robguz24

I've been waiting a while for these. Previous p-stems withered before fruiting, so it took 3.5 years to get fruit. Another planted on my new lot fruited in about a year. Very interesting Thai banana that I can't find much info on.

TEXTURE-A mix of creamy and pasty. Like a cross between a Brazilian and Williams would be. Pleasant, but not my favorite.

FIRMNESS-Medium and retained even when peel has brown spots.

SWEETNESS-Very sweet, about like a Cavendish but not as sweet as Sucrier/Kluay Khai.

TARTNESS-Very slight, especially at the end when swallowing.

RIPENESS-Tasted with some green on the peel and green at the tips. Feels unripe on the outside but it’s quite ripe at this stage, maybe better than when brown spots are on the peel.

FLAVOR-As with Tu’u Ghia, this is predominantly sweet with it’s own unique flavor that is hard to describe and complex. Perhaps melon, such as cantaloupe. It’s good, but not my favorite. As far as purely sweet bananas, Gros Michel and Tu’u Ghia I prefer to this.

OTHER-Skin on these are quite thick and peeling them open is more difficult than with most types. Peel strings stick when ripe. These did not fill out properly (like many of my recent bunches that developed during our 10 week drought with 2% of normal rainfall—Double Mahoi came out half of normal size). There was some pithiness in the core as in Hua Moa which may have been caused by lack of water.

OVERALL RATING-7.5. Overall a very good tasting banana, but it doesn’t leave me wanting more. For those who like purely sweet bananas it’s excellent. It wasn’t my favorite taste or texture. The plant has been one of my tallest, similar to Maoli and Ele Ele. Most others I had taste them really liked them. In my top 20 perhaps.

SUGGESTED USE-As a dessert banana. Would be excellent in anything needing a sweet banana.

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