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Kat2
01-22-2014, 09:10 PM
I wandered into a new Asian market (hey, I'm a foodie and always looking for sources) and saw 2 hands of very small bananas for $1.59 per pound. Not being a banana lover, I asked if I could purchase just one from the bunch of 12 or 14; I was told "no" and that was fine. I asked what kind they were and was told they're Sabas that they purchase from Tampa. I look at a lot of pictures here; perhaps I didn't realize they were that small. Are they really only 3 or 4 bites and about 3" long?

robguz24
01-22-2014, 09:46 PM
Yeah, that sounds about right. Like other types, some can be quite a bit larger than others of the same type.

Kat2
01-22-2014, 09:51 PM
Well, who knew? Thanks! I would like to raise something not supermarkety.

sunfish
01-22-2014, 10:31 PM
Musa Saba - Bananas Wiki (http://www.bananas.org/wiki/Musa_Saba)

Kat2
01-22-2014, 11:15 PM
I appreciate the link, Tony, but there is no mention of fruit size on the Wiki; the pictures look like regular grocery store fruit but fatter since there is no frame of reference to change my conception. What I encountered were like baby bananas which is why I wondered if the store owner had been misinformed about the type/variety though, when asked the variety, she immediately said Saba. She says they sell very well.

sunfish
01-22-2014, 11:26 PM
I appreciate the link, Tony, but there is no mention of fruit size on the Wiki; the pictures look like regular grocery store fruit but fatter since there is no frame of reference to change my conception. What I encountered were like baby bananas which is why I wondered if the store owner had been misinformed about the type/variety though, when asked the variety, she immediately said Saba. She says they sell very well.

The fruit is three inches long and one inch wide. Ripe fruits can be cooked into various desserts. Makes excelle

Kat2
01-22-2014, 11:28 PM
The fruit is three inches long and one inch wide. Ripe fruits can be cooked into various desserts. Makes excelleJust went back and saw that before seeing your reply. You're right: sorry.

ETA: Perhaps the Wiki should have a separate area that states fruit size so it's more obvious?

ez
01-23-2014, 12:30 AM
Cooking Saba Banana in Microwave Oven

Posted on <time class="entry-date" datetime="2012-07-25T16:40:18+00:00">July 25, 2012</time> (http://www.foodrecap.net/recipe/microwave-banana/) by marvin (http://www.foodrecap.net/author/marvin/)



One of the simplest way to cook saba banana is by boiling. Ripe saba bananas are place in pot with water. Then boil for 15 to 30 minutes depending on fruit sizes – larger requires longer cooking times. During boiling, the banana absorbs water, gelatinization of starch occurs and shows color changes. Bananas of optimum ripeness get bigger, heavier and tougher. Overripes on the other hand get softer and lighter. Both exhibits change in peel and pulp color and taste – brownish peel and pulp color and less sweet taste.


I tried another simple method, cooking bananas in microwave oven. I think it is more simple than boiling. It requires no water and needs lesser cooking time.


Sides of bananas were pierced with a fork. This prevented bursting during very fast heating. Placed directly on rotating plate. Then cooked for two minutes at high setting.


http://www.foodrecap.net/wp-content/uploads/2012/07/ripe-saba-banana-and-fork.jpg (http://www.foodrecap.net/wp-content/uploads/2012/07/ripe-saba-banana-and-fork.jpg)

The single whole banana was steaming hot from the inside and out. Minimal changes on peel and pulp colors were observed. Overripe bananas exhibited shrinkage while the rest were able to maintain their shapes and sizes. It tasted better than plain ripe and boiled bananas and seemed more attractive.


http://www.foodrecap.net/wp-content/uploads/2012/07/microwave-cooked-saba-banana.jpg (http://www.foodrecap.net/wp-content/uploads/2012/07/microwave-cooked-saba-banana.jpg)http://www.foodrecap.net/wp-content/uploads/2012/07/microwave-cooked-saba-banana-peeled.jpg (http://www.foodrecap.net/wp-content/uploads/2012/07/microwave-cooked-saba-banana-peeled.jpg)

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foodrecap.net | pinoy food technologies, resources, news and reviews (http://www.foodrecap.net/)

robguz24
01-23-2014, 03:47 AM
Steaming works too. Peel them first though. I really enjoy most cooking bananas almost ripe, steamed, with a little salt. Super healthy, more so than a side of potatoes anyway.

Darkman
01-23-2014, 05:33 PM
I have what I and others believe is a Saba. There are many hands and they are three inches long and about one inch wide. I let mine ripen on the stalk and ate them as they split. I sometimes had to share with some small ants but they did not seem to mind. At least they didn't say anything. Very tasty fresh.

Kat2
01-23-2014, 07:41 PM
The hands/bunches offered in that store weren't very pretty; I'm sure they sold. 1 looked acceptable but the other looked kind of gray. They had 3 banana flowers for sale; I didn't buy anything banana while there. I did pick up a 12 oz bag of small shallots for $1.50 so at least I didn't waste the owner's time completely.

verndoc50
01-23-2014, 09:19 PM
Our Sabas are on the order of 5 inches when fully mature. Those at the end of the bunch can be smaller. Great for Turon, the roadside snack everywhere in the Philippines. Quarter the peeled fruits lengthwise, wrap in good lumpia wrapper with a slice of jack fruit or cheese, maybe sprinkle in some ground nuts, then deep fry. Drain and serve warm. Makes a good appetizer or dessert.

ez
01-24-2014, 12:46 PM
According to this Brief Description of Banana Cultivars Available from the University of Hawaii Seed Program pdf file (http://www.ctahr.hawaii.edu/UHMG/downloads/Bananas_ADSC.pdf) there are two different fruit size.


Saba #1
Dippig
ABB/BBB

http://farm6.staticflickr.com/5548/12121126576_96c62eed60_o.jpg (http://www.flickr.com/photos/104348596@N08/12121126576/)

‘ Dipping ’, a type of ‘Saba’, was likely introduced into Hawai’i from the Philippines in 1906 . It is the most important cooking banana in the Philippines with great taste . Immature fruits are waxy green, rapidly ripen to golden - yellow color . Fruits tend to ripen simultaneously in discrete blocks of one or two hands rather than individually . Fruit shape straight, plump, strongly ridged longitudinally, highly angular, squashed together sideways, average 6 inches long X 1 . 5 inches in diameter, with blunt tips . The bunch is composed of straight, closely appressed fruits but is less compact than ‘Saba # 2 Compact’ . The bunch stalk is relatively short.

‘Saba # 1 ’ is quite tall ( 14 - 16 feet), with a very large male flower bud . Its bud bracts do not remain on the rachis as in Cavendish bananas . Filipinos cook the male flowers & buds in salads & stews .





Saba #2
Compact
Opu-’ulu
ABB/BBB

http://farm6.staticflickr.com/5488/12120861744_b7573370d9_o.jpg (http://www.flickr.com/photos/104348596@N08/12120861744/)

‘Compact’ is another type of ‘Saba’ banana . In some communities, it is known as Opu - ’ulu (“fat belly like a breadfruit”) . It is another Filipino import, very popular in the Philippines . This is a cooking banana, tasty but not as tasty as ‘ Dippig ’ . Ripe fruits are small and chunky, 2 . 5 - 3 inches long . The bunch stalk is relatively short . Note that the bunches are extremely compact, with dozens of small angular bananas tightly grown together . Fruit tips are blunt .

This ‘Saba’ is very tall, 17 to > 20 ft in height . Trunks have a unique green color with yellow washes . Leafstalks are waxy pale green and the male flower bud is large . Flower bracts do not remain on the rachis as in the Cavendish bananas . Filipinos also cook the male flowers & buds as above .