Cavendish Banana

Today, the world's only mass-produced yellow banana variety - the one you probably think of when you hear the word "banana" - is known as Cavendish. When ripe, Pisang Cavendish bananas have a thick, distinctive yellow skin encasing their tender, cream-coloured, semi-firm flesh. Their flavour can range from lemon custard to crème brûlée, and they get sweeter with age. That's why some people wait until the yellow skin is speckled brown before eating them. Bananas are known for their potassium content, but they also provide natural sugars, making them a very efficient and long-lasting source of energy.

STORAGE

Bananas, like all tropical fruits, do not like the cold temperature in the refrigerator. Therefore, store them at room temperature, where they will continue to grow gradually. Consume it before it turns completely brown.

FUN FACTS & TIPS

Cavendish bananas are a versatile fruit and are usually eaten fresh, although they can also be dried or cooked. Simply peel and eat or use fresh in smoothies, porridge and cereals. They can be baked into muffins and banana bread or used to make ice cream, puddings and other desserts. They go well with berries and tropical fruits like pineapple, guava and mango, as well as flavours like cinnamon, nutmeg, lemon, caramel, chocolate and vanilla.

NUTRITION & HEALTH BENEFITS

• Rich in nutrients
•  May improve blood sugar levels
•  May support digestive health
•  May help with weight loss
•  May support heart health
•  Full of antioxidants
•  Greater feeling of satiety

Good source of vitamin C, vitamin B6, vitamin B, fibre, potassium and manganese

Common Names: Dwarf Cavendish Banana, Enano, Pisang Serendah, Musaceae, Chinese Banana, And Canary Banana, Dwarf Cavendish Banana, Musa Dwarf Cavendish, Dwarf Chinese, Enano, Governor, Johnson, Klue Hom Kom, Pisang Serendah, 卡文迪什香蕉, 华蕉, 和华蕉, Saba Banana, Sah-bah, Sahb-ah, Triploid Hybrid (abb) Banana Cultivar