Features of Bananas and its varieties

features of bananas and varieties of bananas

 

Banana is one of the most popular tropical fruits which gives excellent taste and nutrition.  There are about 1000 different varieties of bananas around the world, each of which has its own unique color and taste.

 

Here are some of the best bananas you can get.

 

1. Cavendish bananas

 

These bananas are the most common variety and readily available in supermarkets in the United States.  They are available from light immature green to fully ripe, smooth yellow to ripe dark yellow with brown spots.  You can add them to smoothies, pancakes or banana bread.

 

2.Gross Michael

 

This item has the same taste and size as Cavendish.  Unlike other items it is not available for free.  Gross Michelle has a sweet taste, strong aroma and creamy texture that can be used to make banana pies.

 

3.Lady Finger

 

'Lady Finger' bananas are 4-5 inches long, cigar-shaped sweet fruits.  When fully ripe, it has bright yellow thin skin with dark spots.  The flesh is creamy and tastes better than other regular bananas.

 

4. Blue Java

 

Blue Java bananas taste like vanilla ice cream and are also known as 'ice cream bananas'.  They have silvery-blue skin, pale yellow when ripe.  The fruit has a fragrant soft and sweet flesh.  Add them to smoothies or enjoy their distinctive taste raw!

 

  5. Manzano

 

Also known as ‘apple bananas’, they are thick and plump with thick firm skin and light creamy flesh.  Young apple bananas have a hint of apple and sweetness and taste.  When the fruits are ripe, they have a spicy-apple aroma and a flavor of tropical profile with notes of strawberry and pineapple.

 

  6. Red bananas

 

The red banana has a reddish-purple skin and a sweet flesh of pink and orange.  Some of them are smaller and thicker than Cavendish bananas.  When fully cooked, the light pink flesh has a creamy texture.  Some fruits have a light raspberry flavor, while others have a earthy flavor.

 

 will continue other banana variations in the next part.

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