Photos of Puerto Rican Morado - Page 2

island cassie · 12-01-2012, 11:26 PM

K J - those look like the reds we have here - great tasting bananas as long as you let them ripen on the plant, and then let them ripen some more, as when fully ripe and almost soft, they are phenominal and so sweet. We always have folks ready to take the extra fruit off our hands when we have too much as the bunches are often quite large.

PR-Giants · 12-02-2012, 06:37 AM

Quote:

Originally Posted by island cassie

K J - those look like the reds we have here - great tasting bananas as long as you let them ripen on the plant, and then let them ripen some more, as when fully ripe and almost soft, they are phenominal and so sweet. We always have folks ready to take the extra fruit off our hands when we have too much as the bunches are often quite large.

Many, but not all of my Dominican friends call them "Rulo",
which is a bit confusing.
I understand the term but it seems quite broad.
It would be interesting to know what you consider a rulo.

Nicolas Naranja · 12-02-2012, 09:30 PM

Quote:

Originally Posted by PR-Giants

Many, but not all of my Dominican friends call them "Rulo",
which is a bit confusing.
I understand the term but it seems quite broad.
It would be interesting to know what you consider a rulo.

We don't have too many domincans in this part of the world, but I heard one call my hawaiians "rulo", but I looked into it a little further and it is what they typically call their burro.

El rulo, primo casi olvidado del plátano y el guineito - Hoy Digital

bananimal · 12-03-2012, 12:25 AM

Quote:

Originally Posted by Nicolas Naranja

We don't have too many domincans in this part of the world, but I heard one call my hawaiians "rulo", but I looked into it a little further and it is what they typically call their burro.

El rulo, primo casi olvidado del plátano y el guineito - Hoy Digital

Reading this article I found something about the pasteles masa that I used to have arguments about. There are some folks that believe the dough comes out soft cause of broth. I always believed it was the amount of lard that kept it fluffy/soft/suave after boiling for an hour.

So here it is in print ------- "1 una botella de manteca de cerdo o aceite (en cantidad suficiente para que la masa quede bien suave)".

So thanks.

island cassie · 12-04-2012, 08:38 AM

Keith - I agree with you that people pick the reds too soon, and are then disappointed. You need to leave them on the plant until they have turned all the colours of the sunset, and then wait until they start to soften to get the full benefit of their wonderful sweet flavour. Great pictures btw!

PR-Giants · 12-04-2012, 09:16 AM

Quote:

Originally Posted by island cassie

Keith - I agree with you that people pick the reds too soon, and are then disappointed. You need to leave them on the plant until they have turned all the colours of the sunset, and then wait until they start to soften to get the full benefit of their wonderful sweet flavour. Great pictures btw!

Hola Cassie

What about "Rulo".

island cassie · 12-04-2012, 11:48 AM

Sorry - missed that question the first time around!

Dominicans call any banana that they cook, a rulo. So Orinoco (which they never let ripen) and Saba, but they don't regard them as plantain (platenos).

PR-Giants · 05-14-2013, 01:43 PM

jan 11

feb 15

feb 21

apr 29

may 12

may 13 - Distal Hand

may 18 - Hand 3 & 4

12-01-2012, 11:26 PM	#21 (permalink)
island cassie island cassie's Photo Gallery Location: Dominican Republic Find me on the map! Zone: 11+ I guess Name: Island Cassie Join Date: Jan 2007 Posts: 3,170 BananaBucks : 375,428 Feedback: 2 / 100% Said "Thanks" 1,708 Times Was Thanked 2,079 Times in 874 Posts Said "Welcome to Bananas" 416 Times	Re: Photos of Puerto Rican Morado K J - those look like the reds we have here - great tasting bananas as long as you let them ripen on the plant, and then let them ripen some more, as when fully ripe and almost soft, they are phenominal and so sweet. We always have folks ready to take the extra fruit off our hands when we have too much as the bunches are often quite large.

12-04-2012, 08:38 AM	#25 (permalink)
island cassie island cassie's Photo Gallery Location: Dominican Republic Find me on the map! Zone: 11+ I guess Name: Island Cassie Join Date: Jan 2007 Posts: 3,170 BananaBucks : 375,428 Feedback: 2 / 100% Said "Thanks" 1,708 Times Was Thanked 2,079 Times in 874 Posts Said "Welcome to Bananas" 416 Times	Re: Photos of Puerto Rican Morado Keith - I agree with you that people pick the reds too soon, and are then disappointed. You need to leave them on the plant until they have turned all the colours of the sunset, and then wait until they start to soften to get the full benefit of their wonderful sweet flavour. Great pictures btw!

12-04-2012, 11:48 AM	#27 (permalink)
island cassie island cassie's Photo Gallery Location: Dominican Republic Find me on the map! Zone: 11+ I guess Name: Island Cassie Join Date: Jan 2007 Posts: 3,170 BananaBucks : 375,428 Feedback: 2 / 100% Said "Thanks" 1,708 Times Was Thanked 2,079 Times in 874 Posts Said "Welcome to Bananas" 416 Times	Re: Photos of Puerto Rican Morado Sorry - missed that question the first time around! Dominicans call any banana that they cook, a rulo. So Orinoco (which they never let ripen) and Saba, but they don't regard them as plantain (platenos).

05-14-2013, 01:43 PM	#28 (permalink)
PR-Giants Commercial Grower Location: Florida & Greater Antilles Find me on the map! Join Date: Feb 2012 Posts: 4,544 BananaBucks : 1,931 Feedback: 16 / 100% Said "Thanks" 2,900 Times Was Thanked 12,461 Times in 3,620 Posts Said "Welcome to Bananas" 3,204 Times	Re: Photos of Puerto Rican Morado jan 11 feb 15 feb 21 apr 29 may 12 may 13 - Distal Hand may 18 - Hand 3 & 4 __________________ PR-Giants Photo Gallery 15,000+ Varieties Last edited by PR-Giants : 05-18-2013 at 11:43 AM.

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