Description
Use in the raw food kitchen
Of course, every banana has it´s best aroma, characteristic and full-bodied taste when harvested at maximum ripeness. This small sugar banana, which is also called apple banana in europe can be used for sweetening many dishes. My favorite one is banana ice cream (fruit sorbet) or pudding. The absolute thrill is sini banana in a smoothie or as chocolate ice cream (Frozen bananas with white coconut oil and cocoa powder 😉 This is really the top sweetener and gelling agent not only in the raw food kitchen!
Maturity and time of harvest
Bananas are fully grown and mature when the first fruit on the bunch turns yellow. We harvest right at that moment or even later. The banana bunch is carefully cut from the tree and then packed directly into a box to avoid pressure points. Later the bananas are cut of the bunch and packed for you. During the 24 to max. 48 hour time window from harvest to your doorstep, some of the bananas turn yellow. If not wait until full ripeness to experience the best possible taste.
Banana varieties in Sri Lanka
You can find more general information about bananas in the other descriptions. The descriptions complement each other quite well, since we tried to avoid repetitions. Therefore, take a look at the following products:
Banana Amban
Banana Ambul
Banana Anamalu
Banana Galan
Banana Netram Palam
Banana Kollikutu
Banana Red
Banana Sini
Banana Suwandel
Banana Puwalu
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