robguz24

Well I finally got my first bunch of these, nearly 2 years after planting a small pup that was very slow to take off. I've had them before, but there's always something wonderful about trying something you've grown for the first time.


TEXTURE-Creamy, can feel a bit starchy when not perfectly ripe

FIRMNESS-soft

SWEETNESS-Sweet, less sweet than a ripe cavendish

TARTNESS-strong tartness, some are almost lemonly. Certainly more tangy than a Dwarf Brazilian

RIPENESS-Tasted with some brown spots on the peel. Fruit do not come off the hand easily. Seem about perfect this way. When they have been bruised, the bruised spots seem to get even more sour than the rest of the banana, almost like they’re fermenting.

FLAVOR-Tart kind of like berries are. Locally, many people know them as “Berry” banana, because that is what one of the local sellers calls them. They smell a bit like berries too.

OTHER-Somewhat thin peel, not as thick as a Cavendish. Fruit are small, between a Sucrier and a DB. These are my first home-grown Mysore. I’ve had some that were larger fruit and even better tasting than mine.

OVERALL RATING-9. Maybe a higher rating if the fruit were a bit larger. But this is kind of as good as it gets. I could eat these every day. It’s sort of a toss up between this and DB as to my favorite banana. The plant itself is one of the better looking bananas too.

SUGGESTED USE-eating out of hand, desserts.

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My micro-farm

Stay on my Big Island banana farm cottage

cheson74

Thanks Rob. Mine should be fruiting this summer. I can't wait to try them out.

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Nicolas Naranja

I kind of thought they tasted like starburst candy.

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Some people go bananas, I went plantains.

Julian

I would love to try some. Please keep me in mind for an extra finger or two. Aloha