Did you know that not all bananas are the same? The most commercialized and known is the yellow cavendish. However, there are more than 1000 varieties of this fruit. In the following article we know the red banana.
The red banana is not commercialized on a large scale, but it is a type of fruit with a growing demand. In part, this is due to its smaller size, dense texture, and sweet taste.
Their origin is believed to be in India and Malaysia, where they have grown wild for centuries. Later they expanded to other areas, such as Australia, North Africa and Southeast Asia. They have also reached Europe, where they are grown in the Canary Islands.
For many people it is an unknown fruit, as it is not available in all markets. So if you are curious to discover it and know what its benefits and differences are with the yellow banana, in the following article we will tell you about it.
What is the red banana and what are the differences from the yellow one?
The red banana is known botanically by the name of Musa acuminate Red Dacca. But depending on its place of origin, it may have other names, such as spanish red banana, cuban red, lal kela or Colorado.
It is interesting to know that it is not a genetically modified fruit. It is actually a natural group within bananas, which has appeared over the years thanks to cultivation and biological selection.
This is shorter and thicker than the variety cavendish (the most common among yellow bananas). The rind is hard and has a color that can range from bright red to yellow-orange. The nuances in its coloring depend on the antioxidant pigments it contains.
The main distinguishing characteristic of this type of bananas is the color of the skin. Well, once peeled, the pulp has a yellow or ivory tone. This is soft, creamy, sweet and with a fruity flavor and aroma reminiscent of raspberry and mango.
Benefits and properties of red banana
There are some misconceptions about bananas in general. On many occasions it is cited as an unhealthy or too caloric fruit.
Despite this, it can be said that it is a nutritious food and its intake can offer numerous positive health effects. The red banana also shares them.
In the banana composition (also of the red variety) carbohydrates stand out over proteins and fats (found in small proportions). In addition, they contain remarkable amounts of fiber, potassium and vitamin B6.
In the red banana there are three different types of sugars:
This composition makes it fast but durable energy provider. They are ideal for children, people with great physical activity or for after sports practice.
When the fruit is immature, a significant part of its carbohydrates exist in the form of starch. However, with maturation they are transformed into simpler sugars. For this reason, it becomes a soft and easily digestible fruit.
In addition, it contains dietary fiber in the form of inulin and fructooligosaccharides. It cannot be digested and reaches the colon intact, where it is fermented by intestinal bacteria. In this way, it contributes to improving intestinal transit and has prebiotic properties.
Nervous and immune system
The pyridoxine (or vitamin B6) It is necessary for brain development and for the normal functioning of the nervous system. What’s more, participates in the formation of antibodies.
According to the Harvard School of Public Health, the red banana is an excellent source of potassium. This mineral facilitates the contraction of the muscles and the regular beat of the heart. In addition, it compensates for excess sodium in the diet, which can favor the maintenance of normal blood pressure levels.
The antioxidants in red banana
Like many fruits and vegetables, some antioxidant compounds are present in red banana. Some of them, even in larger amounts than yellow varieties. This happens with beta-carotene, alpha-carotene, and lutein.
Antioxidants are substances that prevent cell damage and counteract the damaging effect of free radicals. The latter, when they exceed the antioxidant capacity of the body, are related to aging.
How to eat red banana? Possible uses in the kitchen
Peeling and eating the fresh fruit is one of the easiest ways to consume them. Also, thanks to their size and easy handling, they are perfect for taking them away from home and for mid-morning or mid-afternoon snacks.
It is also possible to cut them into slices and add to some dishes. They are excellent to combine with other fruits in salads or in the form of skewers. Similarly, they are very good to use as topping or decoration of ice creams, cereals and oatmeal pancakes.
Thanks to their smooth and unctuous pulp, they are used to cook sweets and desserts. They provide creamy texture to smoothies, shakes or mousses. In addition, they can be used to naturally sweeten all kinds of cookies, cakes and cakes.
But the culinary possibilities of the banana do not end here, since it is possible to serve them in the form of chips savory for a delicious appetizer. In some countries, they are even used to cook curries and chicken recipes with sauce.
To be able to taste red bananas in optimal conditions, they must be ripe, otherwise they are very dry and their texture can be unpleasant. The presence of brown spots on the shell is one of the signs of maturity.
At home they keep well at room temperature for 2 to 10 days. It is necessary to keep them sheltered from sunlight and they do not need refrigeration.
The red banana is a healthy fruit to include in the diet
Most everyone appreciates bananas – they are delicious, easy to eat, and they add a wonderful texture to many recipes. The red variety is a unique fruit that shares all its nutrients and properties with yellow.
When they are part of a healthy diet, they have benefits for the heart, are antioxidants and promote satiety and intestinal transit. They are ideal to take at any age and at any time in life.
When it comes to eating and taking advantage of them, their possible uses are multiple, since they are as versatile as the yellow ones. But if you lack ideas or do not find inspiration, think that they can replace the latter in all your usual preparations.
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