Well Gino good thread you have started here. Nice to know what the folks like. Here's my favs from Msia.
My personal line up for dessert 'naner which is on the top of my list gotta be;
Pisang Rastali. This is a medium size fruit up to 5+inches. It is not overly sweet but has a nice acidic tang. The pulp is slightly on the firm side when fully ripen. It is easy to recognised as when it ripens, it's dark with sugar spots and streaks. This is more apparently in the kampong heirloom version like in the pix. Dessert type.
Next is the
Pisang Awak which is a plump 6+inch fruit. The pulp is not overly sweet when fully ripen but extremely buttery. It is both dessert and cooking type. I enjoy it very much when simmered in butter.
For cooking type, my fav is the
Pisang Nangka (Nangka as in Jackfruit in Malay). Not a good looker but it has a unique aroma reminiscent of the jackfruit. Fruit size is around 8+in, slender. Pulp is tangy if eaten ripe but very sweet and still aromatic when cooked. In order to savour the flavour to the fullest, I do not use any batter when cooking it, just butter.
