Orinoco Banana

December 2nd, 2009 | Fruit Maven

If you like to take things that are perfectly simple and then over-complicate them to the point of ridiculousness, then this is the fruit for you!
Orinoco Banana
APPEARANCE Rating: ★★★☆☆

Squatty green and yellow, tube shaped, angular fruit with rough, slightly netted skin, and bright white flesh

AROMA Rating: ★★☆☆☆

Bright and unripe smelling, tannic

TEXTURE Rating: ★★½☆☆

Smooth, soft giving flesh that is a little bit silky feeling but with a fibrous core

TASTE Rating: ★★★★☆

Nicely sweet, bright and very banana-y, slightly starchy but not too bad – reminiscent of apples and pears

OVERALL Overall Rating: ★★★☆☆

The taste of this banana is really good but I literally had to wait two and a half weeks for it to soften to the point of being edible.  Even then it was ridiculously soft with a weird core, which is not something I am used to in a banana.  In its firm state you can cook it up like a plantain but I did not try this because I am a simple girl and just a wee bit lazy.  I like fruit for many reasons, one of the main ones being that it is a dessert that I can just eat. Immediately. No fuss. No muss. Bananas generally are, and should be, the king of this.  You don’t even have to wash them!

FRUIT

Banana

VARIETY

Orinoco

PEAK

All Year

ORIGIN

Origin

GROWN

Farmer Steve Inc.
Ramona, CA

PURCHASED

Farmer’s Market

NOTES

Bananas grow on the tree with the stem end at the bottom and the fingers pointing up – exactly the opposite of what those cute little banana holders would lead us to believe. Don’t be fooled by that kind of backward thinking, banana hanging propaganda. Bananas need to stand at attention in order to grow, despite their marketing efforts to the contrary. Stop trying to be lazy bananas! That is my job.

2 Comments

Leave a Comment

  • Jeff Picazio Aug 1, 2012 at 1:30 am

    These are best eaten baked, boiled or fried. Fully ripe with slightly black skin makes for good fried plantains.

  • Fruit Maven Aug 2, 2012 at 10:40 am

    Hmm. I didn’t think these were plaintains. Perhaps you are right on cooking them though.

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