Green fruits are quite rare but avocados, bananas, and limes are all considered green fruits. They range from light to dark green in color.
Preserving your ripe bananas will turn them brown but you can keep the natural greenish tint by putting bananas into cold water with lemon juice before refrigerating or storing. The citric acid slows down the enzymatic browning process that generally occurs when a lot of fruit is stored together in one container. Every time you bite into a piece of fruit you will notice oxidation creating gas bubbles on the skin and some blemishes develop even on healthy looking surface areas; limes are no exception, try dipping lime slices in sugar for an instant snack or pie crust top-notcher.