Applebanana
Red Banana
Plantain / Vegetable Banana

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The banana has been cultivated in Southeast Asia since 4000 BC. It is assumed that the Arabs (Arab. banan – Finger) brought it to Africa and from there to the Canary Islands and the Caribbean. After the citrus fruits, the banana is the second most important fruit worldwide. Germany is the second largest importer globally, after the U.S. Together with the apple, it is the most liked fruit of the Germans.

Description:

The banana plant grows as a large-leafed 2 to 9m (some varieties reach up to 15m) shrub; it is the 'largest herb in the world'. Only once, after 9 to 12 months, it forms an inflorescence at which finger-shaped fruits develop without pollination, the so-called "hands" This process lasts for three months, from the formation of the inflorescence to the harvest-ready fruit. The fruit's curvature results from each individual fruit first growing downwards and then, due to hormones, turning outside and upwards within a few days. After the harvest, the above ground part of the plant dies off. Botanically, the plant is classified as a 3 to 5 angular, sub-inflorescent berry , which may grow to a length of 6 to 20 (even 50) cm and have a thickness of 2 to 5 cm. The skin may be 1 to 8mm thick and, depending on the type and ripeness, display very different colouring: from green, yellow, brownish-red, orange-red, pink to silvery-white. Even speckled and striped varieties are known. The flesh containing blackish seeds, may be ivory-white, yellow or salmon-yellow, and is firm and starchy in the beginning, becoming more or less sweet during the ripening process. Bananas contain 20 % carbohydrates, minerals such as potassium, phosphorus, iron, magnesium and trace elements, but also Provitamin-A, Vitamin E, B1, B2, B6, Niacin, pantothenic acid and folic acid, as well as Vitamin C (12 mg %).
The fruits are fast suppliers of energy thanks to them containing 3 types of sugar (saccharose, glucose and fructose). The fibre content is responsible for its positive results in the regulation of the digestion. They contain 7.7mg % serotonin and the sugar content provides for serotonin (neurotransmitter for wellbeing) creation in the brain. They are easily digestible, especially for infants, have a calming effect in stomach and digestive tract disorders and are suitable for vegetarians and dieters. High consumption of nearly ripe bananas is said to protect against intestinal cancer.
The applebanana is characterized by its pleasant sweet-sour flavour and reminds slightly of the taste of apples. The fruit is short and plump.
With its brownish-red skin, the red banana is a very striking fruit. Its creamy salmon-coloured flesh is less mealy and more aromatic than the normal banana.
The Plantain is still relatively unknown, but is a very important staple in its countries of origin. It is also marketed under the names cooking, flour, vegetable or horse banana. Nearly sugar-free, it contains lots of starch. Cooking bananas may not be eaten raw; as their name tells, they are cooked, baked or roasted, also dried and processed to plantain chips. In certain areas of East Africa, cooking bananas are even used in beer brewing. The fruits are considerably thicker and longer than their relatives, their skin is green to yellow and the whitish yellow flesh has a mild taste with a weak acid. Bananas are always harvested at green ripe condition, even for their own consumption in their countries of origin. Only after the separation from the stem, the conversion from starch to sugar occurs. The fruits require very careful handling. Pressure and injuries result in an early ripening and must be avoided. Storage temperatures below 12.3°C result in cold damages (greyish discolouration of the skins). A careful adjustment of the temperature may speed up or slow down the ripening process. Once instigated, this process is irreversible. The banana trade has developed a colour scale for 7 ripening levels, from 1 = green, firm, starch sugar ratio 20 : 1 to 7 = fully ripe with brown spots, starch-sugar ratio 1 : 20. Ideal shipping level is 4-5. The consumer prefers level 5-6. The fruit may be aged at room temperature, possibly together in a bag with other fruits. It is sold by weight.
Applebananas are imported from Kenya, India and Brazil.
Red bananas originate in Southeast Asia, East Africa, the Caribbean, Ivory Coast, Indonesia and Thailand. Bananas are eaten raw, or in salads, ice cream, milkshakes and purees. They are served as side order to spicy meat dishes or used as ingredient in curry dishes. Last but not least, dried plantain or banana chips have a very aromatic flavour.
Plantains or vegetable bananas come to us from South America and Africa . Prior to use, the skin is removed and the flesh is either cut lengthwise or in slices. Vegetable bananas may be baked, cooked or grilled and served with meat, fish or desserts. They can easily be stored at room temperature for a week, however they are not suitable for being eaten raw.