jrcorsey

I have a spot for a new banana plant, which I had hoped to fill with a Gros Michel. Well, after 18 months of looking, I've decided that GM may be more of a 'long term' project. So I'm soliciting suggestions about what I should plant there.

My criteria: I want a dessert banana, low acid, preferably tall. I have a blue and a red banana, so I was thinking yellow, but my heart's not set on it. I'm not interested in Orinoco, I already have those available where I work. It doesn't need to be cold hardy.

So, have at it, nanner lovers! Thanks for your input.

ArchAngeL01

Gold Finger?

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Brad

Richard

Namwa.

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sunfish

Goldfinger ,Namwah or Mona Lisa

venturabananas

How about Belle (improved Pisang Raja)? I don't have one yet, but I will by next week. It is supposed to be a tough, tall plant that makes tasty fruit, which I haven't seen described as acidic (though I haven't tasted them).

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pitangadiego

Misi Luki. Best performer I have, consistent, with a smooth, creamy, sweet fruit, 40-60# bunches, most wind tolerant that I have. 13-14' pseudostem.

2nd tier, Goldfinger (short end of tall) Fhia-18 (short end of tall). 10'.

If fruit size is not an issue, Pisang Ceylon, or Mysore are tall, slender, finger size, but bright fruity taste. 12'.

See 50# of Misi Luki

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venturabananas

Pitangadiego, wouldn't you say that all of those varieties have some acidity to them? They do to my taste, especially FHIA 18 and Mysore/Pisang Ceylon. I thought jrcorsey was looking for ones that weren't acidic.

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pitangadiego

The Misi Luki has little acidity. Very few things we eat have no acidity. Things that have NO acidity are usually "insipid" - or simply sickening to our tastebuds. The Fhias (No.1 = Goldfinger, and No. 18) do have more acidity, but that gives them their brightness of taste.

One persons idea of low-acid is not the same as another's. What one person believes to be low acid, may not, in fact be such - they have been mis-informed on what low acid in that fruit tastes like. So, I suggested Misi Luki, as my first choice. The others are not acidic, like a grapefruit, but the have some. If you had an acid-less citrus, they are kinda yucky.

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http://encantofarms.com
We Be Bananas
http://webebananas.com

venturabananas

Personally, I'm a fan of fruits with acidity that offsets sweetness, and so I find Fhia 18 & 1, Pisang Klotek, Manzano, etc., very tasty. Oroblaco grapefuit, which has no acidity to me, just isn't right, though I know others really like it. Taste is taste! I was just wondering what would suite jrcorsey's taste if he(?) really wants a "low acid" banana.

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NANAMAN

Belle fruited at 12' in my climate, good textured, delicious finger sized fruits. medium to large size bunches

3640 fruited at 10',regular to large size bananas with good taste and texture. large bunch size and stout trouble free plant.

Chini Champa fruits at 12', excellent taste and texture, medium sized bunches of finger sized fruits.

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jrcorsey

I think by 'low acid', I had in mind something without the apple taste some bananas feature. I agree that good fruits need a balance between sweet and tart to be vibrant. I lean more towards sweet as I get older.

Does the Misi Luki taste like anything I'd recognize? It certainly sounds appealing from a practical standpoint. The Belle and Mona Lisa also sound interesting, from a quick glance at google. I'm not really picky - I can't say I've ever had a type of dessert banana I disliked. But since I only get to do this once every two years or so, I'd like to choose something that will be a sort of taste adventure.

Thank you all for your help so far! I'm still listening!