Musa acuminata ‘Red Dacca’ | Red Banana Tree
Red banana are a group of varieties of bananas with reddish-purple skin. Some are smaller and plumper than the common Cavendish banana, others much larger. When ripe, raw red bananas have a flesh that is creamy to light pink in color. They are also softer and sweeter than the yellow Cavendish varieties, some with a slight raspberry flavor and others with an earthy one. Many red bananas are exported by producers in East Africa, Asia, South America, and the United Arab Emirates. They are a favorite in Central America as a form of aphrodisiac juice, along with being a favorite in India in order to promote fertility but are sold throughout the world.
Red bananas should have a deep red or maroon rind when ripe and are best eaten when unbruised and slightly soft. This variety contains more beta-carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene and the higher the vitamin C level. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside from refrigeration.
Red bananas are eaten in the same way as yellow bananas, by peeling the fruit before eating and the taste is sweet, with a hint of vanilla. They are frequently eaten raw, whole, or chopped, and added to desserts and fruit salads, but can also be baked, fried, and toasted. Red bananas are also commonly sold dried in stores.