Of course we all know what a banana is…
In fact, we all seem to go apes over bananas…so much so that in the United States, each person eats about eleven pounds of bananas per year…making it Americans’ favorite fresh fruit.
Bananas in fact are a favorite fruit worldwide…having first been grown in Southeast Asia, they are now grown in many warm parts of the world.
The perfect banana is wonderfully sweet with firm and creamy flesh.
Contrary to your grocery store produce aisle may have you to believe, there are actually several different types of bananas—varying in color, size and shape.
The most common type is the Cavendish, a type of dessert banana. These bananas are green when unripe…and then yellow as they mature.
Banana plants vary in height…anywhere from ten to twenty-six feet. The leaves are arranged spirally and may grow to be about nine feet long and two feet wide. The leaves of the banana tree are easily torn by the wind, resulting in the familiar frond look.
Bananas can also vary in taste from starchy to sweet, and texture from firm to mushy…depending on what variety you choose and how ripe the bananas are.
Greener, less ripe bananas are more starchy…whereas yellow bananas taste sweeter because they contain more sugar.
The actual bananas are gathered into bunches…made up of anywhere from three to twenty tiers. The bunch itself can weigh anywhere from sixty-five to one hundred pounds.
Some of the edible varieties, ranging in color from yellow to red, pink, purple and black…varying in both flavor and texture…include…
- Blue Java Banana…Blue Java bananas are also known as the ice cream banana due to their sweet vanilla flavor and extreme creaminess. They feature a beautiful blue peel and a white flesh. They’re actually pretty hardy and can grow in colder regions….
- Blue Java. Also called “ice cream” bananas because they’re said to taste like vanilla ice cream, these have a bluish-silvery peel that turns pale yellow when ripe.
- Cavendish. The most widely exported banana in the world, the Cavendish has a sturdy peel that travels well. Almost all bananas sold in the United States and Europe are this variety.
- Goldfinger. This newer variety from Honduras has a sweet and slightly apple-like flavor.
- Gros Michel. Also known as Big Mike, this was the top-exported banana until much of the crop was wiped out by a fungus in the 1950s. It’s similar in taste and size to Cavendish and still available in some places.
- Lady Finger Banana…Lady Finger bananas, also known as baby bananas, are sweeter and smaller than Cavendish bananas. They’re usually around three inches in length and feature a creamy texture and sweet flavor with notes of honey.
- Manzano. Also called “apple bananas,” these short, chubby fruits have a hint of apple and strawberry. They’re fully ripe and taste best when the skin turns black. Manzano is the most popular dessert variety in the tropics.
- Mysore. This small fruit is the most important banana crop in India. It has a thin skin and a hint of tartness.
- Praying Hands. You’ll recognize this variety by the two adjacent “hands” that grow fused together, giving the fruit its name. It’s less sweet than other types and has a subtle vanilla flavor.
- Red. The thick skin of red bananas starts red or maroon but turns yellow-orange when ripe. The flesh is sweet and tinged with pink or orange.