Saba Banana
- Womenscorner Desk
- November 4, 2020
Saba banana (pron. sah-BAH or sahb-AH), may be a triploid hybrid (ABB) banana cultivar originating from the Philippines. it's primarily a cooking banana, though it can also be eaten raw. it's one among the foremost important banana varieties in Philippine cuisine. it's also sometimes referred to as the "cardaba banana", though the latter name is more correctly applied to the cardava, a really similar cultivar also classified within the saba subgroup.
Saba bananas are one among the foremost important banana cultivars in Philippine cuisine. The fruits provide an equivalent nutritional value as potatoes. they will be eaten raw or cooked into various traditional Filipino desserts and dishes like maruya/sinapot, turrón, halo-halo and ginanggang. it's also popular in Indonesia, Malaysia, and Singapore in dishes like pisang aroma (similar to the Filipino turrón), pisang goreng (fried bananas), kolak pisang, and pisang kepok kukus (steamed banana).
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Saba is additionally processed into a Filipino condiment referred to as banana ketchup, invented by the Filipino food technologist and war heroine Maria Y. Orosa (1893–1945). The dark red inflorescence of saba (banana hearts, locally known within the Philippines as puso ng saba) are edible. The waxy, green leaves also are used as traditional wrappings of native dishes in Southeast Asia . Fibers also can be taken from the trunk and leaves and wont to manufacture ropes, mats, and sacks.
Saba bananas also are cultivated as ornamental plants and shade trees for his or her large size and showy coloration.
Origin- Philliphines
