The red banana has been grown in the Canary Islands and Malaga for several years. However, producers still aren't cultivating them in big volumes. Despite not being coveted in the markets, where the yellow ones prevail, producers and consumers should take this variety into account because of its surprising flavor and properties. The Canary Institute of Agricultural Research (ICIA) started to consider this fruit, which is still unknown, 20 years ago when it brought the first seeds of this variety from a collection of a French research center from La Martinique.
From a nutritional point of view, the red banana does not differ much from the yellow variety. However, its taste is quite different. Let's take it one step at a time. At first glance, its appearance stands out, as it is a reddish-purple banana, with shades that range from purple to brown. The thickness of the peel is also greater than that of the yellow banana, although its size is smaller. The pulp's color fluctuates between yellow and pale pink. It has a range of colors that leaves no one indifferent.
Raspberry flavor
Its flavor, as we said, is another matter. Anybody that thinks its taste is very similar to the Platano de Canarias or other bananas should reconsider what he's thinking. The truth is that its flavor evokes that of raspberries. It has a light and sweet taste that surprises any palate the first time you try it. Which is not surprising.
Surely many are curios about this red banana that is starting to take off in Spain. Its scientific name is Musa acuminata, although, obviously, few call it that. In fact, in America it is called by many names: red banana, taffeta, or pink banana, among others. In Europe it is known as claret banana and Cuban red Cavendish banana. In the United States they have two names: red banana and red dacca.
The largest producers of this variety are located in East Africa, Asia, South America, and the United Arab Emirates. However, it is in the United States where it has a large number of supporters. In fact, it is not uncommon for many of them to claim that it is their favorite banana, even more than the popular Cavendish variety.
Red bananas can be eaten just like yellow bananas, that is, peeled and served as a wonderful snack or dessert after meals. Therefore, they can be eaten raw, whole, and chopped. They can also be added to sweets and salads, but their versatility also allows them to be baked, fried, or slightly toasted to add new nuances.
What is their optimum point of maturation?
Since we are neophytes in this kind of fruit, we probably need some guidelines to know when it is ripe and ready to consume. We know we can eat cavendish bananas when they start to turn yellow, but what about the red variety? When can we eat it? The best moment to do so is when its skin acquires a reddish brown color, practically purple.
