Thai bananas

Nam Wah (Thai) bananas develop in pairs along the middle stem of the tree. The fruits are between 10 and 13 cm long, roughly the size of the Cavendish. The Thai banana goes from green to yellow to midnight black as it ripens. Underripe Nam Wah bananas have a more acidic flavor than ripe bananas, which have a sweet, creamy taste. The peels of the Thai banana are cooked and used to produce a tasty, nourishing tea in Vietnam, while the stems are frequently given to animals.

Although the Thai banana can be eaten raw, it is most frequently utilized in cooking. Vietnamese cuisine known as chuoi chien is made with mashed, cooked Thai bananas. The mashed bananas are fried in a batter comprised of rice and all-purpose flour to create these street cuisine fried bananas. Additionally, the bananas can be cooked, sliced into pieces, and used for puddings and creams.