Bellaco Bananas
Estimated Inventory, lb : 0
Description/Taste
Bellaco bananas vary in size, depending on growing conditions, but are generally a larger varietal, averaging 5 to 8 centimeters in diameter and 25 to 40 centimeters in length. The fruits have a cylindrical, slightly curved appearance with defined, angular edges tapering to pointed tips. The angular ridges on the peel extend the length of the fruit, and the peel is smooth, thick, taut, and tough. The peel showcases bright green hues when unripe, transitioning into shades of golden yellow with maturity. Dark brown spots may also develop on the surface, but these markings and discoloration are generally superficial. Often, consumers use these dark spots to indicate that the fruits have ripened and developed a sweeter taste. The peel is easy to open by hand, and the flesh ranges in color from yellow and cream-colored to a pale salmon-orange. When cooked, Bellaco bananas have a dense, starchy, semi-firm, and solid nature with a chewy, creamy, and fine-grained consistency. The flesh is also found seedless or contains a few tiny black undeveloped seeds. Bellaco bananas release a subtly sweet, vegetal, and fruity aroma, depending on the degree of ripeness. The fruits are typically cooked and have a sweet and sour taste when young, developing a sweeter but still tangier flavor when ripe.
Seasons/Availability
Bellaco bananas are available year-round.
Current Facts
Bellaco bananas, botanically classified as Musa paradisiaca, are a tropical culinary species belonging to the Musaceae family. The large fruits grow in bunches on herbaceous flowering plants and are a part of the AAB genome group, meaning the species has one set of chromosomes from Musa balbisiana and two sets of chromosomes from Musa acuminata plants. Bellaco bananas are one of the most popular varieties commercially grown and sold in Peru. The fruits are primarily cultivated in the warmer Peruvian Amazonian regions and are sold across the country as a cooking banana. Bellaco bananas are typically referred to as Plátano Bellaco in Peru, as plátano is a general descriptor for both plantains and bananas. Bellaco bananas are also known as Hartón Plantain, Plátano Macho, Cuerno, Maduro, and Barraganete. The variety is consumed in its young green and mature yellow states and is a versatile culinary ingredient, adding texture and flavor. Bellaco bananas are incorporated into sweet or savory preparations and are used in a wide array of cooked dishes.
Nutritional Value
Bellaco bananas have not been extensively studied for their nutritional properties. Bananas, in general, are a source of fiber to regulate the digestive tract, magnesium to control optimal organ functioning, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. The fruits also provide vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, phosphorus to repair tissues, and other nutrients, including vitamin K, zinc, folate, and B vitamins.
Applications
Bellaco bananas have a sweet and tangy taste suited for cooked preparations. The variety is notably used in various stages of ripeness. Young, green Bellaco bananas are not eaten raw and are only cooked. Yellow, mature Bellaco bananas can be eaten raw, but they are still mostly cooked to develop a richer, savory flavor. Bellaco bananas are popularly sliced and fried into crunchy chips, often referred to as chifles in Peru. They are also cut into wedges and roasted, steamed, or fried as a side dish to rice and meat-centric meals. Bellaco bananas are popular throughout Lima during the winter season and are cooked to warm the body. The fruits are incorporated and fried into patacones, another name for fried tostones, or they are cooked and served as a side dish to ceviche, Peru’s national dish. Bellaco bananas can be sprinkled in cheese, mashed into cups to hold various meats and fried, or simmered into sancochado, a hearty soup. Seco de Chavelo is a traditional dish of farmers incorporating elements such as dried meats, chile peppers, tomatoes, and onions with bananas. The fruits can also be dried into flour for thickening bread, soups, and cakes, or blended into upe, a morning Peruvian drink. Bellaco bananas pair well with meats such as beef, pork, and poultry, herbs including parsley, cilantro, and mint, legumes, and rice. Whole, unopened Bellaco bananas should be ripened at room temperature and can be kept for a few weeks in a cool, dry, and dark place. To increase ripening times, the bananas can be wrapped in newspaper and stored in a sealed plastic bag.
Ethnic/Cultural Info
Bellaco bananas are famously used in tacacho, a traditional dish of the Peruvian Amazon. Tacacho is served at varying times, depending on the region, as some communities regard it only as a breakfast food, while others eat it regularly at any time of the day. The dish is considered a common selva, or jungle meal, and is comprised of smashed plantains shaped into a ball with cured meat and fried. The smashed plantain mixture uses a combination of fruits in their younger, green state and more mature, yellow state, and the cured meat is typically smoked pork. The name tacacho is believed to be derived from the Quechua words “taka chu,” meaning “beaten.” Quechua is an ancient language of Indigenous South American populations, and the name was given for the way the plantains are mashed or “beaten” into round balls. Tacacho is a customary dish that has been prepared for centuries, and the recipe has remained throughout the modern day as a staple meal in tropical jungle regions. The dish is favored for its smooth, savory, and sweet flavor and is often served with fresh fruit juices to complement its richness. Versions of tacacho are also prepared in neighboring countries using varying ingredients.
Geography/History
Bellaco bananas are descendants of varieties native to Southeast Asia. Scientists believe Southeast Asia is the center of origin for many wild and cultivated banana and plantain species, and the fruits can be traced back to 8,000 to 5,000 BCE in this region. Bananas and plantains eventually spread outside Southeast Asia through migrating peoples and trade routes, arriving in India and East Africa as early as 3000 BCE. Bananas and plantains were also spread through Spanish and Portuguese explorers beginning in the 16th century and were planted in South America. After their introduction, various banana and plantain species were selectively bred throughout South America to create improved varieties for commercial cultivation. The exact history of Bellaco bananas is unknown, but the fruits are said to grow below 1,300 meters in elevation and thrive in tropical climates. Bellaco bananas are extensively cultivated throughout Peru and are found in the regions of Ucayali, Oxapampa, Piura, Tumbes, Puerto Inca, Leoncio Prado, the Amazon, Tocache, Lamas, and Huallaga. Today, Bellaco bananas are offered in their growing regions and are also transported across Peru for sale in local markets. The variety is also sent to Lima, where it is sold commercially as a culinary fruit. The Bellaco bananas featured in the photograph above were sourced through markets in the Surquillo and Miraflores districts in Lima, Peru.
