Category: Banana

Bananas – Care and Maintenance for healthy plants

Over the course of 3 years, I have learnt a lot about these plants.  It is my quest to have every type of this plants that is “local” to Malaysia which is not genetically modified.  In my own way, I am trying to preserve our banana heritage so that we all can share in the richness of our “banana culture”.
To date, I have the following plants:

1. Pisang Abu Bunga
2. Pisang Awak
3. Pisang Berangan
4. Pisang Emas
5. Pisang Embun
6. Pisang Kapas
7. Pisang Kling
8. Pisang Lemak Manis
9. Pisang Lidi (Rotan)
10. Pisang Nangka
11. Pisang Raja
12. Pisang Rastali (Batik)
13. Pisang Telur
14. Pisang Udang

I am still looking for Pisang Tanduk and am finding it difficult to obtain.  So, if any of you know where I can get them, I would be happy to hear from you.
Each plant should be planted at least 10 feet apart or approximately 3.5m initially.  As each plant will produce a few baby plants before it is harvested, this will enable the small plants to grow without being crowded out of sunlight, nutrition and water, ensuring quality plants.  Selective removal of some of this smaller plants will also contribute to the overall quality of this group of plants.
Soil type and quality is also important for its growth.  The pseudostem (batang pisang)  has a high water content and this plant requires a lot of water however does not do well in soggy soil.  It is important to have soil that retains sufficient moisture for the plant hence it is best to have high organic content in the soil,  Continuous composting of the remains from the plant after harvesting is a cost-effective manner of adding organic content as well as fertilizing the plant.  To speed up the process of composting, at the farm, I chop of the remains and spread it around the base of the group of plants.
As the plant grows, frequent removal of the old or dried leaves serves a few purposes, amongst them, providing additional matter for composting, preventing the leaves of the older plants from impeding the growth of the younger plants as well ensuring an aesthetically eye-pleasing view.  By placing all these organic matter around the base, it keeps the base cool as well as help retain moisture.  This process is done at least monthly though I try to do it fortnightly – the number of plants at the farm being the challenge to accomplish this task.
By using these methods, we do not have to water the plants and can just rely on the normal rainfall for watering them.
I also place additional organic fertilizers about 1m away from the base of the group of plants every 3 months to provide additional nutrients for the plants.  The distance is important to prevent “root burning” as well as to encourage growth of roots and allow for natural absorption of nutrients by the plants themselves. 

Once the inflorescence has developed, it is important to ensure that ground moisture is sufficient so as to ensure proper development of the inflorescence – the start of the formation of all those lovely bananas.  When all the fruits have appeared, it is best to remove the remaining inflorescence so as to enable the bananas to receive the fullest nutrition for development.  The inflorescence can be eaten although not all of them taste good.  Certain species produce inflorescence that are not bitter and have a creamy and slightly sweet taste that can be consumed either raw, blanched or cooked.  Amongst the species are pisang abu batu, abu bunga and awak.

The period from the formation of the fruit to when it is ready for harvest varies according to species and growing conditions and can take anywhere from 6 weeks to 10 weeks on average. 

So, how do you know when the bananas are ready to be harvested, especially for the varieties that don’t change the color of their skin?  Additionally, I like to harvest the bananas just before it is fully ripened to win the battle against the birds and ants.  There are several hints to the readiness for harvest.  The first, check the number of leaves left on the plant – there should be 3 or less green leaves left, the remaining already brown or yellow and drying off.  The second, look at the end of each fruit, it should already have turned black and the remaining flower petal dried black and fallen off.
Once the bananas have been harvested, it can be hung in a cool and airy area to further ripen.
Just remember to chop up the harvested plant and place them around the base of the group of plants so you will have a nice group of plants with the additional benefit of more organic content available for their growth.

Bananas – Pisang Udang

This variety of banana is not commonly found and it makes an interesting addition to my collection of banana plants at the farm.  Due to its sweet and sour taste, it is not popular as banana fritters however to “cucur kodok” afficionados, this is THE banana to use to make them.  It ripens to a bright yellow with brown “spots”. 
The plant grows to about 6-8m and the leaves have a reddish tinge to the stem.  The inflorescence tastes bitter so I don’t recommend it if you plan to have it as ulam.  As with many of the other species, the first plant takes about 12 months before harvest the offsprings take about 8 months after the initial plant was planted before it will be ready for harvesting.

The skin is smooth but not waxy and is not thick, similar to other banana varieties that are eaten raw like pisang lemak manis. The outer flesh is creamy white and the inner flesh is a pale yellow.   Each banana averages about 6-8cm long and is ovalish in shape. This banana can be eaten raw and is a refreshing change with its slightly sour taste along with the sweet.  Try making serawa pisang with sagoo, coconut milk and nipah brown sugar – delicious.
So, to all you banana recipes experimenters, try this banana in your next attempt – you may be surprised.

Bananas – Pisang Awak

This sweet banana is often found as banana fritters.  However, I have discovered that quite a few of my Sunday market customers also enjoy eating it raw and also used them to make banana pancakes or locally known as lempeng.
This banana has a nice smooth feel to the skin and is a lighter yellow in color.  The body of the fruit is more rounded with soft edges and the end is slightly elongated before reaching the end.
At the farm, the tree grows up to 8m tall with a thick pseudostem.  The inflorescence of this is bitter hence I do not recommend it to be eaten as ulam.  There are two types of this banana, one with seeds and one without.  My preference is the one without and it definitely spoils the enjoyment of banana fritters when you bite into the seed which has a slight bitter taste.  At the farm, we only plant the ones without seeds.

The banana has a very sweet taste, sweeter when it is harvested when fully matured and ripened naturally without the use of chemical agents.  Due to its high sugar content, you will find that the frying oil turns brown rather rapidly when making banana fritters due to the caramelization of the natural sugars.  I have also experimented making banana bread with it and find that you can reduce the sugar suggested in the recipes and also taste great when made using unprocessed sugar.

The inflorescence of this banana plant can also be eaten as ulam or cooked to make savory dishes.
Hence, if your purchase them when just ripened, you can consume it raw as it has firm texture with a sweet taste.  As it futher ripens, you can transform them into banana fritters or pancake and when it is over-ripen, you can turn them into banana bread or cake or even pancakes.  With so many options, it is definitely a versatile banana.

Bananas – Pisang Nangka

Like banana chips? This is one of the banana types used for making those tasty chips.  It is also eaten raw and used to make banana fritters.
At the farm it grows to about 10 m tall with a thick pseudostem between 15-20cm.  Each plant can produces an average of 8 “sikat”, with each sikat weighing up to 3.5 kg though more commonly ranging from 1.5-2.5kg.  The banana itself is amongs the largest, from what I have seen, second only to pisang tanduk and competing with pisang embun.  The main difference in shape between pisang embun and pisang nangka is that pisang embun is more rounded whereas pisang nangka is more angular.

Pisang Embun (L) and Pisang Nangka (R)

The fruit has clear edges with the end having a cone-like shape.  The skin is of medium thickness.The young, mature banana is used to make banana fritters.  To know when it is ready to be turned into banana chips, check the end of the banana – the flower bud has turned to black and dried off, ready to drop off.

This skin will remain green even when it is ripe and ready to be turned into banana fritters.  The difference will be the softer feel to the fruit when pressed.  The texture of the fruit is firm and is sweet though not as sweet as pisang abu bunga or pisang awak.  As the fruit further ripens, it will begin to turn to yellow and will turn yellow when over-ripen.
So here’s another banana for you to add to your repertoire 🙂

Bananas – Pisang Kapas

One of my favorite bananas to eat raw is pisang kapas.  However, I think many of you may be more familar with it in its “mature green” form as it is often used in cooking dalca or curries.  In this state, it can also be turned into banana chips.  To determine its readiness, look at the end of the fruit – the flower should be dried and falling off the tip.  I do not recommend eating the inflorescence or jantung pisang from this plant as it has a bitter taste.

This banana plant grows tall at the farm, exceeding 8m and produces many baby plants.  Each tandan produces many sikat – at the farm as many as 10.  The outer skin of the fruit is smooth and not as waxy as pisang emas or pisang lemak manis.  As with all bananas, to harvest, the whole plant is cut down.  I chop up the pseudostem and lay it along the base of the cluster of banana plants essentially to improve the quality of the soil as well as serving as a fertilizer.

The shape is more elongated and ripens to a softer yellow.  It is less creamier and less sweet by comparison to pisang emas.  The texture of the fruit is soft and firm.  I also like it in banana splits – lending a softer flavor in contrast to the rich taste of vanilla and chocolate ice cream.  When it is extremely ripe, I find that it also makes a great cucur kodok as well as banana bread, cake or muffin.

Bananas – Pisang Emas

In my continuing saga with the varieties of bananas at the farm, this blog is dedicated to pisang emas.  As with the other varieties, the initial plant takes about 1 year to fruiting and baby plants start growing as the inital plant matures.  The plant is shorter by comparison to the other banana plants,  Per plant, it produces less sikat compared to the other varieties.  However, quality of soil, fertilizer as well as water makes a difference.

To determine when the fruit is ready for harvesting, check the end of the fruit.  If the flower has dried off and all that is left is the black ends, then the fruit is mature.  In my war with the birds, this is when I will harvest it and let it continue to ripen indoors.  I enjoy watching the change in the outer skin color from green to yellow to golden yellow. 

This banana is more commonly eaten raw and with its smaller size, is ideal as an after-meal dessert. It will also help with the digestion with its high fiber content.  The shape of the fruit is also ovalish with no visible edges on the sides.  The flesh is also a golden yellow.  The fruit ripens to a golden yellow skin hence its name.  The skin is also relatively thin and bruises easily once ripe.  The outer skin texture is waxy-smooth.

This banana can be used to make cucur kodok, lempeng and other sweet delicacies such as banana bread and muffin when it is over-ripe.
I do not recommend the inflorescence or jantung pisang for ulam due to its bitter taste.

Bananas – Pisang Abu

Quite a few of my friends are only familar with Pisang Montel, the ones that you can easily find in supermarkets.  Only a few are familar with the many varieties that we have in Malaysia – dare I say it – the real local varieties.  A few have suggested that I do write-ups on them so this is the first of the series.  At the farm, we have over 10 varieties and I continue on my quest to uncover more…..
Among the variety of banana plant that is planted at the farm is Pisang Abu.  There is two types: Pisang Abu Batu and Pisang Abu Bunga.  This variety is often used in cooking the many sweet delicacies that we have.  The most often way is as banana fritters or pisang goreng.  It can also be eaten raw.
The inflorescence or jantung pisang is also amongst the tastiest and does not have a bitter taste.  For those ulam lovers, if you like raw inflorescence, then this is the variety for you.  Of course, you can also eat this cooked.
The initial plant takes about 1 year before it starts to bear fruit.  However, as the plant matures, baby plants will begin to sprout.  This plant can grow to over 10m with the pseudostem diameter of 20cm.  However, to ensure good quality future plants, do not remove the baby plants from the cluster until the initial plant has been harvested.

The pisang abu batu is slightly larger that its “sibling” and turns into a nice yellow when ripe.  Due to its size, this is the often used in banana fritters for commercial purposes thus making it more readily available due to demand.

The pisang abu bunga is has black/brown areas on the skin with the green portions turning into yellow when ripe.  For me, I prefer this type for my banana fritters as it is sweeter than pisang abu batu as well as having a lower moisture content hence it soaks less oil during frying.
For both types, the shape is almost squarish with clear edges and narrows to a flat end.  Depending on the type, the skin can be relatively thick so at the farm, we have selected the type that is not although the skin may appear to be.  It also has a velvety outer skin texture.
So, next time that you are buying banana fritters, you might want to find out which variety it is 🙂