robguz24

Finishing off my big bunch of A'ea'e. I wanted to let some ripen enough to eat out of hand. Although a dual purpose banana, they are probably more commonly used for cooking. I look forward to eating more of these for both purposes.



TEXTURE-Somewhat like a fluffy Cavendish that is more mealy. More fluffy on the outer part and less so in the center. Not great, not bad. A bit more ripe and the texture becomes more fluffy and unpleasant, like a ripe Ice Cream.

FIRMNESS-slightly firm, more so in the center.

SWEETNESS-Slightly sweet, probably not sweet enough for many for eating out of hand.

TARTNESS-Some tartness, pleasant.

RIPENESS-Totally yellow with some brown spots. This seems to be the ideal out of hand ripeness. Any green even on the pedicle means it’s not ripe enough.

FLAVOR-Similar to a Dwarf Brazilian with an apple taste, but also a bit latexy. Not as flavorful as a DB or Mysore.

OTHER-Although all the green is gone, you can still see the stripes of white and yellow on the peel. Peel thin and separates well, as in it doesn’t leave strands on the fruit. Orange color in the fruit is appealing.

OVERALL RATING-7(for out of hand)

SUGGESTED USE-Better as a cooking banana for sure. I ate almost all of them either steamed with a little salt or boiled and served as mashed bananas with some garlic, earth balance, salt, and coconut milk. More flavorful cooked. Decent for eating out of hand, but the texture is not the best. Was good in a smoothie.

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My micro-farm

Stay on my Big Island banana farm cottage

banana13

cool

Julian

Thank you. One to strike off of my list of wants.