Came back from being out of town to a nice surprise...a ready to harvest Pisang Ceylon bunch!
Quick taste report:
They seem to be at peak ripeness with just a few brown spots on a completely yellow peel. Texture is good, about the same firmness as a store-bought banana but they are smoother/less pasty than a normal Cavendish.
They have a definite acidity to them that decreases as they ripen. Eating a slightly underripe banana with some green left, the acid flavor is dominant. As they ripen they mellow out some and have hints of lemon and berry with a nice level of sweetness. They definitely still taste like a banana though too, I've heard some people say these taste like strawberries or like green apple candy or whatever, and...I'm not so sure about that.
They are really good though! I've given some away to a handful of people and I've already heard three times that "it's the best banana I've ever tasted." Granted, these aren't connoisseurs like we have here on bananas.org, but it's nice praise nonetheless
Overall, when factoring in ease of growing in the Florida climate, it seems like Pisang Ceylon is a definite winner!