Bananas from the Canary Islands
Introduced from Asia, the Canary Island Banana became acclimated to the islands in this archipelago during the 15th and 16th centuries.
It comes from the large plantain tree, which produces bunches of fruit weighing between 15 and 50 kg. The fruit, once ripe, is long, slightly curved and cylindrical. Its colour is yellow-gold, with small brown spots on the peel when it has reached its maximum sweetness, flavour and smell. It is most often eaten as a fresh fruit, although in the Canary Islands it is typical to eat fried bananas with Cuban-style rice. Bananas are also used in fruit cocktails and they are also making their way into the recipes of modern cuisine.
- Type of product: Fruit
- Season: Year-round.
- Origin: The primary production area is the island of Tenerife, although it is also the main crop and resource on the island of La Palma, especially in the Aridane Valley region.
- To drink with it: Dessert wines, both when consumed as a fruit or as an ingredient in confectionery.
- Recipes: Fruit salad
- Energy: High
- Cholesterol: 0
- Comments: Rich in potassium.