Bananas.org - View Single Post

Paulzie32 · 05-31-2016, 06:44 AM

Thanks Gabe. I always thought of cooking bananas as those that are not as sweet (at least until what many consider over ripe), and are more dense and starchy, and Desert bananas higher in sugar content, Softer when just yellow and more palatable (to many) eaten uncooked.

But like I said, I'm very new here. The more I learn and even think about it, even store bought Cavendish bananas are eaten uncooked OR cooked. I myself have used them in Banana Bread, Pancakes, Bananas Foster and more.
I've also eaten Orinoco uncooked as well as a Plantain bought at the supermarket uncooked and it wasn't horrible. But When Ripe, even those I've fried and then tossed in Cinnamon and Sugar making a nice desert item. So, maybe calling one "Desert" and the other "Cooking" is not a good way to separate them.
Like Rmplmnz mentioned, They're referred to as "Cooking" or "Eating" in some parts of the world... even though Both are "Eating" Bananas, cooked or uncooked/raw.
So, I've been looking at the statement on the Wiki as a "Guide" to which way a banana is preferred or more commonly used and if referred to as a "Desert" banana, I would expect it to be one that is softer, less starchy and eaten raw/uncooked when just yellow.

But the reason I even brought it ups is if both (Monkey and Crocodile fingers) were considered to be the same or confused as the same, but yet one is considered a Desert and one is considered a Cooking banana on the wiki on this site, then where was the confusion? Is one Softer and less starchy?
Looking at Pics they appear to grow differently on the raceme, but maybe that's just the photos I'm seeing.

05-31-2016, 06:44 AM	#31 (permalink)
Paulzie32 Location: Tampa Area - Lutz/Land O'Lakes Find me on the map! Zone: 9b Name: Paul Join Date: Jan 2016 Posts: 176 BananaBucks : 38,105 Feedback: 0 / 0% Said "Thanks" 952 Times Was Thanked 154 Times in 64 Posts Said "Welcome to Bananas" 18 Times	Re: Pisang Jari Buaya Thanks Gabe. I always thought of cooking bananas as those that are not as sweet (at least until what many consider over ripe), and are more dense and starchy, and Desert bananas higher in sugar content, Softer when just yellow and more palatable (to many) eaten uncooked. But like I said, I'm very new here. The more I learn and even think about it, even store bought Cavendish bananas are eaten uncooked OR cooked. I myself have used them in Banana Bread, Pancakes, Bananas Foster and more. I've also eaten Orinoco uncooked as well as a Plantain bought at the supermarket uncooked and it wasn't horrible. But When Ripe, even those I've fried and then tossed in Cinnamon and Sugar making a nice desert item. So, maybe calling one "Desert" and the other "Cooking" is not a good way to separate them. Like Rmplmnz mentioned, They're referred to as "Cooking" or "Eating" in some parts of the world... even though Both are "Eating" Bananas, cooked or uncooked/raw. So, I've been looking at the statement on the Wiki as a "Guide" to which way a banana is preferred or more commonly used and if referred to as a "Desert" banana, I would expect it to be one that is softer, less starchy and eaten raw/uncooked when just yellow. But the reason I even brought it ups is if both (Monkey and Crocodile fingers) were considered to be the same or confused as the same, but yet one is considered a Desert and one is considered a Cooking banana on the wiki on this site, then where was the confusion? Is one Softer and less starchy? Looking at Pics they appear to grow differently on the raceme, but maybe that's just the photos I'm seeing. __________________ Have: Mysore, Pisang Klotek, Rajapuri, a Pineapple flavored type (Pisang Raja?), Manzano, Veinte Cohol, Gros Michel, Gran Nain, Double Mahoi, Enano Gigante, Dwarf Cavendish, SDC, TT, SH3640, FHIA-18, a NOT FHIA-18 (?), FHIA 01, Pitogo, Blue Java, Dwarf Red, Dwarf Namwah, Tall Namwah, Orinoco (from 3 locations), Dwarf Orinoco, Cali Gold, Hua Moa, (Red?) Iholena, Dwarf Iholene, Dwarf Puerto Rican, Velutina and growing