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Main Banana Discussion This is where we discuss our banana collections; tips on growing bananas, tips on harvesting bananas, sharing our banana photos and stories.


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Old 06-01-2012, 07:42 PM   #1 (permalink)
 
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Default Saba/Cardaba???????????????????????

Is Saba and Cardaba the same variety or is it not? There seems to be some conflicting views.
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Old 06-02-2012, 01:08 AM   #2 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

My understanding is that Cardaba is a variety in the Saba subgroup. So, they are very similar but not identical to what people usually refer to as Saba. From pictures, they look the same to my eye.

See this link for info on Cardaba:
http://bananas.bioversityinternation...hilippines.pdf

I've tried Cardaba that Clare grew. I wouldn't grow them myself and she's getting rid of hers. Very productive but tall (so they take a beating by the winds we get), and to my tastes they weren't great cooked or raw. I don't know how similar Cardaba is to Saba in flavor since I haven't tried Saba, but I would think they'd be similar, being closely related and all. But some people love the flavor of Saba, so maybe they are different, or we just have different tastes.
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Old 06-02-2012, 04:17 AM   #3 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

Thank you. On this site, they talk about two different Sabas, Dippig and Opu'ulu. The second said to be not as tasty.


http://www.ctahr.hawaii.edu/UHMG/dow...nanas_ADSC.pdf

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Old 06-02-2012, 04:22 AM   #4 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

This site sells both cardaba and saba. So, Cardaba is it's own thing... The new question, Is the Saba that is being sold on the US Mainland Dippig or some other Saba cultivar?

Catalog of banana trees and banana plants offered at Going Bananas

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Old 06-02-2012, 07:14 AM   #5 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

I can put this one to bed. Both are in the same subgroup but they are not the same at all. I have them and both the plant and fruit are different. Look at my avatar and see the difference between all three common Saba sub group member's leaves. Saba is the big one and cardaba in the middle.

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Is Saba and Cardaba the same variety or is it not? There seems to be some conflicting views.
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Old 06-02-2012, 11:59 AM   #6 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

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I can put this one to bed. Both are in the same subgroup but they are not the same at all. I have them and both the plant and fruit are different. Look at my avatar and see the difference between all three common Saba sub group member's leaves. Saba is the big one and cardaba in the middle.
From the leaves alone, that's a big difference. Thank you. Now I am curious as to what variety of Saba that most of you are planting. their seems to be two that are most popular in Hawaii, Dippig and Opu'ulu. there are pictures on this site. Does your Saba look like either of those? You will have to scroll down to the last two varieties. Dippig grows to 16 feet and Opu'ulu 20+... Thank u

http://www.ctahr.hawaii.edu/UHMG/dow...nanas_ADSC.pdf

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Old 06-02-2012, 01:30 PM   #7 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

Their descriptions are in line with the two plants mentioned here. The Cardaba is 16-18 ft and very vigorous. The Saba is 22-25 feet. Both types are sweet when extremely ripe, but nothing like dessert bananas. If you want big go with Saba but if your wanting sweet fruit you need to be looking at another type.
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Old 06-02-2012, 01:39 PM   #8 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

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Both types are sweet when extremely ripe, but nothing like dessert bananas.
Jeff, I found the Cardaba tried to be astringent unless dead ripe. Do you find that? Even when I cooked them, if they weren't really ripe, they would dry your mouth out. Any tricks to deal with that. Or is it only my tastebuds?
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Old 06-02-2012, 01:57 PM   #9 (permalink)
 
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Default Re: Saba/Cardaba???????????????????????

They need to almost be rotten to be sweetish. Even then nothing like finger bananas. I would plan to use them as a starch and cook them. I would just recommend frying them. Or make chips out of them like they do in the Philippines.

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Jeff, I found the Cardaba tried to be astringent unless dead ripe. Do you find that? Even when I cooked them, if they weren't really ripe, they would dry your mouth out. Any tricks to deal with that. Or is it only my tastebuds?
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