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Exotic Bananas

Ducasse

The 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.

roduction 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.

Click here for information about the Ducasse variety.

Click here for information about and contacts for the Ducasse Growers Alliance.

Plantain

These large green bananas are popular in Asian and African cooking and are often used as an alternative to potatoes or rice. Check out Asian grocers for this non-sweet variety.

Ripe Ducasse and Plantains each give cake and sweets cooking a superior texture and taste.

Goldfinger

This new variety is a popular choice for once a week shoppers as it lasts longer. A great shopping tip is to buy a mix of bananas such as Cavendish to eat at the start of the week and long lasting Gold Fingers to get you through the weekend. This way you can enjoy ripe Australian bananas every day.

Gold Finger does not brown when cut and tastes like a cross between a Cavendish and a Lady Finger. Although production has decreased, it is available at major supermarkets.

Red Dacca

A plump red banana! The Red Dacca may not come in the traditional yellow packaging but this unusual variety with its creamy delicate orange/pink flesh is perfect for the old favourites like banana smoothies. Red Daccas are a great way to add an interesting touch to your next backyard barbeque, simply cook them in their skin. Bought mostly in Farmers’ Markets and road-side Stalls.

Senoritas

This is a small rounded tropical banana is considered as the fruit of gods by many Asian communities and they are often left as religious offerings at temples. This heavenly treat has a light orange flesh with a wonderful aroma and tantalizingly sweet flavour.

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