TEXTURE-creamy, a little pasty like a Cavendish can be.
FIRMNESS-somewhat firm, especially for how creamy the texture is.
SWEETNESS-sweet like a Cavendish, not quite as super sweet as a Sucrier. The sweetness is kind of ideal to me for a banana with no tartness.
TARTNESS-None.
RIPENESS-Tasted most of them perfectly yellow ripe. With some green they aren’t good, and with brown spots they are still ok, but not as good as perfectly yellow.
FLAVOR-As my partner said, “it tastes like a banana.” It’s clearly different than a Cavendish, and doesn’t leave an unpleasant aftertaste like Cavendish types do (to my taste). Not especially complex. Maybe something a little floral tasting, but very slight. Almost like a mix between a sucrier and a Cavendish, leaning more towards a Cavendish.
OTHER-The skin is very thin, like on a Sucrier. The fruit are very small. I don’t know if they just didn’t fill in properly, or if this is just how they are. Descriptions I’ve read and pictures I’ve seen show mine were probably a bit smaller than normal. This was my first harvest. The next p-stem is already 3 feet taller than the first one and hasn’t put out a flag leaf yet. They fall apart from the hand easily when ripe. The inner part of the fruit had a bit of hardness or rubbery feel, something I’ve had on other fruit that didn’t fill out well.
OVERALL RATING-7-7.5. They’re good, but not especially interesting. They’re in the category with 1000 fingers and Sucrier for me. I enjoy them and could eat them regularly, but I generally prefer sub-acid bananas.
SUGGESTED USE-Out of hand or in dessert. Same as you’d use a Cavendish type.