Quote:
Originally Posted by Lawler
Okay... Big Daddy's a Saba... what is typical of the taste of those, which is my primary concern? Can you describe flavor/texture? Secondly, what's production like (do you have to wait awhile for them to mature for production)?
I'm zone 9.
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There a ton of posts on Saba and Taste...
If you could plant only???
Quote:
Originally Posted by Nicolas Naranja View Post
1. Hua Moa
2. Hua Moa, Mysore
3. Hua Moa, Mysore, Goldfinger
I am a big fan of Hua Moa. I've figured out when to use it for the various plantain recipes that I cook on a regular basis.
Mysore is the best small banana that I have tasted, Nam Wah is good but I'd rather have a mysore. Mysore also doesn't have problems with Panama disease.
Goldfinger is a great variety, it taste great, and it's resistant to disease.
Awesome Nicolas..I agree on Hua Moa..first banana plant I ever acquired (1993) from Going Bananas..based on Mrs. Lessard's (Bill Lessard sold GB to Don & Katie) recommendation.
1. Hua Moa
2. Hua Moa Saba
Both can be eaten:
* fried ripe or green
* Eaten out of hand ripe
* Boiled green
* Tostones
* Awesome when microwaved for 60 seconds or so and placed on frozen yogurt (or Coconut Ice Cream for the Vegans).
Taste is discretionary...but I think a ripe Saba is as fine a tasting banana as I have ever experienced (out of 50 or so varieties....sans Fehi :-)