PR-Giants

I traded a ARH for this Horn, and was told it was a Dwarf Horn. It appears to be an accurate description, with this being my first plant I am hoping someone here has some info on it. The Pseudostem is slender and approx. 6.5 ft.

2 hands - 22 fruit - 20.2 lbs - avg fruit wt - 14.7 oz - C@30"-19.75"

feb 7
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feb 24
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mar 23
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apr 24
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PR-Giants

The yield was less than stellar,
2 hands - 22 fruit - total fruit weight 20.2 lbs - bloom to harvest 77 days -
C@30 - 19.75" - fruit length - 14.5" - 39 pups.

Received a call today from the person you gave me this plant. He said he harvested a bunch today with fruit 20" to 23". I will try to get a photo on monday.

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PR-Giants

This fruit came from a plant in the same mat as my plant, it was grown without fertilizer in a large mat.
The bunch had one hand with 10 fruit.
6 fruit were similar in size and the 4 larger fruit had already been fried. This fruit was 2 lbs - 10 oz.

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bananimal

There is a thing among Latin plantain eaters---- it's not so much the length, but the caliper of the fruit. If a finger is not fat enough to produce a size, say for tostones, that is wide enough --- to produce a large diameter after smashing, they don't want any part of it. Same goes for eating as a boiled vegtable. I'm guessing that it seems like too much work to peel a skinny fruit. Just some thoughts on the subject. Definitely not a rompeculo issue. Maybe rompestomago?

I got a bunch of grief from my sis-in-law for this reason. Gave her a underfilled hand of one of Nick's plantains and she cut her fingers twice trying to peel the skinny fingers - lol. Don't tell her I did an lol.

PR-Giants

Rompeculo is the common name for the Puerto Rican Morado.
As far as underfilled fruit, they are much more tender and desirable for certain recipes and make for more crunchy tostones.
When peeling a platano, it is only necessary to score the fruit. It is hard to believe she cut her finger once let alone twice. Buy her a dull 1/4" knife or maybe one with retractable settings.
BTW next time tell her it is a delicacy in some countries.

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bananimal

Sounds good. I have noticed that 1st gen Latins, from PR or DR or Cuba, tend to be inflexible about food and it's preparation. Mama did it that way and that is that. Won't have things done any other way. Folks I've recently met in Panama, Columbia, Costa Rica follow the trends and are open to anything new that's good. It's really another world.

Here in the US you get what you get in the stores. Fat green plantains are always the same and since they usually sell by the count the old ladies grab the biggest ones. Try to grab one from the crate she's in and just see what happens to you! Un plátano le golpeará en la cabeza. Rompecabeza big time!

As for the skinny plantains - me being a cook, I peeled and cut them length wise and fried and smashed them. No problem! They look different but the taste was really really good - like you said about underfilled.

PR-Giants

If you cook mangu, try young platanos. All my DR friends prefer them and even I can notice the difference, the texture is much more creamy.

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Nicolas Naranja

You know, the Haitian guy that I do business with always takes a few young bunches and I have asked him about it and he says some people want them. It's funny, there is a market for the young ones, the full ones, and the ripe ones. The french-type plantain he calls 'Musqué' and that is a whole separate deal. I can't seem to break into the haitian market with the Hawaiians. The Cubans and Puerto Ricans love them. This may be sacrilegious, but a ripe hawaiian sauteed in butter is one of the best things around.

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Some people go bananas, I went plantains.

bananimal

Nick ------ when you do the ripe hawaiians in butter how ripe are they? Yellow skin or black skin? Next time do them all the way for Foster with Cap'n Morgans spiced rum ---- yum!