Quote:
Originally Posted by Gabe15
It is just like the other Gros Michel cultivars. As far as bananas go, they are rather similar to Cavendish types, but tend to be more aromatic and with a firmer, creamier textured flesh. They don't normally get mealy as Cavendish sometimes do. Locally grown (fresh) bananas are pretty much always better than the imported ones, so even local Cavendish here in Hawaii can be quite good in my opinion compared with the imported Cavendish.
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Thanks Gabe. Since I couldn't track down any Gros Michel fruits in Hawaii, I still haven't had one, but I had guessed that they can't be all that different from Cavendish (though everyone seems to agree somewhat better), given that the average American who was eating bananas in the 1960's when the switch was made from Gros Michel to Cavendish never even knew a switch had been made. I don't mean that one can't tell them apart by flavor, only that the average person probably wouldn't find them to be too different. At least that's how I'm going to rationalize it to myself and give up on this holy grail for many on the org, because I can't imagine that this heat-loving AAA cultivar would fare well in my cool environment. At least judging by my currently pathetic looking Cavendish varieties.