Did I ever tell you that I found bilby's reddish bananas at the food coop where I volunteer? They are ok, firmer indeed, and less obviously sweet – or maybe just as sweet, only there's something else I can't quite describe.
*makes notes about clarinet-y banana-ish tarantula call in log book, wonders whether this is actually a new species, and starts to dream about whether the scientific name for this new species would include something like "ruzuzii"*
As it happens I just had one for breakfast and it was sublime. Much less floury than a Cavendish. Notes of tang and the highlands of central Java. Firm texture, reminiscent of cured mammoth butter. Colour is now like this.
agatehinge: I've heard of that, too--though I've never tried it.
chained_bear: You're right! I went to my local grocery store and found some "mini" bananas brought to me by one of the two major banana companies. Yay! You must be magic--or else you're spying on me (which won't be very fruitful, since I'm busy spying on reesetee over on the Trees! list).
You can put bananas in the freezer. The skins turn black, but the fruit stays good. Or so I've been told. I have only used this method to save bananas that are already blackening and mushifying, to bake into banana bread later.
Nonsense. This banana was first served at the Cave 'n' Dish Inn in east Yorkshire, a pub-grub grotto in the village of Snarfarkley. It was specifically bred by the pub landlord, Bing-Bong Burgess, for throwing at stray sheep who invaded the Big Fruit-Off Yellow Underwater Light Transformer Cocktail Hour at his noble premises. It was very successful, leading quickly to its adoption right across the country, not to mention British sheep acquiring their characteristic black face from being banana-bludgeoned in extremis.
Cavendish Bananas are named in honour of William Cavendish, 6th Duke of Devonshire, who acquired an early specimen, and from whose hothouses the cultivars were developed for commercial exploitation worldwide.
Now that you mentioned it, ruzuzu, we have dwarf bananas in Sardinia, too. I think they taste pretty much like "regular" ones, maybe a little better - but again, they grow them in Sardinia so I might just be because they pick them a little later.
In Mexico they have lovely little bananas that are about half the size of the the typical Cavendish and have, I think, a better flavor--I'd always assumed that I liked the flavor of the little ones better because I knew they were grown locally, but now I'm starting to understand why the typical banana at a mercado in sunny Mexico tastes so disappointingly like a typical banana in a typical mid-American grocery store in the middle of a typical mid-American winter.
A good read. I live in a banana-growing area. At the farmers' market there are sometimes interesting bananas, though not in great quantities. There's also a therapeutic garden for disabled kids and the the lady who runs that likes to accumulate different banana varieties. Last year she gave me some bananas that had a pomegranate-coloured skin and they were delicious.