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How To Ripen Fruits of Banana
If you're in a tropical country, like the Philippines, you'll be interested to learn on how to ripen bananas. Yes, welcome to the authentic banana republic of Asia. This country is one of largest banana exporter in the world (next to India).
Multi-national companies are investing their money for raising better varieties of bananas that are exported abroad.
There are many types of banana that you'll want to discover and eat, from small to big varieties, we have it here. The very rare specie of banana is the one being eaten by monkeys. Along with the exploration and exploitation of the mountains, it became extinct or maybe at the deepest part of forest reserves, we can still find it.
Know your bananas
The varieties of bananas ( Musa acuminata, Musa balbisiana or hybrids Musa acuminata × balbisiana) we see in the market or being vended from streets to streets are the following:
Top 12 varieties of bananas in the Philippines (in local terms, especial Bicol dialect where this hubber lives)
- latundan - usually eaten as dessert; most vended variety in the market
- bunguran - long variety; most exported because of its longevity; already ripened even the peeling is still green
- lakatan - a sticky but sweet variety
- inisko - a cross-breed between saba and latundan
- loseto - big variety but the taste is not that sweet
- princessa - also called little fingers; orange-flesh when ripened and very sweet.
- tumudok - a close relative of bunguran; called as such because the banana heart will always reaches the soil once it is starting to ripen.
- saba - the most versatile variety; mothers and vendors make banana cue out of it, and other sweets whether raw or ripe; good as vegetable extenders for meat and fish dishes or a tropical dish as well
- pinipita - usually hard and good as alternative for rice; often cooked with coconut milk
- milyonarya or the cavendish - much bigger than latundan and also exported due to its longevity.
- marianas - can be mistaken as saba but with more greener peeling.
- botohan (wild variety) - called as such due to presence of so many seeds; usually loved by birds as food.
How to ripen bananas in the Philippines
Some households let it ripen at its trunk but if you fear thieves in the neighborhood, you can personally ripen it fast.
Options are the use of salt and wood ashes. Salt is sodium chloride and ashes is phosphoric acid. These compounds can shorten the rate of ripening period.
- Wash the banana.
- Put the salt or ashes on the tip of every bunch.
- Put dry banana leaves on the container that will partially cover the bananas.
- Wait for three days and you will see the result.
Some farmers can also shorten its ripening period by applying heat on it then storing it in a dug of soil.The result is not good because there are parts that are still hard.
Commercial ripening method adopt the use of kalburo (ethylene) ; also used as fuel for farm light.
During the 70s, the government even supplied farmers who owned banana plantation for this kind of ripening agent. Mature and semi-mature banana fruits ripen at the same time. You'll be mislead because banana peelings will turn yellow but its flesh is not yet ripened. Some bunches will go to waste because the results vary according to the distribution of ethylene on the surface.
They're still using it, but banana producers learned a lot from it. High-quality bananas are landed into export zone, while the rest mediocre varieties usually land at the hands of market vendors.
Unless, you'll personally promote and sell your bananas from the village to the city during organic market day (usually during weekend).
Note: Bananas have minimal radioactive substance due to the presence of potassium. That's why when exposed to air, it will be easily rotten.
By the way, inisko is the variety of banana that were gathered by Travel Man to ripen.