Bananas are our favourite fruit: you can hear lots about them on BBC Radio 4 The Food Programme, produced by award-winning BBC producer Emma Weatherill and presented by Sheila Dillon, a University of Leicester graduate. A short version will be broadcast at 12.30pm today Sunday 8th August on BBC Radio 4 and the long version will be on Monday at 3.30pm on BBC Radio 4. You can listen to it via the iPlayer from this page. And from Monday afternoon you will be able to download a podcast of the programme from here (which might be useful for those of you living outside the UK.) In this piece, I will show some pictures of the things I talked about and amplify some of the points discussed.
As consumers in the UK, we are largely familiar with only one variety of banana – Cavendish. Can you imagine if we only knew about one model of one make of car? There are more than 1200 banana varieties known, each with its own distinctive flavour and texture. We also know about only one use, as a sweet dessert banana – this may be versatile as we eat them fresh, on toast, sliced in our cereal or in banana custard, but much of the world uses cooked bananas as a savoury starch instead of potato, or eats fried chips and even fermented beer. For the Radio programme, I was able to find six contrasting varieties of banana from Belgrave Road in Leicester, as well as different types of chips. The varieties shown and probably talked about in the programme include the ubiquitous Cavendish and the much smaller and fatter AAB Silk or Figue Pomme and smaller Prata (both very popular in West Africa and Brasil). These are more citrus and apple flavours, with some dry starchy mouthfeel in Silk as well. We also had three larger fruits of plantains: one was sweet enough to eat fresh, the others would be cooked or deep-fried, with the largest one being popular in West and Central Africa, Latin America, Brasil, India and Philippines. The medium sized one is and East Africa cooking banana, eaten as matoke, a steamed and mashed dish served with nearly every meal.
Bananas hold a world record: they are the world’s largest herbaceous plant, with many being 5 m or 15 feet tall. They are not trees since they do not have a trunk or produce wood – the stem (‘pseudo-stem’) is actually mostly made up of leaf bases, like a grass. After flowering and producing the fruit, which takes 9 to 12 months, the stem is cut back, and another side-sucker allowed to grow to produce the next generation. After 2 to 8 crops, the plants are replaced typically with new, disease free plants. We do occasionally see banana plants, and their close relatives Canna, as ornamentals, but the leaves have other uses as plates for food or as building materials. Wild bananas have seeds, but most of the cultivated types are sterile.