Red banana (Lal kela)
(Red banana, Red dacca, Claret banana, Jamaican red banana, Red Cavendish banana, लाल केला)
Red banana (lat. Musa acuminata var. 'Red') is a variety of banana with a distinctive red or purple skin, setting it apart from the more common yellow bananas.
This variety is smaller, plumper, and has a creamier texture compared to the more widely known Cavendish banana. When ripe, the flesh of the Red banana is soft and sweet, with a flavor that hints at raspberry in addition to the traditional banana taste.
Red bananas are believed to originate in India, but may be native to Southeast Asia and the Pacific Islands and are now grown in many tropical and subtropical regions around the world, including parts of East Africa, South America, and the United Arab Emirates. Read more
They require a warm climate to thrive and are more sensitive to cold weather than their yellow counterparts. Nutritionally, red bananas offer a range of benefits. They are rich in vitamin C, vitamin B6, and potassium. They also contain a higher content of beta-carotene and vitamin D than yellow bananas, which gives them their unique color and contributes to their nutritional profile.
In terms of culinary use, red bananas are versatile and can be enjoyed raw or used in cooking. Their sweet flavor makes them an excellent choice for desserts, smoothies, and baking. Because of their sweetness and moisture, they can add a unique flavor and texture to a variety of dishes.
