Banana Varieties
Bananas were originally heavily seeded and inedible and over many millennia they were selected for less seeds and more pulp, until such a time was reached when it is very rare to encounter a single seed and the banana is totally edible except for the skin.
As the banana has become a plantation crop in order to produce large volumes of fruit at prices acceptable to the consumer, so the diseases of the plant have evolved and selection has gone on for resistance. This is a never ending cycle. Nowadays the over whelming majority of dessert bananas tend to be Cavendish with varieties like Lacatane, and Gros Michel once staples of the industry, no longer encountered because of susceptibility to disease. Apart from Cavendish bananas of which there are several cultivars and dwarf Cavendish grown mainly in the Canary and Fiji Islands, there are specialised very small fingered varieties in cultivation. These are variously called Oritos, Ladys fingers, Apple Bananas, Manzano etc. They frequently require different temperature regimes during transit and therefore tend to be expensive to buy as they need to be air freighted. The other major food source in the Banana world is the ubiquitous plaintain, which forms a major part of the staple diet in many tropical countries. It is also transported to Europe amongst other temperate regions and again requires separate temperature regimes and needs cooking before eating.
Plantain
The plantain, sometimes referred to as the “potato of the tropics” turns from green to yellow to black as it ripens. Best used when the skin is brown or black. It is generally cooked and used as a vegetable, however when they are extremely ripe they are often sweet enough to eat raw.
Red
The Red skinned Bananas do not change colour during the ripening process. They are ready to use when they feel soft to touch. The flesh can be a slightly pink colour with a very sweet taste. This banana can be cooked or eaten raw.
Manzano
The manzano is a short, fat banana and is sometimes called apple, finger or baby banana. Best eaten when skin is black but it can also be eaten when still partly yellow too. Tastes like apple and pear to some.
Nino
The Nino banana is also called honey, sucrier or Dominique, and when ripe has a deep yellow colour with black spots. This banana can be eaten fresh or cooked and has a delicious tropical and floral taste.