Get To Know Cavendish Banana
Fresh Cavendish Banana is the most widely grown banana cultivar.
These fruits are ubiquitous, cheaply available year round in fresh form.
The story of the Fresh Cavendish Banana is actually a fascinating glimpse into the world of commercial banana cultivation.
Cavendish bananas are most commonly eaten fresh, though they may be fried or mashed and chilled in pies or puddings.
They may also be using for flavour muffins, cakes, or breads.
They are cooked when ripe or immature.
A ripe fruit contains as much as 22 percent of carbohydrate and is high in dietary fibre, potassium, manganese, and vitamins B6 and C.
Banana growers turned to another breed that was immune to the fungus of the Cavendish, a smaller and by all accounts less tasty fruit but one capable of surviving global travel and, most importantly, able to grow in infected soils.
Though banana-growing habitats still have their own breeds, practically all bananas exported to foreign markets such as Europe, the UK and North America, are Cavendishes, clones of the first Chatsworth plant.
And a quarter of the bananas eaten in India are Cavendishes while practically all the bananas sold and consumed in China.
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