Anyone searching Green Path for “banana” will get a lot of results but none which give any sense of what has been happening in my garden recently. A reader sent me a compliment, a request and an offer (all in one email), so I thought I could reply here, via a general update on my backyard banana growing.
We love our home-grown bananas (especially if they are Ducasse, as these are), but they can be challenging at times.
As most of us know, all of our cultivated bananas are sterile clones and those little black dots in the middle of the fruit are immature seeds which will never develop. Getting a real seed out of a cultivated banana is a really rare event, as we realise immediately when we think about how many bananas we have eaten and how few seeds we have found.
I have been growing Ducasse (sugar) bananas in my back yard for twenty-odd years, occasionally with other varieties, and I hadn’t come across a mature seed in all those years until six weeks ago when I found one seed in each of two bananas from the same bunch. One seed crunched between my teeth but I managed to save the other – roundish, blackish and about 4mm long. Continue reading “Ducasse banana seed – an exceptionally rare find”
When we came to this house twenty years ago we came to a somewhat neglected but well established garden. The house was already more than forty years old, a product of the post-war building boom that necessarily accompanied the post-war baby boom, and its first owners had planted a mango tree in the back corner of the yard as everyone did in Townsville in those days. We also found a macadamia tree, grapefruit and lemon trees and (getting to the point of this post) a clump of bananas.
The bananas have flourished with minimal care and have given us more fruit than all the rest put together.
Each plant begins as a sucker from the base of an older one and takes 6 – 12 months to produce a bunch of fruit. Each plant only produces one flower and one bunch, and the remains of the plant simply become mulch and compost after the fruit is cut. Grass clippings are spread amongst the plants as well, but that’s all the feeding they have needed. They do need a lot of water to thrive and they really enjoy the wet season.
The flying foxes normally alert us by visiting when the bunch is ripe enough to pick (and sometimes get a percentage of it if we don’t pay attention) and I go out with a knife on a long pole. I trim the leaves, then cut the trunk at head height to bring the bunch within reach, cut the bunch off and bring it indoors to finish ripening. That usually takes a few days and we then have anything from 20 to 200 bananas which need to be eaten within a week or so. Friends, relations, neighbours and colleagues have learned to expect free bananas from us when we pick a big bunch. That’s okay – the fruit was free to us anyway, and often returns in the form of paw-paws, pomelos or tomatoes from recipients’ gardens.
Bananas are peculiar amongst widely-grown crops in their lack of genetic diversity. Almost all the commercial production is of just one hybrid variety, the Cavendish, and all the plants – worldwide – are clones, meaning that any disease which affects one plant can affect all of them just as seriously, with potentially catastrophic effects on global production (see the excellent Wikipedia article for more on this).
Also, of course, it means that to most people a banana is a banana is a banana in a way that is simply not true of apples, tomatoes, potatoes, etc. As one writer put it, “The diversity of bananas is similar to citrus. Consumers would be aghast if only oranges were available, when they knew about lemons, limes, mandarins, pummelo and grapefruit.”
For both reasons we were happy to find that ours are not Cavendish. Eventually we worked out that they are not Lady Fingers either (it always seemed improbable, because ours are much stumpier than Cavendish and surely ladies’ fingers should be slim?), but Sugar Bananas, more formally ‘Ducasse‘. They were apparently introduced to northern Australia from Thailand in the 1880s.
They are a little more acid than Cavendish and the texture is smoother, almost slippery. They are wonderful fresh, and keep well in the fridge (although the blackening of the skin is a bit off-putting) but we haven’t found them to be good in cooking because they go leathery.
We always have more suckers than we need and I’m happy to give them to anyone willing to drop by and pick them up. Just contact me first.
Someday I might write again about other varieties of bananas. Until then, enjoy the fun discussion at chowhound.chow.com.