A variety of bananas from the Philippines. The skin is green when ripe, indicating it can be eaten fresh. It can also be cooked.
Banana extract is used in making catsup, vinegar and wine.
Unripe fruit are often powdered or chipped.
The entire banana "tree" is edible, from its young leaves (used pounded in the suppression of bleeding and the treating of wounds), to older leaves which are used as packing material for other fruits and vegetables, or as wraps for cooking food. Banana fiber is for making rope, mats, and sacks. Paper and paper boards are made from banana peel. Banana flowers are exported whole and dried for use in special dishes.
Saba are a large, angular banana that have a sweet, starchy flesh that is ideal for cooking. Also, the Saba does not have to be cooked, it can be eaten raw.
The nutritional value of a Saba banana is similar to a potato
Selecting and Buying
Ideal soil for growing bananas at home is a rich, deep soil that holds moisture well. Plants should be watered frequently as they are native to areas that receive a large amount of rainfall yearly.
Saba bananas are generally harvested between 150 and 180 days after shooting. The standard ripeness index is the fullness of the fingers (how plump the fruit within seems).
Preparation and Use
Saba bananas, with their starchy flesh are equally suited to eating raw or cooked. There are various preparations including fried, or grilled with a coating of sugar then chipped (banana-q), and in turon (wrapped in lumpia and fried), wine, catsup, in chips, steamed, boiled, braised, etc.
Conserving and Storing
Bananas are often pureed, frozen, candied, or dried when not eaten fresh.