Oh My! I just love red bananas! Until I arrived in Cuenca, Ecuador, the only bananas I’d peeled were those long, skinny, yellow ones – how about you?
You don’t know what you’re missing until you’ve uncovered the smooth, silky, creamy, slightly orange flesh of Red Dacca (the official botanical name)…so don’t miss it.
Now, I’m not one to memorize the genus and species of the fruits on my table, but the red banana has it all over the common yellow one. Red bananas are shorter but plumper, almost hearty…the flavor sweeter, more complex.
According to Wiki, in Ecuador red bananas are known as Platano colorado or Plátano rosado.
All bananas are nutritionally fabulous – they’re high in potassium and soluble fiber, making them heart-healthy.
And although they contain about 14 grams of total (not added) sugar, their glycemic index is relatively low – this is attributed to the fiber plus the fruit is rich in pectin. Pectin helps blunt the natural sugar’s impact on blood glucose levels, so eating rich bananas aren’t off limits to people with diabetes. Plus pectin is good for digestion. Read more about the nutritional benefits of bananas on The World’s Healthiest Foods.
We drove to to Machala from the Yungilla valley, and passed hectares and hectares and hectares of banana plantations – amid the thousands of rows of yellow bananas
we spied patches of our favorite red ones. On our way back we bought a bunch from a roadside stand. Sure, one dollar can buy you 10 – but until you’ve seen them, this statement just is a bunch of words – it doesn’t do it justice. Each single red banana weighs the equivalent of two – even three yellow bananas. They’re just big, fat, wonderful fruits. I’m in love 🙂
Back here in Cuenca, we buy red bananas at the 10 de Augusto mercado, on Calle Larga between Tarqui y Padre Aguirre. Once you’ve had a red, you’ll never go yellow again.
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