Guatemalan Bananas

by Kevin García

There are many varieties of bananas in Guatemala. Bananas are very tasty, complete fruits; they are easy to digest and have many nutrients, such as vitamins A, B, C, E, calcium, magnesium, silicon, phosphorus, sulfur, iron and sodium. They are particularly rich in vitamin B6, folic acid and potassium.

The bananas most commonly found in Guatemala are Cavendish bananas, the baby banana, the pink banana and the plantain.

The Cavendish is the most-consumed banana worldwide. It is usually picked while the skin is green, and it turns yellow as it matures. While the banana matures, it produces natural sugars and aromas. The easiest way to speed the ripening process is to place the bananas in a plastic bag and put them in a warm place.

The baby banana is the smallest and sweetest of the banana family. It is also known as the banano orito. Although small, these bananas are also loaded with a variety of healthy nutrients.

The pink banana is the most exotic variety of the banana family. It is slightly smaller than the Cavendish. Its main distinction is its coloring: Its skin has a pink tone, which sometimes looks almost light purple. This type of banana has a sweet and creamy flavor, and a lovely smell. It is best consumed when the fruit is soft.

Plantains are very similar in appearance to the Cavendish bananas. The difference is that the plantain has a high level of starch and a softer flavor.

Plantains are generally cooked; however, a mature plantain can also be eaten raw. This type of banana starts off green, turns yellow, lastly turning black. Plantains can be eaten even when the skin is black and will have a very sweet flavor.

You can find bananas in markets all over Guatemala. Buy some to taste for yourself!