Bananas in the Gardens of Chateau De La Mer

The Cavindish Banana
Do you know that there are over 1000 types of bananas in the world? These varieties of bananas differs slightly in appearance, size, taste and use. A main difference exists between two types of bananas, those that you can immediately eat, sometimes called dessert bananas, and those that need to be cooked prior to eating and are higher in starch, called plantains. I have six varieties of both dessert and cooking bananas in the gardens of Chateau De La Mer in Boac, Marinduque, Philippines.

Banana is the world’s favorite fruit, and banana plant is not a tree. It is the world’s biggest herb. Bananas contain three natural sugars: sucrose, fructose, and glucose. Banana gives an instant and sustainable boost of energy. They are a good source of potassium, fiber, 110 calories each, approximately 6 vitamins, and 11 minerals. Bananas have many health benefits.

Below are the six types of bananas that I have at the Gardens of Chateau De La Mer.

1. The Cavendish banana is the most popular banana in the U.S and Philippines. Sometimes it is also known as the Chiquita because Chiquita is the globe’s largest banana producer. America eats more bananas than any other fresh fruits. Banana usually eats fresh and can be use for many purposes such as bread baking, pie, muffins, yogurts, smoothies, puddings, and custards.
The Manzano Variety
2. Manzano Banana
The Manzano banana is short and chubby with a mild strawberry-apple flavor, and the skin is black when it’s ripe. It has a chunkier and heavier appearance than traditional banana. This banana is usually grown in Asia, South America, Mexico, Caribbean, and Africa, which also known as Apple banana.
Baby Bananas
3.Baby/Nino Banana
Baby/Nino banana is about three inches long. When they are ripe, they turn bright yellow and have a rich, sweet flavor, and creamy texture. This is one of the smallest and sweetest bananas around. It is a native of Colombia. It is an excellent source of heart-healthy vitamin B6. This baby banana can be baked, sauteed, broiled, and even grilled.

4.(Bongulan)The Green Banana
This variety is not as sweet as the baby banana. It is long and slim. When ripe, it just turns only light green with a yellow streak. It has a very strong aroma typical of ripe bananas. It does not keep long and gets over ripe faster than the cavendish variety. It does not shipped well also, so it is not commercialized or exported.
The Red Banana Plant with Fruit

5. The Red Banana
The Red banana is heartier and slightly sweeter than yellow banana. When ripe, they have maroon/purple skin to almost black, and the flesh is pinkish, or salmon color. The Red banana has a raspberry hint of flavor. It also contains more beta carotene, and vitamin C than the regular yellow banana. These are not too common in the Philippines.

Plantains

6. Plantain banana (locally known as sab-a)
The Plantain banana is starchy and lower in sugar. It has to be cooked before serving since it’s unsuited to eat it raw. Plantains are native of India, and grow mostly in tropical climates. Sometimes, it is preferred to potatoes or pasta in the Caribbean. Plantain usually has green color, when ripe, it is almost dark yellow. The flesh is creamy and yellowish or lightly pink. It is the main ingredient of turon, most popular snack dish of the Philippines.

Sources: http://healthmad.com/nutrition/six-most-popular-types-of-bananas/ www.wisegeek.com