brod
01-30-2017, 12:49 AM
Hi All,
My first bunch of Pisang Ceylan is just about ready. 3 months now from blooming. They have filled out nicely.
I have never tasted these before. Some seem to rate these highly.
My questions are:
1) What is the optimal time to eat these for the best flavor and texture.
So what would the skin colour be in this optimal state.
I.E. black spots on the skin or slightly greenish etc.
2) Is it better to remove the whole bunch once a few fingers are colouring up or remove single hands at a time.
I tend to remove the whole bunch on other types I grow.
Thank you
Brod
http://i257.photobucket.com/albums/hh219/Brodklop/20170130_140116_zpshym64fxy.jpg (http://s257.photobucket.com/user/Brodklop/media/20170130_140116_zpshym64fxy.jpg.html)
My first bunch of Pisang Ceylan is just about ready. 3 months now from blooming. They have filled out nicely.
I have never tasted these before. Some seem to rate these highly.
My questions are:
1) What is the optimal time to eat these for the best flavor and texture.
So what would the skin colour be in this optimal state.
I.E. black spots on the skin or slightly greenish etc.
2) Is it better to remove the whole bunch once a few fingers are colouring up or remove single hands at a time.
I tend to remove the whole bunch on other types I grow.
Thank you
Brod
http://i257.photobucket.com/albums/hh219/Brodklop/20170130_140116_zpshym64fxy.jpg (http://s257.photobucket.com/user/Brodklop/media/20170130_140116_zpshym64fxy.jpg.html)