Cretan Bananas
Estimated Inventory, lb : 0
Description/Taste
Cretan bananas are small in size, averaging 8 to 10 centimeters in length, and have a short, cylindrical, and plump appearance. Each banana has a slightly curved to straight shape and features tapered, pointed ends. The peel is smooth, semi-thick, rubbery, and taut, easily separated from the flesh. The peel also ripens from green to golden yellow and has a fleshy, pliable nature. Underneath the peel, the pale yellow flesh is creamy, smooth, and dense. The flesh is slightly firm, seedless, and known for its low water content, creating a more concentrated texture and flavor. Cretan bananas are aromatic and release a sweet, tropical scent. The fruits are edible raw once ripe and have a high sugar content, developing their signature sweet, fruity, and honeyed flavor.
Seasons/Availability
Cretan bananas are available year-round, with a peak season between mid-August through November.
Current Facts
Cretan bananas, botanically classified as Musa x paradisiaca, are a small-sized variety belonging to the Musaceae family. Bananas were introduced to the island of Crete in the early 20th century and were primarily planted as an ornamental for many years. The first types of bananas were shorter in stature and had a sweet, aromatic, and honeyed flavor. In the modern day, these same small fruits are still cultivated on the island and are collectively known as Cretan bananas, Mini bananas, and Local bananas. They are also sometimes known as Arvi and Malia bananas, named after their production region. Cretan bananas are favored for their small size, concentrated flavor, and dense texture. The bananas are grown without pesticides and post-harvest chemical preservation, positioning the fruits as a healthier alternative to imported Cavendish types. Cretan bananas have a shorter shelf life due to their natural cultivation methods and are sold at premium prices. Despite these characteristics, the petite bananas are highly sought after among the Cretans and are enjoyed in a wide array of fresh and cooked preparations.
Nutritional Value
Cretan bananas are believed to be a source of potassium to balance fluid levels within the body and fiber to regulate the digestive tract. Bananas, in general, contain calcium and phosphorus to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and magnesium to control nerve functions. Some sources also note that bananas contain vitamin C to strengthen the immune system and manganese to help the body form connective tissues.
Applications
Cretan bananas are characteristically sold in markets that are still attached to the peduncle of the plant. The peduncle is the stalk that supports the fruits, and each vendor typically has a stand that holds the peduncle upright to create an aesthetically attractive display. When consumers purchase the fruits, they pick out how many bananas they want from the peduncle, and the vendor cuts the fruits fresh from the stalk. Cretan bananas are primarily consumed fresh and are enjoyed as a sweet snack. Cretan bananas are also sliced and tossed into fruit salads or used as a topping over breakfast dishes. Sprinkling the flesh with lemon juice is recommended to slow the fruit’s natural browning. While less common, Cretan bananas are blended into smoothies and shakes. In addition to fresh preparations, Cretan bananas are incorporated into bread, cakes, tarts, and other desserts. They are also simmered into jams, cooked into fillings, or lightly fried and topped with cinnamon and honey as a simple dessert. Cretan bananas pair well with spices such as nutmeg, cloves, cardamom, and cinnamon, nuts including hazelnut, walnuts, and almonds, and fruits such as blueberries, coconut, and strawberries. Unopened Cretan bananas will last up to ten days when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Cretan bananas are celebrated through an annual Banana Festival in the Arvi village on the island of Crete. Arvi is a southeastern coastal region near the capital city of Heraklion and is known for its warm, protected climate. Banana plants are sensitive to strong winds, and Arvi’s geographical location and topography help to create an ideal environment for banana cultivation. The Arvi Gorge also supplies the village with fresh water, contributing to the banana’s sweet, aromatic taste. The Banana Festival is annually held for three days in August and was established by the Arvi Cultural Association to attract visitors and promote the specialty crop. During the festival, Cretan bananas are celebrated and served fresh or prepared in various baked goods, desserts, and liqueurs. The event also features live music, locally made products, and social gatherings to connect the community.
Geography/History
Cretan bananas are native to Crete, Greece, and were first planted on the island in 1923. Much of the early history has been debated, with two prevalent theories tracing the banana’s introduction. The first banana plant was thought to have been brought to Crete by a monk named Loukas, who visited Sinai in Egypt. The monk planted the banana at the Monastery of Agios Antonios in the Arvi region. The second theory claims that the Prime Minister of Crete, Viannit Georgios I. Papamastorakis, brought the fruits back from Egypt and gave them to the monks to plant at the monastery. Regardless of the initial introduction, bananas were first grown at the monastery, and nearby residents would take cuttings from the plant and add them to their yards as ornaments. Bananas remained mostly decorative throughout Crete for several years as it was not known that the fruits were edible. It wasn’t until a visiting doctor took the fruits from the plant and ate them that they became aware of the fruit’s edibility. In the 1930s, Cretan bananas were shipped and sold to Athens but were not consumed locally. Cultivation also expanded outside of Arvi, and the fruits were planted in Malia and other growing regions. Cretan bananas were eaten locally in the 1950s and were a premium fruit for many years. In the 1980s, a decision to allow imported fruits into Crete was passed, and the island was saturated with imported banana varieties from Africa and South America. After this economic change, almost all of the Cretan banana plants were uprooted from the island as they could not compete with the low costs of the imported bananas. It has been estimated that of the 10,000 acres of land that used to grow bananas in the early 1980s, only around 800 acres remain in active cultivation of the fruits. Today, Cretan bananas are cultivated in the regions of Arvi, Malia, Sitia, Rethymno, Chania, and Lerapetra. The fruits are grown in outdoor cultivation, greenhouses, and polytunnels and are sold through weekly open markets, farmstands, and select commercial grocers. Cretan bananas are sold domestically in Crete and are also exported to other countries within the European Union.
