Saba A Plantain ?
Hello Gang ;
Any member growing Saba ? , if so , is it a Plantain ? Does It taste good , is it similar to Hua Moa ? All i know is a Monster size Banana Plant . Thank You.. |
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Not growing; willing to try next spring. Apparently, it is reasonably "cold hardy".
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In the Philippines it's a cooking banana. Used for sweet desserts. I quit with it when a big wind knocked it down - with fruit on it! Almost took out the pool enclosure.
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That probably sounds odd coming from me because I don't start a lot of threads . I post a lot of My comments/opinions on my pics.. Dunno if that still counts?? |
Re: Saba A Plantain ?
Strictly speaking, it is not a plantain -- a term that refers to specific group of AAB genome bananas -- but it is a cooking banana. It is also enjoyed uncooked when fully ripe by some folks.
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Thanks Guys !
I thought it was a plantain , i dont think i will tinker with this one . I like Plantains :08: |
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I grew them for many years for their architectural appearance which is spectacular, but although they are heavy croppers (70lb bunches) the flavour is nondescript even when fully ripe, and we used to give the fruit away to be used as cooking bananas. Because of their strength they could support the large bunches against the very strong winds we get here. I have just had my mat removed as the large size meant that the shade they cast was very deep, and it was difficult to get up there to remove the dead leaves and keep them looking tidy.
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I Think im going with the African Rhino Horn !
I have lots of Dwarf PR plantains .:08: Thanks again ! |
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I have some and they grow huge quick,one season 3ft tall pups grew to 15ft. No joke. I feed them well and watered them like crazy everyday.
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This was easier.
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There is a biological difference between bananas that are generally called "cooking bananas" and those that are generally called "dessert bananas": cooking bananas have a higher starch content. If you let them get ripe enough, much of the starch in cooking bananas will break down into simpler sugars and then they taste more like dessert bananas. But Gabe's point is important: how you choose to eat a banana is largely cultural. But starch content does affect how a banana will cook up. However, where you draw the line between cooking bananas and dessert bananas is arbitrary. For example, some cultures view Pisang Awak bananas as mainly being cooking bananas, and other cultures treat them as mainly dessert bananas.
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For anyone that is still confused between a cooking and dessert banana this might not be helpful.
The #1 selling dessert banana in Puerto Rico is the Cavendish. The #1 selling cooking banana in Puerto Rico is the Cavendish. Many people here consider the Manzano a Top Quality cooking banana and dessert banana. Does anyone know what the #1 selling cooking banana in the U.S. is ? |
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Does not answer your original question ... A tasty example of bananas going both ways - with apple banana (Brazilian to non-Hawaiians) - you can take a perfectly good ripe banana and nuke it and it turns into a delish cooked banana. For my size fruit (medium), 2 bananas on a paper plate, microwaved for 3 minutes is just right.
If you do this with a Chiquita (can't remember the timing) it also works, but not quite as good a flavor, and the banana loses far more of its volume. Most people in Hawaii cook the Saba - very good, a lot like regular plantains. |
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Saba
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I also grow Musa "Saba" and Iīm realy fascinated by the fast growth. Also itīs more cold hardy after my experience, as for example the Kandarian.
When it goes cold in autumn and Musa "Kandarian" is too long outside it beaks down from a part directly over the ground. Even when the leaves look good itīs the sure death of it and does not grow out of the rhizome anymore. Musa "Sabas" that were standing next to them had no damages. Unfortunatelly I can say nothing about fruit quality because it has still not flowered in my nursery. |
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Thank You.
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We have grown Sabas in Tampa for over 20 years...:woohoonaner: |
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