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: 
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.
These are best eaten baked, boiled or fried. Fully ripe with slightly black skin makes for good fried plantains.
Hmm. I didn’t think these were plaintains. Perhaps you are right on cooking them though.
Cooking them is a must. I also like to peel them and freeze. Slice thin and blend for nice cream
My first bananas in my SoCal yard. They were amazing. A bit of citrus in them, smooth not at all starchy.