Re: What's the difference?
I think it's safe to say anything with all AA is not going to be as starchy as cooking banana/plantain, but not necessarily all that sweet.
I think AABs usually are quite sweet and excel as dessert bananas.
I'm sure someone knows why one AAB can be a starchy plantain while other AABs can be soft and mushy at the same stage of ripeness. Perhaps different genes in one of the As? An interesting topic for sure!
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