robguz24

Well I don't have enough to share and can't send them from Hawaii anyway, but I harvested my first Sucrier recently and thought I'd share my taste impressions. I've also seen this referred to as Kluay Khai (spelled different ways).

Sweet! The name means "sugar" or "sugar bowl" and it certainly lives up to that. I waited until it was firm ripe. Almost no black on the peel. I thought it would be underripe, but it was surprisingly mushy in mouth feel compared to how firm the fruit felt. It was mushy in a different (better) way than a cavendish. It tastes quite a lot like a chico sapodilla fruit, also known as brown sugar fruit. There was more depth to it than just being sweet, with a brown sugar taste. I'd say it was good, but almost too much. My favorite bananas are dwarf brazillians, which have some acidity and a firm texture. I'll try the rest of the bunch at various stages of ripeness.

Update-10 days later ate my last one from this bunch. I've read that they should be eaten very ripe with almost black skin. I'd disagree with that-too sweet but firmness held up well on one with only some black. Yellow with slight green at the tips was ok, a little vegetal, and it seemed best with no sign of green or black on the peel.

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