Pisang Ceylan questions
 

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

Re: Pisang Ceylan questions
 

Once you see a banana finger (or two) ripening on the rachis ... i.e. significant yellow coloration, cut the rachis well above the fruit and hang it indoors or in your garage to complete the ripening.

When to eat? Well that depends on your own tastes. It seems you have a lot of fingers to experiment with. :)

Re: Pisang Ceylan questions
 

For me, with Pisang Ceylan I want the fingers to be full yellow with no green. They can go past that and be very good still.

As to harvesting the full bunch or hands or fingers at a time, that's just personal preference. They'll be fine any of those ways. For this variety, I harvest the whole bunch because the plants to too tall to cut off hands easily.

Re: Pisang Ceylan questions
 

Here in Florida it's recommended to take the bunch when there's a yellow one on account of critters that tear em up, like tree rats. (squirrels)
As for taste, like Richard said, that is up to your tastes, but I liked them best at full yellow and even somewhat beyond that. Sweet and tangy fruits. Greener = tangier and yellower = sweeter. It's a nice variety, I only wish they were larger fruits.

Re: Pisang Ceylan questions
 

True dat. I just wish the plants were shorter. In my yard they typically flower at 14-16' or more. And they lean. In my tiny yard, they are just difficult to manage (prop, harvest, etc.), so unfortunately, this variety is on my chopping block.