Karat: The Orange-Yellow Banana of Micronesia

On my recent trip to Italy, I met with Lois Engelberger of the Island Food Community of Pohnpei (one of the islands of Micronesia) and she was telling me of a traditional fruit, the Karat Banana. This banana (the two on the right - peeled and unpeeled) has a particularly creamy texture, high levels of riboflavin and beta-carotene. It is often used in Micronesia as the first food for children. Has anyone tasted this fruit? Dr. Engelberger said that if possible (importing fruits is not easy) she would try to get some karat bananas sent to me in Chicago. The conference she was attending raises an issue interesting for LTH'ers: how to use indigenous food knowledge to support nutrition.

I recently listened to an episode of Fresh Air that featured Dan Koeppel discussing his book Banana: The Fate of the Fruit That Changed the World. On top of the many things I learned (for instance, experts predict that a fungus will soon kill off the current variety of banana that we enjoy in great quantity today), I also gained a great desire to try one of the varieties of banana that is too delicate for easy exporting. Will doing so ever be possible without me traveling somewhere tropical? Is some exotic banana variety the next mangosteen?

I remember a long time ago watching with some excitement a Food Network show where they described a varietal banana grower in Southern California who offers tastings to compare and contrast them at his farm. I can't find any reference to it online (although I did see some references to a banana farm that's shut down) I did, however, come across bananas.org which might be an interesting place to explore.

I had read an article in Smithsonian about bananas and the coming fungal crisis.

Bananas that we eat in the US are not only all the same variety, they're all clones from a single, infertile variety. Worldwide, bananas are the fourth most important crop after rice, wheat and corn, and is the major staple crop across most of sub-Saharan Africa: 550 lbs per capita per year in Uganda or Burundi, compared with 26lbs in the US.

The fungus is whiping out our standard banana, and we can't breed in resistance, because there's no breeding going on. Gene splicing is being done, as is development of other varietals, but it's going to take a while.

Very interesting read.

GAF wrote:Dr. Engelberger said that if possible (importing fruits is not easy) she would try to get some karat bananas sent to me in Chicago.

Gary,

Fruit & Spice Park and Robert is Here in Homestead, Florida provide opportunities for exotic fruits a little closer to home.

Enjoy,
Gary

JoelF wrote:I had read an article in Smithsonian about bananas and the coming fungal crisis.

Bananas that we eat in the US are not only all the same variety, they're all clones from a single, infertile variety. Worldwide, bananas are the fourth most important crop after rice, wheat and corn, and is the major staple crop across most of sub-Saharan Africa: 550 lbs per capita per year in Uganda or Burundi, compared with 26lbs in the US.

The fungus is whiping out our standard banana, and we can't breed in resistance, because there's no breeding going on. Gene splicing is being done, as is development of other varietals, but it's going to take a while.

Very interesting read.

The World’s Top Banana Is Doomed and Nobody Can Find a Replacement

https://www.wsj.com/article_email/the-w ... TYxNjk1Wj/