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.
There a ton of posts on Saba and Taste...
If you could plant only???
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
* 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 :-)