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DucasseThe Ducasse is also known as a "sugar banana" because of its sweet taste. Its exquisite flavour makes the Ducasse a great addition to fruit salads, cakes and muffins. The Ducasse is a fantastic banana for cooking as it does not brown when cut and remains firm when cooked. It is a very useful banana for once a week shoppers as it remains good to eat for longer. Ducasse self ripens naturally. Production of Ducasse is increasing significantly and the fruit can be found in specialty fruit shops and farmers markets as well as traditional Asian outlets. The Ducasse bells (male buds) are also sold in Asian markets and are cooked as a vegetable. Ducasse bananas must be let to ripen fully before eating. Fruit are lime green when picked and gradually ripen to a lemon yellow colour. All green must have turned to yellow, even on the stem. Brown marks/patches and a thin skin indicate maturity. The pulp will remain firm, light cream and delicately sweet. Fruit may be refrigerated now. During the wet season and winter rain, a sooty mould may develop on the skin. This does not affect eating quality, and is a natural consequence of growing in the tropics. A native of Thailand, Ducasse was introduced to northern Australia in the 1800's by the Chinese who also use this banana in religious offerings. Ducasse has long been the most popular banana for planting in North Queensland backyards due to its strong resistance to tropical fungal leaf diseases. [Top] Reasons to buy Ducasse Bananas
[Top] Ripening Stages of Ducasse
[Top] Ducasse Grower AllianceClick here for details of the Ducasse Growers Alliance including contacts. [Top] Other Exotic BananasClick here for details of other exotic banana varieties. [Top] |
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