Hua Moa
 

Is Hua Moa a good one? Anyone growing it? I'd like to hear what you think about it. If you know where I can find one, that would be awesome. Thanks.

Re: Hua Moa
 

I am growing HUA MOA but know very little about it.

Re: Hua Moa
 

Hi Clare!

I don't have a Hua Moa banana plant, but I buy them ALOT(the plantain/bananas) from my local HEB grocery.
They are DELICIOUS! I make tostones out of them & they are YUM!!
Also was advised to let the peel to spot up really good & they were yummy to eat out of hand(but heavier in the stomach than the 'normal' cavendish).
When we get the chance, we're gonna get one & try our hand at growing them too!

Good luck! ~Cheryl

Re: Hua Moa
 

Oh, that's great. Thanks so much for the report, Cheryl! Another one to add to my list!

Thanks too, Tony.

Re: Hua Moa
 

Cheryl,

My wife and I looked at our local HEB last night and we were unable to find and Hua Moas. I was quite disappointed as I had read your report here about being able to get them there. I had to settle for the normal plantain.

Re: Hua Moa
 

The Redland Fruit & Spice park has samples of ripe fruit available on a daily basis and I was fortunate enough to be able to taste a ripe HM about two weeks ago. There is no doubt that it would be great for tostones as it is quite meaty. It was also good to eat out of hand. I planted one a few months ago and am looking forward to the harvest. Another good banana for tostones is the not so meaty but firm Macaboo.:birthdaynana:

Re: Hua Moa
 

I used to grow Hua Moa for fruit, but now it never matures out, but just grow pups to go to the farmers markets. I absolutely RECOMMEND Orinoco, if you're going to want something similar for many reasons over HM.
I agree that Hua Moa is very good for tostones. However, there are many drawbacks with HM, which is that it seems it's a bit slower of a grower and is a 24-28 month'er, and it's hands are often uneven with many underdeveloped fruit and few full-sized fruit (12-15 avg). Also, it seems to need a much longer maturing time than Orinoco. I had waited 6 months for one inflorescence to mature. I think it also had a bit less density than Orinoco as well, which created the sections to break easier when sautee'ing for tostones. I can't say enough good about Orinoco just for the fact that it makes a pretty sweet dessert banana if allowed to hang on the tree till it turns yellow. Lastly, Hua Moa is picky. Propagation is sometimes tricky...Whenever I cut off the pups, they have to be put into incredibly fast draining soil, or they will easily rot. Secondly, it has to be brought in even here, because I've had a near complete dieback at 35-38 degrees, while Orinoco often makes it through the whole winter with foliage unburned. Anyway, this is my experience.

Re: Hua Moa
 

My HuaMoa ain't Hua no Moa. For some reason it kicked the bucket and I never replanted it. I live in banana land, so if it wants to be fussy. I'll move on and plant others...maybe go back to Hua Moa one day....

Re: Hua Moa
 

Couple of good threads on Hua Moa...

http://www.bananas.org/f2/platano-hawaiano-8434.html

http://www.bananas.org/f2/bananas-6409-2.html

http://www.bananas.org/f2/top-10-ban...aste-8986.html

Re: Hua Moa
 

Hi All!!!

For anyone who would like to try these YUMMY Hawaiian Plantains, I am willing to box up & send some to you!
(As available from our HEB, will let you know)
Depending on how many you want, I can choose the appropriate sized Priority Flat Rate box & cushion those bananas with tonzo-monzo bubble wrap.
I won't ask more that I paid, just cost...just enjoy sharing the LOVE of bananas!

Just an offer - let me know via PM!
Have a great Morning! :) ~Cheryl

Re: Hua Moa
 

That's very nice of you Cheryl! What is an HEB?

Re: Hua Moa
 

Herbert E Butts!!!

Re: Hua Moa
 

i have one and its only grown 12" this year it looks like helll and apires to be sufering from rot they dont like sogy pots im about to throw it on the compost heap im with you all got way to many Bananas viriatys to be wasting my time on a baby of a plant its sink or swim in the evil desert south west but if it lives all keep you all posted

Re: Hua Moa
 

HEB is:
A grocery chain here where I live,
owned by a Mr. Butts... :D
I am going to the Philippino & Puerto Rican grocery here on Thursday of this week.
Will report back with the goodies I find this week, besides my normal staples.

:) ~Cheryl

Re: Hua Moa
 

Oh, thanks so much, everyone. That's exactly what I was looking for -- a critical review with the positives and negatives of growing this variety.

I think I'll actually pass on this one since the negatives seem to outweigh the positives and since there is a close substitution that is better. I actually bought two Dwarf Orinoco's from James here so I am very pleased that I already have a good substitution.

I really appreciate the information because I have limited banana space here, and so learning this information by experience would cost me a lot of time, money, and effort. If I can draw on your experience, I'll be way ahead of the game. Many thanks.

Re: Hua Moa
 

With having the Orinoco's, you're going to LOVE the versatility of the fruit and the trouble free growing. In Camarillo, you'll probably never have any issues of hot or cold leaf burning with it. It's also nice, because it's one of the few that I can pick nice, yellow, and ripe right off the tree and eat it in the garden. They don't split too badly either. Does anyone else find the virtues of a warm banana absolutely delightful?
Orinocos also make some of the bestest tostones and banana chips ever!

Re: Hua Moa
 

Thanks, Rj! There is so much that I have to learn yet in the banana world, including what are tostones and how to make them and banana chips, but I will find the information, which I know is here. Now if I could just find the time...:ha:

Re: Hua Moa
 

Tostones: Easy!!!
(I learned this recipe from my Puerto Rican neighbor when I was a teenager)

4 Green Plantain type
1 tsp. salt
1/2 cup cold water

2 fresh minced garlic cloves
3 tbsp. Olive Oil

Slice the plantains at a 45 degree angle to make oval shaped slices about 1/2 inch thick. Soak them overnight (about 6-8 hours) in the salted water covered in the refrigerator. Next day, drain all the water (don't rinse), then pat dry with a paper towel till sticky/dry. In a mixing bowl with a rubber spatula, gently toss together the slices with the garlic and Olive Oil till completely coated. Allow to rest for 1 hour, then heat a nonstick sautee pan on medium-high. Pour in 1/2 of the mixture including 1/2 the Olive oil into the pan at a time. Spread out slices so they make contact with the pan surface to brown. Allow to sizzle and cook till each slice gets a light brown, then turn once to brown the other side. Remove after both sides are browned, and turn onto a paper towel or mesh drain rack, and repeat with other 1/2 of mixture. Serve warm.

This recipe is delicious. I've seen so many variations, but I can tell you that the Señora that I learned it from was straight from Puerto Rico, so this is authentic Casero Style. :)

Re: Hua Moa
 

Hi,

"Filipino" is the term used for anything native of the Republic of the Philippines.

Filipino grocery, Filipino flag, but Philippine president, government.

Re: Hua Moa
 

And...to add to the confusion... if you spoke (previously called "Tagolog"), it's now officially called "Filipino" (no H), but used to be called Pilipino. :)