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I don't know about that. I have seen many Cavendish plants whose fruit turn yellow on the plant. The only reason that they are harvested when green is that they have to travel to the place of sale and must survive the journey. Most backyard growers usually wait until one or a few fruits start to turn yellow, then they cut down the stem. If they wait a little longer, the fruits that have turned yellow will usually pop their skin if left on the plant.

It may be that that description implies that there will be some green on the fruit when it's ripe. Not that it stays totally green when it's ripe. Here is an excerpt from Daniels, Nelson, et al, 2007 regarding Cavendish cultivars, "In equatorial lowlands where the ambient temperatures are high, fruits turn greenish-yellow when ripe, although where temperatures are a bit cooler or when artificially ripened, they turn bright yellow."

The Buñgulan stays totally green, whether on the plant or off the plant, or artificially ripened, until it's over-ripe and develops black spots and overcome by it. This is true both from our large mat in our backyard and those that are shipped to my Aunt's store in Manila by the shipload twice a week from Mindanao.

Finally, here is another excerpt, from Encanto Farms website, "Bungulan fruit is round, very sweet, seedless and easily rots; has thick peel that is green when unripe and remains green when ripe; flesh is white when ripe; gestation period is 12 months."