Quote:
Originally Posted by PR-Giants
I do not think it is legal to ship the fruit into Puerto Rico, so I will have to trust your opinions. My memory of eating a banana in the 1980's has long been forgotten. I could be happy without ever having to eat another Cavendish again, if I have enough Red's.
Does the Red variety also taste different if bought in a supermarket?
Venturabananas said that Red's have no acidity, so how important is acidity for the flavor of a banana?
The pH level of yellow bananas is 5.0-5.29 & the pH of red bananas is 4.58-4.75.
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I think it is all a personal taste thing. The acidity or "sub-acid" flavor is just a tartness, which I bet has no relationship to actual pH of the fruit. I like that tartness, but I bet others don't. The Mysore cultivars are the most tart of the bananas I've tried and Pisang Mas ("Baby Bananas") is the least -- but some people love both. I think Reds are very good, but I wouldn't choose one over the mort tart Mysore of Brazilian fruits, for example. But that's just my taste preferences. Cavendish don't really have any tartness either, to me anyway.