robguz24

Correct name is Huti Shumba Nyeelu

TEXTURE-Silky, with a slight corky center. Even when over ripe, they retain a bit of chewiness from this center.

FIRMNESS-They retain an almost plantain-like firmness even when very ripe. Between the green peel and how firm they feel, especially with the peel still on, it is very easy to eat them too late. When they have very little give but look like they must be under ripe, they’re actually perfect.

SWEETNESS-Similar to a Cavendish, peharps slightly less

TARTNESS-Pleasant tartness when eaten any time before overripe. Almost gone when very ripe, with black on some of the peel.

RIPENESS-Tasted with no outward sign of ripeness other than a slight lightening of the green peel color and slight give upon being pressed. Ideal at that stage. Also tasted to the point of 1/3 of the peel being black and most of the rest with brown spots. Review based more on ideal, early stage of ripeness.

FLAVOR-Some classic banana flavors and smell, with very interesting tangy flavors. Has a bit of Gros Michel taste. Probably the closest tasting is the Muraru Mshale, though the Huti is better.

OTHER-Great plant with the yellow inflorescence. Bunches are large, as are the fruit.

OVERALL RATING-8--Another one of my new favorites. A near perfect combination of texture, sweetness, tanginess and unique flavors make it an excellent banana.

SUGGESTED USE-Ripe, out of hand or in dessert.

Picture shows up as much more yellow than it actually is. Truly more of a light green color.

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Gabe15

Glad you like it Rob! This one is in the M'shale subgroup along with the 'Muraru Mshale', and 'Muraru Mlalu' (and a number of others I haven't grown). I think some label telephone-game issue has probably occurred and the exact name it came with is 'Huti Shumba Nyeelu', pronounced "HOO-TEE SHOOM-BA NEE-ELL-LOO", a slight variation I learned in East Africa was 'Huti Shumba Nyeru'.

They compete well for my top spot of favorite dessert banana type, and I think you described them very well. There are a number of interesting things about this subgroup, but the standout one to me is that some unknown cultivar from this subgroup was an ancestral parent to the Cavendish, Gros Michel, and Pome subgroups, and I feel like you can pick up some of the best aspects from those subgroups in the M'shale fruit, namely the firmness, aroma, and tartness, not to mention large fruit and bunches.

Setting diseases aside (they have no special BBTV tolerance), they might be a near perfect alternative commercial cultivar if it were not for their greenish ripening. I had them once ripen in cold storage and they were bright yellow, but the flavor was killed.

Do you have photos of the bunch on the plant?

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robguz24

Thanks Gabe! I was never sure about the correct name. I think Sharon maybe had written some names down and then we tried to look them up from her best guess at spelling them.

So interesting that they're in that group. I was thinking the whole time it was growing that it sure looked a lot like the MM and the MML. Fascinating about the ancestry too!

I never took a bunch on plant pic, but there's another big bunch off the same mat so I'll take one soon.

I'll be planting more of these once I get around to killing off some lesser cultivars like the local Dwarf Red which put out pathetic green fruit, and some cavendish types.

The BBTV seems to have take a bit of a breather after I killed off the obvious affected plants, and fortunately it never seemed to get this.

Kunnan from you was also very good I thought, though didn't do a taste report. I think the FHIA-21s I just harvested are also from you. Looking forward to those too.

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robguz24

One of the most beautiful banana plants too!

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