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Cuban Red
Cuban red is a very good looking tree and fruit but for me, the Manzano tops it in flavorful. It is great in batidos as well.
there are only two people in this thread wth their listed locations as hawaii,me and oscar and niether on of are coco chris...my real name is josh
btw golden pillow has also been called goldfinger...very similar to silk fig, but richer flavor, even more of a pillow texture, simply divine...small bananas than silk fig unfortunately
Quote from: davidgarcia899 on October 10, 2012, 07:18:12 AMCuban RedMine too for the way the plant and fruit look. Fantastic red to reddish banana and the plant has lot of red in it. I just planted mine a few months ago. My best looking banana plant by far. As far as best tasting, from my limited tasting of varieties, a ripe backyard banana tastes the same as the next one. Then you have plantains. I like them ripe as possible, even beyond ripe. I never deep fry them. I slit them in half and fry in a pan with a bit of oil. They come out so sweet! I am well aware of the traditional "Spanish" ways of cooking them as platanos fritos and tostones. Cooking them green etc. I ate mofongo once (and would eat it again) which is fried green plantain, then smashed together and covered with a stew of pork or shrimp or many others. Dominicans and Puerto Ricans go crazy over this down home peasant dish
I have very limited experience with varieties, but from what i have tried, nothing has beat the Manzano.Quote from: zands on October 10, 2012, 08:45:54 AMQuote from: davidgarcia899 on October 10, 2012, 07:18:12 AMCuban RedMine too for the way the plant and fruit look. Fantastic red to reddish banana and the plant has lot of red in it. I just planted mine a few months ago. My best looking banana plant by far. As far as best tasting, from my limited tasting of varieties, a ripe backyard banana tastes the same as the next one. Then you have plantains. I like them ripe as possible, even beyond ripe. I never deep fry them. I slit them in half and fry in a pan with a bit of oil. They come out so sweet! I am well aware of the traditional "Spanish" ways of cooking them as platanos fritos and tostones. Cooking them green etc. I ate mofongo once (and would eat it again) which is fried green plantain, then smashed together and covered with a stew of pork or shrimp or many others. Dominicans and Puerto Ricans go crazy over this down home peasant dishI also prefer plantains super ripe, Platano Frito maduro, is used just past yellow, but platano maduro, that is made with brown sugar and cinnamon sticks stuck in them is a delicious treat from heaven. the plaintains for those are usually used when the skin is black already. http://www.elgranchef.com/sites/www.elgranchef.com/files/imagecache/primera/platanos%20tentacion%20.jpgmod edit: Removed the hot linked image.
Save yourself some trouble. Unless you are interested in growing bananas that stick together and have very little edible flesh propotionately to others.....don't waste your time with Praying Hands. Looks good, but is lousy as far as overall eating quality. The only one it it better than is Thousand Fingers. And that isn't saying very much.