They tolerate high winds, high temperatures, and drought. Some varieties of plantain aren’t sweet at all and are eaten as part of a savory dish.ĭespite their small size, these plants are strong and grow fast. Plantains, in many forms, are common in many Caribbean cuisines.Īmong the different varieties of plantain-producing plants, the Puerto Rican plantain is softer and sweeter than many others. Plantains soften and become sweeter when they’re cooked and can be baked, sauteed, or fried. So, not bananas as you know them but closely related to the other plants described here. The fruits of this tree aren’t edible directly off the tree but need to be cooked first- and these are called plantains and not bananas. Could the Blue Java or another banana prove to be more resistant to the strain and dethrone the Cavendish? Only time will tell.Image by Xender ill via Wikimedia Commons ( CC 4.0) (Image is of a plantain plant but not specifically a Puerto Rican Plantain.) Another strain of the fungus known as tropical race 4 (TR4) has been devastating the Cavendish (among other bananas), leading to concerns about the fungus crippling banana production and potentially contributing to economic loss and food insecurity in Latin America and Africa. cubense, which causes Panama disease, has been hitting the Cavendish hard in recent years. And while that's still true, the fungus Fusarium oxysporum f.sp. Fruits develop best between 84 to 86☏ (29 to 30☌). Banana shoots grow best when temperatures remain in a range of 78 to 82☏ (26 to 28☌). Although they like warmth, temperatures over 100☏ (38☌) hamper fruit development. The Cavendish thrived because it was thought to be genetically resistant to Panama disease. Musa ‘Ice Cream’ (Blue Java Banana) Musa ‘Orinoco’ (Orinoco Banana Tree) Mysore. Approximately 40 percent of global banana production today consists of the Cavendish, making it the de-facto king of the banana world. Then, the Cavendish banana came along en masse. The Blue Java Banana, also known as the Ice Cream Banana, is a houseplant that originated in Southeast Asia, more than 2,000 years ago. pre-World War II, it dropped off the market after it was brought down by Panama disease. Apparently the Blue Java has a wonderfully sweet taste, and a soft, almost creamy texture, which is reminiscent of vanilla ice cream or custard, hence the nickname. Although the Gros Michel was the "it" banana in the U.S. We've seen this happen before with the Gros Michel ( Musa acuminata 'Gros Michel') banana, also known as 'Big Mike.' (Bananas have fun names, if you haven't realized that yet). Everyone from scientists to the media have proclaimed that a banana crisis is unfolding before our eyes. The growing interest in more unorthodox bananas like the Blue Java comes at a time of great disruption in the global banana market. But watch out: These bad boys can grow to heights of 15-plus feet (4.57-plus meters). If you live in zones 8-11 on the hardiness scale, you can plant them outdoors in your backyard if you live in a zone 4 or higher, you can grow them on your patio and and move them indoors during chillier times of year. Unlike other bananas, Blue Java can survive colder climates. For our friends in Hawaii: Several local growers cultivate the Ice Cream banana, so scout out farmers' markets on the big island and Oahu.īut if you don't want to spend a fortune shipping bananas or traveling to Hawaii, you can always try purchasing a tree and planting one in your own backyard or even indoors. You can purchase the banana in bulk from this Florida-based company. Options for acquiring the Blue Java outside of Asia and the South Pacific are limited. Others suggest mixing it into a smoothie with peanut butter or doing the old trick of freezing and blending the bananas to make an all-natural ice-cream alternative. In addition to their interesting flavor, they stand out for the bright blue hue. It's also widely known as the "Ice Cream" banana for its sweet and soft flesh, which bears a similarity in taste to vanilla custard or ice cream. Blue Java bananas are a type of banana with a taste and texture that is reminiscent of vanilla ice cream. Its white flesh contains black seeds, which isn't exactly common for a dessert banana. The unripe fruit takes on a greenish-silver-blue hue due to its wax coating, hence the name. Banana enthusiasts in recent years have begun flocking to richer alternatives like the Blue Java banana ( Musa acuminata 'Blue Java'), which is grown in many parts of Asia, Australia and Hawaii. Have you ever found the usual bananas in your grocery store to be a little, well, bland? You're not alone.
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