyone with a penchant for sweetness.
Much like Princess Anne, health professionals have also backed the notion that overripe bananas are gentler on the stomach. Experts at Healthline previously pointed out: “[Many] people say they digest brown bananas more easily than yellow ones, though others – especially those with irritable bowel syndrome or other digestive health conditions – may experience the opposite”, reports Surrey Live.
If you consume it this way, it is really important that you check every darkened banana before eating it as any liquid seepage or ‘unpleasant smells’ could signal deterioration, making it inedible. “A banana that has turned brown because it is overripe likely won’t make you sick,” the specialists said.
“However, if a banana has begun to grow mould, is releasing liquid, or has an unpleasant smell, it has likely begun to rot and is no longer safe to eat.”
The former Royal chef also revealed that the late Queen Elizabeth ate bananas using cutlery. During a 2018 interview, he revealed it entailed trimming both ends and slicing lengthways through the skin. Once peeled, she would dice the banana into bite-sized portions.
Pears received similar treatment with knife and fork, as McGrady described: “The purveyor would bring about 200 for us to choose the ripest by hand… [Then they] would slice off the top and eat it with a teaspoon like a boiled egg!”
