Adding the links to your other reports, was an excellent idea.
Every journal I've read lists the Kandrian as a cooking banana and not even as a dual purpose like a Namwa. It probably has already been evaluated in every banana growing country in the world.
Considering there are probably no bad tasting bananas being marketed, having a cooking banana at a 9 doesn't leave a lot of space for the dessert bananas.
FHIA bananas sell at a discount in banana growing regions because of the lower quality.
Quote:
Originally Posted by servatusprime
Thank you sir. I have read some accounts online that agree with what you are saying. Part of my rating does consider how easy it is to grow, the length of time its enjoyable to eat through stages of ripeness, and versatility in the kitchen.
Opinions of taste can be quite relative. There once was a time in my life that I really liked grocery store bananas. Now I know better (still eat them though). Perhaps my high rating comes out of lack of personal eating experiences with other varieties.
For me I have experienced the following:
Fresh (most from my back yard):
Kandrian - Kandrian Taste Report
Goldfinger
Namwah-Icecream
Brazilian
Pisang Raja - Pisang Raja Taste Report
Double Mahoi
Orinoco
And a mystery banana someone handed me on hiking trail in Kauai on my honeymoon. I wish I knew what one it was, because that's the variety that started this little obsession of mine. Rob could you go over there and find it for me? 
Grocery Store:
Cavendish
Red
Manzano
Nino
Plantain
I have a few more varieties that I am growing and can't wait to taste. (Gros Michel, FHIA-3, and Pisang Ceylon) Perhaps after I try a few more, my opinions will change. I can't quite explain why the Kandrian I grew was amazing, but other reports do not consider it so great for eating out of hand. It might be growing conditions, or I got lucky somehow like you said. Maybe I should ship some your way one day and see what you think.  You would be more qualified to offer an opinion with everything you have grown. |