Quote:
Originally Posted by Nicolas Naranja
If you want to experience the Cavendish that most of us eat from the store, pick it 3/4 full and put it in a 57 degree cooler for 2 weeks and then ripen it with ethylene. The ones that I have harvested at home over the past couple of years taste good to me. But they don't ripen to that yellow color you get in the store.
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I think I'll pass on that idea, but it is a logical approach and maybe other cultivars wouldn't fair as well under those same conditions.
IMO what makes a Cavendish special, is because it has a rich banana flavor w/out being overly sweet, with a nice firm texture.
Another reason might be that any banana past the perfectly ripened stage is composted, not eaten.
I think the Morado is great, but is definitely too sweet to be an everyday banana for me.