The red banana has several names, depending on its growing region, including the red Spanish, red Cuban, Colorado or Lal kela. Its official botanical name is red Dacca. It is a vigorous, highly resistant grower, producing bunches with up to one hundred fruits. It the most sought after "alternative" banana variety to common Yellow bananas within industrialized countries in the world.

The red banana is shorter, plumper and heartier than the average banana. It should only be eaten when ripe as an immature red banana taste like dry and chalky starch when young. When ripe, it will have a thick brick red peel and ivory-hued semi soft flesh. Its flavor, sweet and creamy with raspberry highlights.

Nutritional Value

The red banana has more beta carotene and Vitamin C than Yellow banana varieties. All bananas contain three natural sources of sugar: sucrose, fructose, and glucose, making them a source of instant and sustainable energy.

Serving Ideas

Although a ripe red banana can be great for fresh-eating, it is preferred as a baking variety for both desserts and semi-savory dishes. In dessert preparations, complimentary pairings include apples, stonefruit, berries such as strawberries and blueberries, citrus, lemongrass, cream, yogurt and mint. Within savory dishes, complimentary pairings include cream, chiles, pork, chicken, black beans, limes, mango, pineapple and nuts such as cashews and hazelnuts.

Geography/History

Red bananas are native to India and Southeast Asia, where their wild ancestors are also native to. Through trade routes they have been transported into similar sub-tropical regions where they flourish. These regions include Southeast Asia, Australia, New Zealand, South Africa and the Pacific Islands.

Seasons/Availability

Red bananas are available year round.