Types of Bananas:

  1. Cavendish Bananas:

    • Description: Cavendish bananas are the most common type commercially available worldwide. They are elongated with a slightly curved shape, have a yellow peel when ripe, and creamy, sweet flesh inside.
    • Subtypes:
      • Grand Nain (Chiquita or Dwarf Cavendish)
      • Williams or Giant Cavendish
    • Grades: Cavendish bananas are typically graded based on their size, shape, and overall quality. Common grades include Extra Fancy, Fancy, and Standard.
    • Moisture Content: Approximately 74-76% water content.
    • Counts: Sold by weight or quantity per bunch (e.g., 7 bananas per bunch).
  2. Plantains:

    • Description: Plantains are a variety of banana that is firmer and starchier than dessert bananas. They are usually larger and have thicker skins, which may range from green to yellow or black when ripe.
    • Subtypes:
      • Green Plantains: Used for cooking, typically fried or boiled.
      • Yellow Plantains: Riper than green plantains, sweeter and softer, suitable for frying or baking.
      • Black Plantains: Fully ripe, sweet, and soft, ideal for desserts.
    • Grades: Similar to Cavendish bananas, graded based on size, shape, and quality.
    • Moisture Content: Varies depending on ripeness, typically 65-70% in ripe plantains.
    • Counts: Sold by weight or quantity per bunch.
  3. Red Bananas:

    • Description: Red bananas have a reddish-purple skin when ripe and are smaller than Cavendish bananas. They have a creamy texture with a slightly sweeter taste than yellow bananas.
    • Subtypes: N/A
    • Grades: Generally graded based on appearance, similar to Cavendish bananas.
    • Moisture Content: Comparable to Cavendish bananas, around 74-76%.
    • Counts: Sold by weight or quantity per bunch.