Fe'i banana

Musa troglodytarum

fruit

Bright orange bananas always eaten cooked: roasted, mashed or in Tahitian po'e.

Origin

Polynesia (Tahiti, Marquesas) and Melanesia

Season (United States)

all year round

Preparation

They are cooked in their skins, over embers, in the oven or in water, for twenty to thirty minutes, then peeled; raw, they are astringent and hard to digest.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Unlike other bananas, its bunches point up toward the sky.