Monday, February 7, 2011
Even though the fruit is not native to Brazil, it flourishes, and can be grown successfully almost everywhere in the country. The bulk of the commercial crop of bananas in Brazil comes from the northeast region, followed by the north.
In North American and Europeans markets and shops, there is normally no choice in the variety of banana offered for sale - the shop either has bananas available or doesn't (Anybody remember "Yes, we have no bananas"?) Because of transport distance and time, consumers are restricted to buying varieties that can be picked green, have sturdy skins that can withstand handling, and ripen slowly. In Brazil, these same considerations don't apply, as the bananas for sale in a supermarket might have come from only 30 or 50 km. away, and could have been picked yesterday.
North American and European bananas are likely to be some hybrid of a banana family called called Cavendish. Originally from Vietnam or China, Cavendish bananas are suited to market conditions in non-tropical countries and have become the most commonly sold bananas in the world market.
In Brazil, the choice of bananas in markets is much larger, and most supermarkets, for example, have at least three or four varieties for sale at all times - much as American or Canadian supermarkets carry four or five types of apples. Each has different characteristics and uses, and the nutritional profile can differ greatly. Recently the Brazilian Department of Agriculture identified the six most common banana varieties in Brazil and published a taste and nutritional comparison of them. Here is a capsule of the Department's research and analysis.
Personally, I've eaten all these varieties with the exception of banana pacova, for which it seems that I'll have to travel to the Amazon to sample. My fruit basket is seldom without one or two different varieties - almost always banana prata, which is the most common in my region and usually the cheapest (normally selling for about USD $0.20 - $0.25 a pound). I also try to have one of the two sweet varieties - both of which make a great dessert eaten as-is, or sliced and topped with good quality yogurt. They are sweet enough that the yogurt can be unsweetened.