Nowadays, the banana is one of the most popular fruit in the world. In this article we will let you know why. From the tropical yellow fruit to the banana leaf used for cooking and wrapping food, it is not only delicious, but also versatile. Peruvians not only choose it for its sweetness and naturalness, we also appreciate that it is healthy and wholesome.
This fruit is highly valued among people who have acquired healthy eating habits knowing of its nutritional benefits, balanced in macro and micro nutrients, as well as for its contribution to the daily diet as a complement to the good health. All these characteristics are found in the Peruvian banana passion fruit.
Peruvian plantain: a fruit with flavor and nutrition
Although the plantain was originally and mainly grown in Latin American countries, its consumption has now spread to the entire planet. In Peru it is one of the most consumed fruits, especially in the Amazon region. Much of the national production comes from extensive plantations located below 2000 meters above the sea level, in regions such as Piura, San Martín and Huánuco. Lima has always being the main commercial destination.
It is a fruit that cannot be missing in the daily diet, due to its health benefits and excellent flavor. It has a high content of vitamins and minerals that play an important role in the health of the human organism. The Peruvian banana passion fruit stands out for its potassium, magnesium, calcium, iron, and vitamin C content. In addition to its nutritional content, this product has antioxidant and anti-inflammatory properties that protects against many chronic diseases.
Most consumed banana varieties of Peru
Most peruvians eat the Peruvian banana passion fruit every day, either alone or to accompany their food. The reason is because this fruit is not only healthy, it is also delicious and economical. It is available throughout the year, but its consumption is highest during the summer months (December-March), because it is a fruit that has moisturizing properties.
There are several varieties, each one with different characteristics and uses. The main varieties consumed in Peru are:
Silk banana
It is characterized by having a bright yellow peel and a whitish pulp. It is usually eaten raw, but can also be included in salads fruit, condensed milk, juices, and even desserts.
Island banana
It has a sweeter flavor than the silk banana. The island banana is a great source of vitamins A, C, E and B complex. Its peel is yellow and quickly turns black as it ripens, and its flesh has an orange to pinkish tone. It is usually consumed raw or fried.
Plantain bellaco
It comes from the jungle and warm areas. When it is color green, it is used to make patacón and salted chifle, while when it is ripe, it is consumed grilled or as sweet chifle. The mixture of green and ripe bananas is used to prepare the famous “tacacho”, a typical dish from the Peruvian jungle.
Apple plantain
Its called like that because the flavor of its pulp is sweet and slightly sour, resembling the taste of apples. It is characterized by its wide body, similar to a small barrel. It is commonly eaten raw, as part of a dessert or fried.
Sponge banana
It stands out at sight for its small size that makes it ideal to be eaten as a snack. Its peel is yellow, its pulp is white , and its flavor is quite sweet when ripe. It is also usually eaten in desserts, browned with butter.
Contact us
For more information about Peruvian banana passion fruit, click here http://anproex.com/. Also, for more information about all products our company offers, please call 956 052 737. On the other hand, we have a mail for consultations, ventas@anproex.com. We are located at 267 Monterrico Chico Avenue, Santiago de Surco, Lima – Peru.
