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| Main Banana Discussion This is where we discuss our banana collections; tips on growing bananas, tips on harvesting bananas, sharing our banana photos and stories. |
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#781 (permalink) |
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Location: Vista, CA
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They look rather blueish. Is it a feature of your camera?
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#782 (permalink) |
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If it's not the camera they look very blue java-ish!
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#783 (permalink) |
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Yes. But on my AT&T phone, a bunch of Namwah would have that hue.
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#784 (permalink) |
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That blueish color is from my camera. The bananas are green and have no blue color at all. Here is another picture.
Last edited by JCA433 : 10-30-2014 at 09:35 PM. |
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#785 (permalink) |
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#786 (permalink) |
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cut my first hand off of the praying hands and made plantains last night... they were delish!
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#787 (permalink) |
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Rob
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How did you prepare them?
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#788 (permalink) |
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i butchered a lot of them at first. separating them by hand when they are green is impossible without damaging the flesh. i ended up cutting/peeling each individual finger with a knife. i used the smallest hand so there were only 2-3 servings, but the effort was well worth the reward.
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#789 (permalink) | |
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Rob
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Quote:
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#790 (permalink) |
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oh, my bad. i made tostones
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#791 (permalink) |
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Cavendish banana?
11 hands / roughly 113 fingers ![]() ![]() here is when she first flowered What's blooming in your garden? (bananas) flowered last week of july harvested of 2nd week of November best cardboard I've ever tasted Last edited by I_GROWER : 11-19-2014 at 07:14 PM. |
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#792 (permalink) |
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#793 (permalink) |
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#795 (permalink) |
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I need to start harvesting one hand at a time. Eating 30-50 lbs in a week or two can be a challenge. Do you just "eye-ball" when to start cutting off hands?
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#796 (permalink) |
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Rob
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Funny how different these look than ones in Hawaii, particularly the more rounded ends.
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#797 (permalink) |
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I agree. And their appearance changes somewhat based on what season the ripen during. I think it's all about climate differences.
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#798 (permalink) |
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I either start cutting them off when the fingers look completely filled or they start turning yellow. I normally cut off a few fingers at a time, not even a whole hand, just so I have enough every day for me and my wife. It works better on some varieties that others. They need to be short (so you can reach them easily) and ripen unevenly on the bunch. The cooler the weather, the longer you can stretch the harvest out. I doubt you could stretch it out as long in the tropics, or FL during summer for that matter. Even in my cooler climate, I often have to harvest 20-30 fingers at a time if they all ripen at once. And for some varieties, pretty much the whole bunch goes at once.
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#799 (permalink) |
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One of the issues I've observed Is that the first finger to go yellow seems to be within the third or forth hand. The hands are usually so tight that I really can't cut off one in the middle without getting the previous hands out of the way.
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#800 (permalink) |
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Location: Ventura, CA
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Yep, that usually happens to me, too. I generally "cut a path" to the ripe fruit by cutting off green fingers that are in the way. Those green ones I cut off in making the path ripen fine a couple of days after the yellow ones. I use a small hooked knife that doesn't need a lot of room to work.
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