Red banana

Red bananas are a group of varieties of banana with reddish-purple skin. Some are smaller and plumper than the common Cavendish banana, others much larger. When ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and sweeter than the yellow Cavendish varieties, some with a slight raspberry flavor and others with an earthy one. Many red bananas are exported by producers in East Africa, Asia, South America and the United Arab Emirates. They are a favorite in Central America but are sold throughout the world. Red bananas are a group of varieties of banana with reddish-purple skin. Some are smaller and plumper than the common Cavendish banana, others much larger. When ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and sweeter than the yellow Cavendish varieties, some with a slight raspberry flavor and others with an earthy one. Many red bananas are exported by producers in East Africa, Asia, South America and the United Arab Emirates. They are a favorite in Central America but are sold throughout the world. The red banana is a triploid cultivar of the wild banana Musa acuminata, belonging to the Cavendish group (AAA). Its official designation is Musa acuminata (AAA Group). Synonyms include: It is known in English as red Dacca, red banana, Claret banana, Cavendish banana 'Cuban Red', Jamaican red banana, and red Cavendish banana. It is also known under a variety of common names in other countries, including the following: Red bananas should have a deep red or maroon rind when ripe, and are best eaten when unbruised and slightly soft. This variety contains more beta carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene and the higher the vitamin C level. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside from refrigeration.