Nino Bananas

[CathyPA]

I went to the grocery store tonight and while in the produce section saw something new, at least to me. Next to plantains, there was a section which held something called Nino bananas. They were in bunches like regular bananas, with basically same coloring as well, but they were about 1/3 the size of a regular banana, kind of midget-size and plump looking.

Anyone familiar with these? Can they be eaten as there are, need to be cooked? No one from produce was available, and the staff (kids basically) had no clue.

Cathy

[SQ]

My dh really enjoys these. We first encountered them in Barbados where they called them "figs". He eats them like regular bananas. Their skin is thinner and the flavor is more intense (almost concentrated) than full-size bananas. Occasionally I buy them locally, but often they're bruised and I can't find a good bunch. If yours look good, you should try them. Eat when nice and ripe.

[CathyPA]

Thanks SQ. They looked very good, just a little bit of green. I am going to go back tomorrow and buy some. I thought they might be kind of neat for a fruit platter.

Cathy

[maizeyoats]

Another thing....they are great for little children who can never eat a whole banana. These are just the right size.

[Vanessa]

Guineitos niños or finger bananas are a variety of bananas very popular in the Caribbean. They resemble a thumb finger. The flesh when ripe is very sweet. Not to be used when unripe. It is delicious fried in butter with grated parmessan cheese or in wine or butter sauce

Fried Fingers in Disguise
(makes 36)
A-18 finger bananas ripe
B- 1 c flour
1/2 tsp salt
1/2 tsp baking powder
1 cup water
C- vegetable oil for deep frying
Peel finger bananas and cut into 2 slices lenthwise
In a bowl blend ingredients included in B. Dip finger bananas slices gradually and remove with a slotted spoon
Deep fry in oil heated to 375 until golden brown. Remove and drain on absorbent paper

Finger bananas with cheese
A- 12 ripe finger bananas ripe but firm to the touch (yellow skin)
B- Veg oil or butter for frying
C- 2 tablespoons freshly grated Parmessan cheese
Peel bananas and brown to a golden color in a frying pan over moderate heat in oil, butter or fat
Drain on paper towels. Set on a platter and sprinkle with cheese.

Finger bananas in wine
A- 4 tab butter
18 finger bananas RIPE but firm to the touch
B- 1 c sugar
C- 1/2 c water
1 tsp vanilla extract
D- 1/2 c Grand Marnier or Muscatel wine
In large frying pan, melt butter slowly. Peel bananas add and brown to a golden color over moderate heat.
Sprinkle bananas with sugar included in B.
Mix water and vanilla extract (in C) and pour over bananas. TUrn heat to mod high and bring to a boil. Reduce to moderate and boil 5 mins
Pour wine over finger bananas and boil until syrup thickens to taste

[cchhbb]

I used to eat these all the time when I worked in Puerto Rico. They are soooo sweet and good. I used to pull off the highway just to buy them off of some strangers truck. Too bad I could never bring them home with me. I got busted several times for trying to bring fruits and vegetables back to the mainland that my employees had given me. It got to the point where the department of agriculture guy at the airport would ask me everytime that I came through what I was bringing. I'm envious that you found these bananas at your store.

Cheryl

[CathyPA]

First chance I've had to post again since the other day. Vanessa, thanks so much for the recipes. I'm excited about trying them. Didn't get back to the store like I planned, so I'm doing that this morning. With the responses, I'm really looking forward to trying them.

Thanks again, Cathy