Edited by author 07-21-2003 06:32 PM
Dear Cory,
I disagree with the part on which it is described the banana varieties available in tropical countries.
Here in Brazil there are available in the market, that I can remember, five most common different banana varieties. I don't know if there is an equivalent in US for each type, but I will try to summarize below:
- The banana variety that mostly resembles the description in the article (fibrous and mealy and not very sweet) is the "banana da terra" (in english it might be (very roughly) translated into "native banana"). Do not try to eat it raw (it has a horrible taste). It should be first cooked or fried. The scientific name of its species is "Musa paradisiaca"
The other four types are very sweet, smooth textured and differ by their size and taste (I might be forgetting one or two less common varieties).
- "Banana Ouro" (or golden banana, again in a very poor english translation): very small (about 10 cm), very sweet (in my opinion, the sweetest) and has a golden-colored pulp (thereby the name), but not as soft as the other varieties (with the exception of the "banana da terra");
- "Banana Prata" (or "Silver banana"): slightly smaller than the cavendish, and almost as sweet.
- "Banana Maçã" (or "Apple banana"): this is the most common variety in Brazil, and by its description I believe that it is the "Gros Michel" cited in the article. Very sweet and smooth.
The last type is the Cavendish, known in Brazil as "Banana Nanica", or in a literal translation "Pigmy Banana". This is, in fact, the only variety exported (don't ask me why).
One interesting information: bananas in Brazil are extremely cheap, and when someone wants to say that something is almost for free, we say "preço de banana", or at a banana price... :-)
In time: I am not a specialist in bananas. I just eat them... :-))
I found most of this information in the site:
http://www.udr.org.br/frutas2.htmUnfortunately, it is in portuguese, only. :-(
I hope I've helped...
Best regards,
Luiz Daniel de Campos
