Gros Michel Banana Review - Weird Fruit Explorer Ep. 150

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Music:
"019 Ffuge No Five" by Miranda taylor and Mike Hunchback
Severed Lips Recording
Used with permission of artist. Available on Free music archive under a creative commons attribution.

[@WeirdExplorer]

Want to try the Gros Michel and do your own banana comparison? You can have a box of weird varieties shipped to you by my friends at Miamifruit, use the link below and promo code WEIRDEXPLORER to get 5% off! miamifruit.org/products/banana-variety-box?aff=24

[@oddish2253]

This episode is a bit grubby.

[@Altoclarinets]

so wait what was the best banana in your opinion? you said multiple times you had had other varieties in Malaysia that were better than either the Cavendish or the Gros Michel but never said what they were

[@Edna2u]

Other countries like their fruit sour instead of sweet

[@jahstafari4606]

soil and growing conditions determine flavors of fruits, not only what kind of variety it is ...so same variety taken from same plant taste different growing on other continents and conditions and mutate with time

[@sputnut]

I have had Gros Michel, they are much better than Cavendish. IMO Paggi is the best tasting banana. Eat them mostly yellow with green ends.

[@haakonbledsoe]

When you go to get some bananas and get bullied by the fruit vendors.

[@WeirdExplorer]

Story of my life

[@santiagohladycz3604]

hahahaha hilariuos

[@Saksham0412]

🤣🤣🤣

[@nobull772]

@@Saksham0412 King Vegeta!

[@Saksham0412]

@@nobull772 ??

[@pentalarclikesit822]

"I was surrounded by elderly fruit merchants pointing and laughing at me." Dude, you've got some weird nightmares. :-)

[@rahhmennoodles338]

I don't know why this part made me laugh so hard lol

[@jeremycatches9766]

The question is; does it taste like artificial banana flavoring like is used in banana candies? Supposedly when they developed the artificial banana flavorings the Gros Michel was the popular banana, so it was based of its flavor.

[@top8686]

yes, i think thats correct

[@gato4002]

Pretty sure what everyone meant by that is that the artificial taste was supposed to be the Gros Michel, but I've heard it isn't the same

[@dohunglong9350]

no it’s not the same, I’m asian so these banana are quite popular but the taste does not taste or smell nothing like artificial banana but it do taste like a more potent banana and the meat is alot more meaty like you’re biting into a piece of liver

[@OtavioFesoares]

Gros Michel is still marketed and arguably more common than the Cavendish variety here in Brazil. The flavor is not the same as the artificial stuff. Not quite close. You may get a hint of it here and there, but the flavor is not the same.

[@tayger0]

​@@dohunglong9350I can't believe you compared the mouth feel of a banana to liver, omg I love it hahahhaa

[@alvaro9460]

Si, si, también vengo por Damián Kuc.

[@enzox6176]

Literal jajaj

[@nataliocorradini]

Como carajo llegué a ver un video de un tipo comiendo bananas!

[@noneofthemknew89]

gracias por abrir este espacio jajaja

[@_____._]

xD

[@strawberryswingable]

Si quieren saber en qué momento empieza a comer la banana: 5:40

[@alexanderkraus899]

Jared, the Gros Michel ripe light green when it is grown at low elevation (200 m elevation) it ripes more light yellow. It never really gets yellow like a Cavendish but looks can be deceiving; the taste is superior. Once the Gros Michel is harvested mature and is allowed to ripe naturally it tastes the same irrespective of where it is grown. This is the explanation given to me by a Caribbean banana farmer who used to export bananas before the Panama disease epidemic. This farmer still has Gros Michel growing on their estate and they taste much better than the bananas imported and sold in the local markets.

[@WeirdExplorer]

Thanks so much for that information Alexander. I was having trouble finding information about this fruit and was getting a lot of conflicting information. Some people were telling me this wasn't it because its edible green... this explains the mystery!

[@dylanlemoine5321]

Man thought this banna no longer existed I must try it someday

[@kickjack8874]

Do you know what island his estate is?

[@chris.398]

Te ha traído Damián Kuc.

[@marval9121]

No, literalmente me salió en recomendados y me pareció una bonita casualidad

[@Alambre010]

me lo acaban de recomendar, justo cuando salí de ver el de damián

[@beto9018]

Así es

[@modernclixcc]

Jajaja encima damian dice que la banana esta es riquísima y este tipo dice que no está tan buena

[@freshtomato9305]

¿Como lo supiste :0? (Todavía ni termino el video)

[@LA6NPA]

The reason Gros Michel was as vulnerable as it was and the Cavendish are in critical danger isn't exactly monoculture. It's that they're clones. They all have the exact same genes, which means if one single plant gets infected and dies, all of them will potentially die if the infection spreads. As for the Gros Michel's fungus, the spores can lie dormant in the ground for decades, even if you burn the crop, and this will likely happen to the Cavendish as well.

[@santiago.aranaa]

Viniste por Damián kuk no?

[@Genezaret]

sí uwu

[@orangenaav7728]

Como saves

[@k9man163]

I'm so happy that in 2023 I can sit. eat some macaroni, and watch a guy eat banana and tell me how banana-y it is. Life is good. I don't need much.

[@paulparker1425]

I visited this video wondering where I could go to taste Gros Michel bananas. Turns out I that since I spent three years in Malaysia and speak bahasa, I have eaten countless numbers of them already ;)

[@cliftt]

Paul, And? What's your take?

[@gunjeebus3453]

cliftt well if he didn’t notice they’re probably not that special

[@paulparker1425]

Apologies, I never saw your reply. They are more tart, and as he said not as starchy. I prefer to Cavendish.

[@alexmason5683]

I believe its called the “Pisang Embun”

[@LMvdB02]

@@alexmason5683 Pisang Ambon

[@6YouveGotFail9]

I have never been so hungry for a banana

[@goognamgoognw6637]

I am glad i ate two bananas before watching this video.

[@BMWM3GTR2001]

@@goognamgoognw6637 Cavendish bananas suck

[@Julia-qt5wd]

I don’t like the Cavandish I want the Gros Michel

[@annabellasutanto9930]

@@Julia-qt5wd I live in Indonesia, I just bought 5kg of gros michel bananas for 32,000 rupiah (only 2.25 us dollars) 😚. Im going to freeze them for smoothies

[@gildisnathen330]

I might have a banana that you need

[@curtisthomas2670]

In Trinidad and Tobago in the Caribbean gros michel is the main banana grown, and is grown in many backyards or even in wild. The green or unripe bananas are boiled or steamed with skins on, peeled then used similarly to potato: mashed, in casseroles or in salads, or peeled then cooked in soups. It's rich in iron. Don't think anyone here eats them green like he did here though

[@dennisp9443]

Hi, I spent 77$ buy 3 pounds of Gros Michel on Miami Fruit, and I just want to tell people who are also interested in buying it not to waste money on it🤣 It has more sourness indeed, which provides it with a more complicated flavor, but its "banana flavor" is literally the same as those which can be bought in the supermarket. For me, it doesn't worth this much🧐BTW, it's the first time I bought something according to your videos, and I'll definitely purchase more in the future, thank you for introducing me to these "weird fruits"!

[@robertorivero8950]

Todos acá después de ver el vídeo de Damián ccucucuckk

[@VendPrekmurec]

Cock?

[@Jahmastasunherbalist]

I got some of these planted.. don't ruin my anticipation

[@WeirdExplorer]

Tastes much better than a cavendish. But taste aside, its worth growing just to have a little piece of history in your yard.

[@Jahmastasunherbalist]

Jared Rydelek and genetic variability, although grow Michel seems like the weaker one lol

[@5050TM]

Did you like them?

[@mrpuppy1652]

shroomingnewman 3 it take 2 years m8

[@aaronthoming8192]

2 years later. Did you get some?

[@carlingnugent]

When I lived In Taiwan I used their bananas to make banana blueberry smoothies for breakfast and OMFG it was mindblowing. So so yum.

[@WeirdExplorer]

sounds good!

[@dr.spectre9697]

I always wondered why bananas in movies & pictures looked so different compared to the bananas of today! Thanks for confirming what I suspected!

[@nytrodioxide]

I'd literally cry if that laughing story happened to me, honestly one of my worst fears is to have people laughing at me like that.

[@ornokur6315]

Bananas interestingly enough are related to ginger and turmeric, I guess the similarities can be seen in the look to their fruits, but its weird to me how the plants being closely related are used for compleatly different purposes.

[@WeirdExplorer]

oh that makes sense, ginger fruit does look a little like bananas

[@ornokur6315]

Have you tried any types of huckleberrys, there are quite a few out there. I know that the most common anyone can find are the black huckleberries (Vaccinium membranaceum), those are the easiest to find. If you visit some rural places where they grow like north Idaho, west Montana, east Washington, south British columbia, oregon and north Cailafornia. You can find them fresh during the mid to late summer, sometimes sold in small towns for a pretty penny. If you want to have some but need a chalange, they grow thoughout the mountains of the north west in the places I've mentioned in subalpine to alpine regions. Most often you can find the plant as a small shrub no larger than your knees with a mix of red and green lance shaped leaves as its foliage.

[@WeirdExplorer]

I go to the pacific northwest a couple times a year for work, but I've never been while these have been in season. So all I've had are the preserves. I've asked around when I'm there and everyone seems to know a place.

[@ornokur6315]

Thats too bad. their is little deviation in the flavor when the berries are made into preserves, but I can say that it is mixed with sugar, and dosen't have as much of a refreshing flavor that is present with fresh huckleberries.

[@Wasserkaktus]

Wait till you realize Kale, Broccoli, and Brussel Sprouts are all the exact same species of plant.

[@cannedstarfish6194]

I remember these things when I was a kid, small bananas imported from Philippine. For me I weren't really thinking they are something different, I just regard them as another kind of bananas. Its really nice to know the history behind them, thanks : )

[@vilstef6988]

Here's the comment I left on a video called The Terrifying Truth about Bananas. When I was a small child back in the 50's, I had some sort of dietary deficiency which was eventually outgrown after I had eaten an exclusive diet of bananas and cottage cheese for a couple of years. I'm told I self-selected the diet and would eat nothing else. Some years later, my Mother was told about the deficiency. I would have been eating gros michelle bananas. From about the age of 5 or 6, I would only eat a banana reluctantly at best. This was about the time the cavendish came in. Modern bananas for the most part remain 'not food' to me, and thanks to this video, I now know why.

[@WeirdExplorer]

Makes total sense to me. I was a fan of Cavendish bananas and now that I've had so many better bananas, I can hardly eat them anymore.

[@tanyawales5445]

Banana flavored pastries/candies that have that intense banana taste are based on the Gros Michel banana flavor. Cavendish bananas by comparison are dry and blah tasting. I got to eat the Gros Michel bananas when was very young. The small red bananas you can find in the supermarket are pretty good.

[@TheBritColl]

This is how I found you almost a decade ago. Funny that I just needed to know a small fact about how history ate and now I need to know so many obscure fruits. Thank you sir

[@pyromaniac1918]

The reason why they prefer the bananas green is that they usually batter and fry them.

[@WeirdExplorer]

yeah sometimes, but not in this case. these are edible raw when they are green

[@alicethedestroyer1287]

I bought them green. Don’t eat them green.

[@jinguj]

Pisang Ambon's name came from a region in Indonesia, actually (Although it's not cultivated in that region... long story). There are two types, Pisang Ambon Lumut (Lumut = moss = green) and Pisang Ambon kuning (yellow). The green/moss one is known to be sweeter than the regular yellow one (which now I think people confuse it with Cavendish) and when *just* ripe, they stay green. BUT, they CAN get slightly overripe and become yellow with brown spots and it becomes VERY aromatic. In indonesia, we usually eat it in that state, but we use them a lot more for baking/making kueh or banana bread/cake because the aroma can withstand the cooking/baking/mashing. Sorry to hear the shopkeepers laughing at you, though, I don't even know why they laughed at you for asking ripe/yellow Ambon bananas... even if they're selling you the moss variety, because it's... pretty common to ask for ripe ones? Maybe the translator was pranking you...? How confusing :) Eitherway, great channel, from here I learned a lot about many fruits that I've seen but never tried! And also learned about new very strange fruits! Looking forward for more. Sorry for also necro-ing your old video comments :)

[@CarnivorousPlantsAndGardening]

I was taught these went extinct🤯

[@yulis6307]

it is not extinct.. i can find there everywhere in indonesia.. and it have some variery to it.. we called it Ambon banana.

[@curtisthomas2670]

They're all over the Caribbean, in countless backyards, unripe ones are boiled or steamed in skins then peeled and used like potatoes in different dishes.

[@unknownguyindo4356]

They didn't, locals like them more because they are cheaper and tastier than Cavendish. Also locals call this banana types differently, in Indonesia they called gros michel "Pisang Ambon" or Ambon Banana.

[@SuperCripple]

I heard from a popular candy maker that the Gros Michel banana was actually the one they based artificial banana flavoring on, but since it got that fungus it went out of popularity about the same time as the artificial flavoring popped up. So now we have the cavendish, but most banana flavored things are based on gros michel bananas. Seemed like a pretty trustworthy source.

[@isabellawaller7643]

He did a full on like review on the banana the peel, the firmness, he showed us the banana.... I’ve never seen this much information go into a banana 😂😂

[@susanagimenez797]

Damian kuc, right?

[@quienteconoce9710]

Y'know

[@baddie1shoe]

I would love for you to do a ‘Top Banana’ episode where you countdown to the best banana 🍌 (top 10)

[@WeirdExplorer]

Great idea!

[@jbeargrr]

Nevermind, I found it, and it was supposedly the Gros Michel, however, flavor chemists say it's unlikely to be true. A few people say the Gros Michel has a slightly artificial taste, but I suspect that's only because it doesn't taste exactly like a Cavendish.

[@WeirdExplorer]

Well I think that the artificial banana flavor was created when the Gros Michel was the standard, so it was based off of this. But it still doesn't taste like bananas.

[@AshesAshes44]

Weird Explorer I've read the same thing from a couple of different sources

[@acoustic61]

"Do you have Yellow Pisang?" "I'm Pisang blood!"

[@reddgreen2630]

If the banana still has a sour taste, it is underripe. When fully ripe, the Gros Michelle taste very sweet with a strong banana smell. I lived in an area where Gros Michelle is still available, I do not eat Cavendish because of its’ bland taste.

[@sepishamloo1214]

Straight up disney style banana

[@keghnfeem4154]

I am really interested in breading a banana that has it seed in the skin. So if any on has seen a banana that has good in line grouping. Then with breading practice it could be moved the peel,. So when the peel is pulled off the seed will come with it. This will speed up the breeding of new varieties bananas.

[@WeirdExplorer]

that would be amazing

[@Bullboy_Adventures]

Good luck with that one. Strawberries are the only known fruit that can have seeds on the outside

[@bobhensem3425]

Actually if you left a banana stump after you chop of the tree,you will have a steady supply of seedlings as long you keep the stump healthy,you just need to move the seedling over time,i do that with my banana tree and sell off a bunch seedlings the stump still produce seedlings even i keep it nearly 3years now

[@bradfordonate1560]

Go GMO!

[@psdaengr911]

@@Bullboy_Adventures Bananas are also berries and can propagate through root branching.

[@Heiryuu]

Oh that’s what they look like! I never knew the name for them but I’ve eaten these all the time when my family would visit Laos

[@Bullboy_Adventures]

I'm so curious to known what you did when the lady laughed at you? Did you stand there and take it? Did you tell her she was rude? Or did you have it recorded?

[@WeirdExplorer]

I was kind of shocked by it honestly, I just shrugged and walked away cursing her to myself. She spoke no English, so I couldn't really argue.

[@j0hnd0e16]

You seemed like really affected by that lady laughing at you, take it easy, I wouldn't give a crap if someone at a very different culture points at me and laughs at my question, I translate that into "everybody here eats them green" and I get my bananas when they're done laughing and move on

[@psdaengr911]

Americans do a lot of things that aren't common practice elsewhere. eg In Europe, a man wearing a baseball cap, white socks and shorts would be spotted as an American a mile off.

[@andrewbarbosa5488]

Ha ha ha ha You paid the Tax for being Ignorant. Grow a spine , we are all subject to this tax.

[@Cloud.Strife]

@@WeirdExplorer Basically mad that a lady laughed at his banana lmao

[@whistlerwade]

Bananas that haven't been gassed like our grocery store kind are better to get green because they will ripen off the tree perfectly fine. I think it's one of the few fruits that continues to ripen correctly once cut.

[@jeffo4817]

Along with human peepee’s

[@jakeladusaw920]

man this is a GREAT STORY! Love the convo with the banana seller. Make more of these vids!

[@puch7594]

Alguien mas vino por "Me agarran acá laaaaburando"

[@sonic6353]

xd

[@facund8]

Gracias por tanto Damian Kuc

[@raynemichelle2996]

This is the variety of banana peel that Charlie Chaplin and Buster Keaton slipped upon for laughs

[@FaultAndDakranon]

No wonder they were so popular, you can eat them over such a wide ripeness range.

[@172satoshi]

Hearing the traffic outside brings me home. Man I miss not living in a subdivision

[@DavidSmith-eg5le]

Maybe one day they can reintroduce a variety of grows Michelle that is resistant maybe a super fruit version who knows it could happen

[@ketameanii]

“grows michelle” it’s Gros Michel lol

[@vaffangool9196]

@@ketameanii *To be fair,* maybe he was using voice-to-text, but yeah it says _Gros Michel banana_ right there on the thumbnail as well as in the title of the video.

[@nobellegundam]

What is the best type of banana you have tasted, if it's not the gros michel?

[@WeirdExplorer]

"Pisang Keling", I had it in Malaysia. It tastes like strawberry shortcake :)

[@rayujiueno]

U mean latundan? ​@@WeirdExplorer

[@stkeeley]

I heard that this tastes way more like banana flavour. that banana flavour comes from the gros michel. Is that true?

[@WeirdExplorer]

I've heard that too, but it didn't really strike me. These are stronger flavored, but banana flavoring doesn't really taste like bananas to me of any kind, too synthetic tasting.

[@treyvionharris9209]

Yes

[@deemcintosh1992]

shane keeley it do it taste really good I love it the Bahamas and this all we grow shop bananas taste like plastic

[@stkeeley]

I would love to taste a naturally flavoured banana, the history of this fruit is fascinating. I have also heard that the banana "tree" is actually a herb, do you know if this is true?

[@Jerdy808]

It's addressed here. Basically no. www.bbc.com/future/story/20140829-the-secrets-of-fake-flavours

[@Bullboy_Adventures]

6 years ago, this was the first video I've seen of yours, and I've been subscribed ever since

[@andrewrodriguez2279]

Never did I think I would watch a review for a banana...but here we are 🍌

[@yvessioui2716]

If I understand correctly, the Gros-Michel was a very good variety to invent the North american banana split. Usable yellow and green makes it a good candidate for its longer shelf period. Next, whatever yellow or green, with all that ice cream around it the customer can easily overcome the difference in taste by leaning it on the cold of the dish added to the effectiveness of cold to decrease taste buds efficiency. I love banana split 55 to 50 years ago in Montreal (Quebec, Canada) and then got over it.

[@ilhamfreeman5711]

Even cavendish has green skin without processing when rippening

[@caetanonastasi2161]

Like si venis del video del Damian Kuc

[@luciatedin9547]

Estoy acá por damian kuc iwal

[@jbeargrr]

I read somewhere that artificial banana flavor is based on a variety of banana that's hard to find these days, at least in the US. I'll see if I can find out what variety that was, just wondering if you have ever heard anything about that.

[@samuelbarham8483]

It's this variety -- Gros Michel.

[@AuntyM66]

I am at home eating a donut shaped necterine called Esther. It is so sweet and plump.

[@WeirdExplorer]

nice!

[@anniewagner1583]

Donut peaches never let me down. They are always so sweet!

[@CCJJ160Channels]

“He wants yellow ripe, bananas! Get a load of this guy!”

[@willothewispp]

In L'île Maurice they have these beautiful little bananas called banane zinzli. They're incredibly delicious and have a caramel flavour. Those are my favourite bananas.

[@liamskellorn116]

que grande damian, mirá donde me hiciste caer

[@captsparrowslady]

What I want to know is this: Does the Gros Michel taste like artifical banana candies?

[@WeirdExplorer]

Nope not really. The artificial flavor was based on them because they were the standard at the time, but artificial banana tastes almost nothing like any type of banana

[@alexanderh7502]

Thank you for the helpful review.

[@WeirdExplorer]

you're welcome!

[@Jesus-vs7mq]

This man ate a banana in front of a camera... what a legend

[@chaosmasker9858]

I'm from fort pierce florida, and my grandmother had a large patch of banana plants in her back yard. They were tiny little things but tasted amazing. I'm not sure what kind they were but they died off years ago. In her yard anyways. Btw love the channel.

[@costa1788]

I went to Mexico once and they had these short stubby yellow bananas and I had never tasted a banana so good before I hate the Cavendish ones

[@arthorim]

My grandmother used to grow those bananas in Acapulco city long ago, but they weren't for sell but self consumption. I have never tried a banana like that it was so sweet and kinda sour taste, apple smells and floral too😋😋😋

[@janus2059]

Maybe part of the reason they are better is that they're just higher quality. I mean, you're getting them near where they grow them in a tropical country instead of I'm NY where they shipped them from somewhere.

[@Oracle428]

I have heard that banana flavored things (candy, popsicles, etc.) are based on the flavor of Gros Michels rather than the Cavendish and that's why they don't actually taste like what we recognize as banana in the US... not 100% sure - just something I heard somewhere.

[@Hirobian]

From all the banana flavoured medicines and candy, which their flavouring is based off of the Gros Michel, I've determined that I probably don't like that variety but I'd be very interested in trying one fresh rather than a flavor imitation. The real thing HAS to beat the flavourings.

[@WeirdExplorer]

Much better than artificial flavoring, but you can see the resemblance

[@lindhe]

Are the peels slippery? I've always wondered why poular culture have always had banana peels as the go to slippery thing. I don't think cavendish peel are very slippery...

[@WeirdExplorer]

Next time I get one I'll do a comparison ;)

[@averageamericangirl6819]

Gros Michels are the ones with the slippery peel. It was bred out with the Cavendish.

[@LordSluggo]

Also, back when the trope was made, people wore leather soles on their shoes, not rubber

[@tanyawales5445]

There is banana oil in the peels. In elementary school I slipped on a banana peel on linoleum and end up doing the splits. That was a painful experience.

[@eyeseer1]

There may be a time when the banana will become as much of a luxury food as caviar now if the Panama disease hits the Americas.

[@vanillaexplosion99]

Bananas were once a luxury food.

[@DivergentDroid]

I Want One! I wonder - why can't they figure out what makes the Canendish resistant to the Panama strain then create a hybrid Gros Michel/Cavandish so we can have gros michels again. - oh and WE.. beware of the strange fruit with adams apples. LOL

[@tanyawales5445]

Gros Michel and Cavendish bananas are both sterile so you can't cross breed them.

[@TubeofH2O]

Maybe it's different for the Gros Michel, but you're killing me by leaving the bitter stringy part of the banana on it when you eat it. They completely ruin the Cavendish for me... I always have to peel the strings off.

[@miqueasss8507]

Damian Kuc?

[@dw-oc7uj]

i think i've had these i thought they were just mini bananas cause they don't label things in my local market and it was soo good. i thought they just tasted good cause it was "organic" i don't know if it was organic or not cause again nothing was labeled. burn for the regular cavendish bananas i know the non-organic ones don't taste as good as the organic ones. i buy organic produce not only cause it's healthier but the tastes better imo you can actually taste the flavor of like tomatoes for example

[@OrganicFaithFactory]

People are very serious about banana in Thailand too, like who don't grow them sweet and nice enough will be stoned.

[@mouse100111]

That must have been pretty embarrassing, she did that just because you wanted a yellow banana XD

[@WeirdExplorer]

It was like being in a cartoon

[@davidjames666]

I can not believe you asked for a ripe banana in Malaysia!! No wonder everyone laughed at you. - I was in stitches over here too. Thanks for the laugh sir.

[@Smellymilk6]

I thought gros michel were extincted

[@WeirdExplorer]

Nope just vulnerable to panama disease in the US so they aren't commercially grown anymore

[@cHemon]

Ghostie Gros Michel is widely available in Thailand where I live, even in most 7-eleven stores have it.

[@wormworm9388]

Lol "extincted" engrish plesas.

[@Tuttomenui]

commercially extinct

[@jimothyj2638]

Anime profile pic? Check. Atrocious grammar? Check. We have a foreigner on our hands

[@reddgreen2630]

The second hand of banana is underripe, that is why there is still sour taste. That type of banana does not turn yellow when ripe, it is dark green unripe, turns lighter green when ripe, and brown/black overripe. It is definitely much sweeter, more flavorful and more aromatic than Cavendish.

[@gowraramharack6243]

There are two varieties of Gros Michelle. One ripes yellow, and the other ripes green. A different shade of green than the unripe banana, a slightly yellow green. These bananas also get the brown spots when over ripe. They are both delicious.

[@peterripson]

I've heard it said that candy banana flavor you find in taffy and such was modeled on the Gros Michel and not the Cavendish. I had always heard that the Gros Michele was a much larger banana, I'm a little surprised.

[@WeirdExplorer]

They do have that candy banana taste. The vendor I went to had larger Gros Michel, but I bought a smaller hand that was from the bottom of the bunch so I would be able to eat them all. :)

[@Kryptnyt]

"Everybody point and laugh at the yellow banana eating man!"

[@Elsanta666]

In mexico we had two banana trees, the fruit was short and fat with a very thick peel but it was very tasty.

[@spamletspamley672]

Thanks: I didn't know it wasn't actually wiped out. I don't buy supermarket bananas, here in UK as they are so boring (unless microwaved with fenugreek and brown sugar), but some small greengrocers sometimes get different varieties. Best were some small but fat red finger ones that were just like eating honey! On the other hand, I had a similat experience to you, when I started buying the big 'plantains' that are sold green for cooking, and get practically given away when they turn yellow. Nobody would even believe me that they were safe to eat, but they have HUGELY more flavour than the ones sold as dessert fruit! Why anyone wants to just fill them with oil by frying them green, is beyond me, unless it is done to increase the calorie input in places where malnutrition is common.

[@Kyle-sg4rm]

Hi, have you noticed any seeded (viable seed) edible Bananas on your travels? It seems to be a bit of a myth that there are no seeded edible bananas...I saw a photos of some sweet, creamy edible ones with only a few seeds - so it isn't annoying to eat and there's more fruit... and you could also grow it again and again from seed! Thankyou :)

[@WeirdExplorer]

Kyle Arthur I've only come across one banana that had seeds in it. the flavor was good but the seeds were annoying.

[@cHemon]

Kyle Arthur In my life I have had plenty of bananas with 2 or 3 seeds inside. Most of them are "Kluay Nam Waa" or กล้วยน้ำว้า in Thai. Last time I had was just yesterday. And yes, it's a bit annoying.

[@Kyle-sg4rm]

Great, thanks for the specific info - I have heard that Namwa can have seeds, but wasn't sure of the exact types that do. I actually want seeds! As you probably know - the Bananas we know as 'edible' Bananas, are always grown from bulbs (rhizome) and not seeds. I want to grow from seed also, because the diversity between plants will help protect from potential disease etc. Also as the GMO Bananas (and other fruit/vege) take over the world without anyone even noticing...I feel that it's important to have a seed bank of trustworthy seeds. For example, the Bill and Melinda Gates foundation has funded GMO Banana research and development (among other sneaky GMO projects) and the result of that, is a GMO Banana developed in Queensland, Australia...That's old news, so I wouldn't be surprised if it's already in the supermarkets...And notice how they never label products as being GMO....they won't tell anyone...It's just about impossible to know what you're getting..... I should add, that Bill Gates (among others) has called for global depopulation through the use of vaccines etc etc etc. So those annoying seeds you speak of...Save them and grow them!!! I've heard that Namwa will sometimes develop seeds when grown near Musa Balbisiana :)

[@neilf4128]

We didn't learn out lesson. Now the Cavendish is about to die out

[@everetteberhardt5629]

out of curiosity you mentioned almost immediately after taking a bite of the Gros Michel that it was not the best banana you had tasted in southeast asia, what variety then would you consider to be of higher quality of better flavor? Thanks

[@WeirdExplorer]

My favorite is the Pisang Keleng, it tastes almost like strawberry shortcake

[@codyaguirre9215]

Weird Explorer a banana that taste like strawberry short cake.....yeah ill sign up for a case of those...yea that woukd be too hard to pass up

[@HOHO-ex2tu]

Try Pisang Emas...sweet, golden ..smaller then gros michel...

[@psdaengr911]

imo, It's premature to characterize anything from a limited sample. I've had bad apples and great apples of the same variety grown in two orchards 1 mile apart. WIth less structured, more "organic" agriculture, greater variety is likely.

[@lordvader1703]

Why did I find this video about bananas so exciting lmao

[@ElCachorro97]

My favorite ones are the small ones like 3 inches long, it is called "Senyorita".

[@matt123411]

There are efforts to use genetic modification to create a version of the Gros Michel which is resistant to Panama disease. There have also been successful hybrids of Cavendish and Gros Michel that display a resistance to Panama disease. Green bananas have a texture similar to a potato and are typically used in savory dishes. They make an excellent substitute for potatoes in recipes and have unique health benefits!

[@joshuarichards8065]

I would love to have a Gros Michael banana plant to grow some for making tasty sweets.

[@buensomeritano1755]

thats when you pull cash out of your pocket, point at them, laugh, put it back in your pocket, and walk away.

[@pakong82]

jared just hold on to them, theyll turn yellow soon enough

[@jamiewillis7093]

Literally ended up here because I had no idea we use to have a different type of banana one google search later and here I am 😂

[@quantumchang4410]

I can tell you one thing. The Cavendish banana is the most boring banana I have ever tasted due to the spongy, powdery texture. Hate that!

[@Someonesaidthis]

From what I learned, the Gros Michael use to be the common banana that everyone ate until the 1950's. During the 60's a major disease killed off the productions of this type of banana. Later, scientists and cultivators created the modern bananas we eat today..

[@elektra121]

D G Ahem, the Cavendish was not "created by scientists" in the 60ies, but is only another banana variety that wasn't used very much before because the fruits are smaller, don't do so well in transport and don't taste as well as the Gros Michel.

[@wltr9714]

Min 6:00 come la banana y da su opinión, de nada ;)

[@ValentinCabezas]

Gracias

[@ValentinCabezas]

Vengo por Damián Kuc

[@88mfs]

Gracias buen hombre

[@NayrbRellimer]

I've heard rumors that the Gros Michel tastes more like artificial banana than the Cavendish. I've noticed that candy banana tastes and smells nothing like cavendish banana. Maybe candy banana actually does taste like a banana, just not a Cavendish banana.

[@ncc74656m]

"That old lady can bite me."

[@oiseaudenuit7941]

I think la gros michel was still selling in the 60's in Americas!

[@naukumaija7056]

Thanks for sharing! You're a pleasure to listen to

[@nxwrxh]

TIL Gros Michel = Pisang Embun. Too floral. Rastali/Keling is good. And Kapok, raw (and ripened enough) is good.