robguz24

Well I had recently learned that someone was selling Fe'i bananas at the Hilo Farmers Market but I hadn't seen them myself until today. I was thrilled! One vendor had part of a bunch. They were sold by Samoan guys, but they didn't know the specific name of it, and just called it a Samoan cooking banana. I think Fe'i Aiuri is one of the more common Fe'i types in Hawaii, so perhaps it is that. The ones available were ripe to overripe, with no hint of green.

The excitement king of faded, however, once I tasted them. Maybe I'd like other Fe'i types more than these, or would like them better cooked by someone who has experience cooking with them. Anyway, here's my report.

UPDATE: Well I tried them again, less ripe, and boiled in the skin. Much better! I've tried to revise this report incorporating impressions eating very ripe raw, very ripe steamed, and firm ripe boiled.





TEXTURE-The super ripe ones were gooey, creamy, and gummy. Somewhat like a ripe rollinia. The ripe ones cooked were soft and pasty, but starchy too. I preferred the texture of the more firm ones cooked.

FIRMNESS-The less ripe was somewhat firm. The super ripe was so soft it was hard to peel. I didn’t bite into the less ripe one raw. On my 2nd try they were soft on the outside and nicely firm on the inside of the cooked fruit.

SWEETNESS-Sweet, more so on the more ripe one. Like a good sweet potato when cooked.

TARTNESS-None.

RIPENESS-Skin was a reddish orange, with no black spots. One banana was very ripe, but still held up well to being steamed. That one cooked down to almost a mush, like a mashed sweet potato. Tried again less ripe and boiled them in the skins.

FLAVOR-This is the strangest banana I’ve ever tasted. Really not much like a banana. It has a sweetness but also a strong vegetal taste. It reminds me of a specific vegetable, but I’m not sure exactly what. Cooked green bell pepper comes to mind, and maybe parsnip (which I dislike). The taste also lingers. I have read they must be cooked, but the ripe one was edible raw, but not an appealing taste, and also had some astringency.

On my 2nd try, after boiling them in their skins, the strong flavors were tempered, and overall it was much better. The astringency was gone, and the taste I couldn't identify as keikikid describes in terms of smell is artichoke, which I love. In this case, the taste doesn't linger in a bad way.

OTHER: Well, I can’t remember when I’ve been this excited to try a new banana. While kind of fascinating, and having an incredible bright yellow flesh, the vegetal taste in raw ones is overwhelming, and the texture would definitely take getting used to. I wanted to love these. My partner found them even less appealing than I did. On my 2nd try properly boiled, they were much better and I actually really like them. They also didn’t have a strong smell, but what smell they did have didn’t seem like a banana. Given that they are a different species than any banana I’ve tried before, that makes sense.

OVERALL RATING: 4 or less eaten raw, 7 when boiled in skins firm ripe. I had to revise my rating after learning how to properly cook them using less ripe fruit.

SUGGESTED USE: I can’t see ever eating one of these raw again. Cooked they are far more palatable, especially if boiled in their skins. I can see using them in something like a Thai coconut curry, where the other strong flavors will make them not so strong tasting. After eating 1 very ripe one steamed with some salt, I had to force myself to finish the last few bites. On the 2nd try, boiled in the skin, I easily finished one and was ready for more. If used in something else, I think I would still boil them separately first, then adding them to the dish. I have had the same issue with Iholenas, where too ripe, they aren't good cooked, but just very slightly yellow they hold up better to cooking.

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keikikid

Thanks for sparing me a trip to the Hilo market, Rob!
Although I do like parsnips...
Maybe a trip is necessary after all!

keikikid

You all know I was compelled to search for the Fe'i at the market. Success! They are a fabulous glowing orange in person. The Samoan man was very helpful in choosing ripeness, and explaining exactly how and when he cooks them. Very ripe, boiled in their skins "like a potato". He also adds coconut cream to the cooked Fe'i. All traditional Fe'i prep seem to involve some sort of fat. Hoping to avoid the mushy gummy effect, I chose the Fe'i that would be ripe the next day & later.
Hungry, when I got home, I completely ignored the Samoan man's kind advice, and sliced into the ripest one. Taste as Rob described, noticeably gummy. Not more-ish, not at all. Sauteed in butter with onions until browned, folded into an omelet with fresh basil, salt & pepper, quite promising! Unusual, but not unpleasant, mild starchy vegetable taste. Astringency gone, slight gumminess in the less cooked portions. Maybe caramelize next time.

Next experiment: cook per Samoan man.
Simmered in the skins until seemed done. Artichoke smell. Once they cooled, I had to peel one and have a taste. WOW!!!! Inhaled the whole thing, plain! First taste is of baked butternut squash, with time other complex notes unfold, tartness, deep unidentified vegetable. Rob's parsnip/ bell pepper description is close. Rich and delicious! The least ripe one had a strong rhubarb aftertaste,
the ripest was like eating a tangy baked yam. Fe'i is firmly on my wanted list!

robguz24

Ok, well after keikikid's report I happened to see them again and bought some today. Boiled them in the skins for a while. Cut it open like a potato and added some margarine and salt. So much better this way! They weren't super ripe like on my previous attempt. A lot of the strong tastes were really muted, and they were much more like a sweet potato. I need to revise my review and rating.

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