Quote:
Originally Posted by AaronTT
I heard from a reliable source that these type bananas are soup/stew bananas in the Caribbean. Cooked they are extremely dry and hard, so it makes sense that they would keep their shape in soups, and not turn to mush.
As a plantain they are horrible. They don't come even close to real plantains. As a desert banana, again horrible, at least in my opinion.
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The production of Orinoco ended in the 1950's because of Panama Disease and they were replaced by the Cavendish cooking banana which is harvested a bit earlier than the Cavendish dessert banana.
In my opinion the Orinoco are just as bad as the Blue Java Ice Cream, but 150 years ago these bananas along with the Gros Michel were grown because they had thick skin and were less prone to bruising during shipping than the better tasting bananas.