One of the many sweet and healthy treats grown in Hawaii, the Apple Banana, is a snack favorite with the keiki (children) of the area.
Apple bananas are available year round.
The banana plant is often erroneously referred to as a tree, rather it is a large herb with edible fruits. The herb successively produces fruit indefinitely without discrimination to seasons.
Although short in length, apple bananas are fatter and chunkier than other small varieties and its flavor, once ripe, is both tangy and sweet displaying hints of apple and strawberry. Though they can be enjoyed when their skin is yellow apple bananas are at their sweetest when the peel has turned near black.
Apple bananas contain a significant amount of potassium and fiber and are higher in vitamins C and A than traditional bananas.
Once ripe, the apple banana can be enjoyed just like the common banana: fresh, baked, pureed, even fried. Keep at room temperature until ready to use, to ripen place in a plastic or paper bag overnight.
The apple banana is most commonly grown in subtropical and tropical regions, specifically the Hawaiian Islands, Honduras, Malaysia and Mexico. This banana takes a mere fifteen months from planting to harvest. A member of the Musa paradisiaca species and from the Musaceae family, new varieties of small bananas are being cultivated and are now available in American markets.
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