Blood banana
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 A blood banana bunch
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| Musa sumatrana |
The Blood banana (Musa sumatrana), also known as the Red banana tree, is a species of Musa native to Sumatra.
Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. They are imported from Costa Rica and are a favorite in Central America.
Selection Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets.
Storage Store bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.
Preparation Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are one of varieties commonly used for store bought dried bananas.
 A young blood-banana tree at Longwood Gardens |
 A closeup of a leaf |
