It just struck me, but what's with the banana peelings. I mean, sometimes when you try to eat a banana, the peelings won't open so easily. And Then when you bite it in order to open it by ways of brutal violence it tastes like ugh. So why's that, why does it taste so bad, when for example orange's peeligns are used as spices? Does it have something to do with it protecting itself or am I not the only one without a clue here?