Kolikuttu Bananas
Estimated Inventory, lb : 0
Description/Taste
Kolikuttu bananas are a small to medium-sized varietal, averaging 10 to 15 centimeters in length, and have a short, thick, and plump appearance with a straight to slightly curved, cylindrical shape. The variety showcases a blunt, rounded tip on the non-stem end, sometimes labeled as the nose, and the peel is smooth, taut, and thin, splitting open easily when ripe. Kolikuttu bananas mature from green to golden yellow, and it is common for the variety to develop spots and dark markings with age. The black-brown markings are often seen as a sign of the flesh sweetening and are not a sign of spoiling. Underneath the peel, the cream-colored flesh is soft, dense, and creamy, mainly being found seedless. Look for Kolikuttu bananas that are dark yellow and have yellowed on the stems. If the stems are still green, the fruits have not reached maturity. Bananas that appear slightly cracked or ready to fall from the stem are also valued when picking ready-to-eat fruits. Kolikuttu bananas have a perfume-like aroma with tropical, flowery, and fruity notes. When ripe, the bananas are edible raw and have a subtly sweet, tangy, and uniform flavor with faint vanilla, floral, and apple-like nuances.
Seasons/Availability
Kolikuttu bananas are available year-round.
Current Facts
Kolikuttu bananas, botanically a part of the Musa genus, are small, tropical fruits belonging to the Musaceae family. The fragrant, short, and thick bananas grow in bunches on plants that can reach 2 to 3 meters in height and are a popular cultivar commonly grown in Sri Lanka and India. The name Kolikuttu is a regional descriptor for a category of bananas and a specific variety. Within the Kolikuttu category, varieties sold in fresh markets in Sri Lanka include Puwalu, Kolikuttu, Suwendel, and Rath Kehel. Kolikuttu bananas are a triploid AAB hybrid of Musa balbisiana x acuminata, and the bananas are thought to be a type of Silk banana, also known as Manzana, Apple, and Tundan. The variety is one of the most favored dessert or fresh-eating bananas in Sri Lanka and is widely found in local markets. Despite their popularity, Kolikuttu bananas are challenging to produce commercially as the fruits often drop from the bunches when ripe. The thin skin also rips open, making transport difficult. In the modern day, Kolikuttu bananas are utilized as a food source and religious offering and are selected for their aromatic nature and sweet and tangy tropical taste.
Nutritional Value
Kolikuttu bananas are a source of fiber to stimulate the digestive tract, vitamin C to boost the immune system, magnesium to control nerve functions, and potassium to balance fluid levels within the body. The variety is also a good source of calcium to build strong bones and teeth, amino acids to help carry nutrients and build muscles, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamins B12 and D, zinc, manganese, and copper. In natural medicines of Sri Lanka, Kolikuttu bananas are used to improve moods, reduce depression, and calm the nervous system.
Applications
Kolikuttu bananas have a sweet, tangy taste suited for fresh preparations. The variety is typically consumed fresh and is enjoyed as a snack or healthy dessert. Kolikuttu bananas can be sliced and mixed into fruit dishes, used as an edible topping for pancakes, or layered into parfaits. The bananas can also be served with jam, nut butter, or hazelnut spreads as a snack, pureed and frozen into ice cream, or blended into smoothies and shakes. In addition to raw preparations, Kolikuttu bananas can be fried in coconut oil and tossed in powdered sugar, sauteed in brown sugar to create a layer of caramelization, or wrapped in pastry and fried. The variety can also be mashed and incorporated into desserts and baked goods, mainly puddings, bread, muffins, and cakes. Kolikuttu bananas pair well with other fruits such as papayas, mangoes, berries, apples, and grapes, herbs such as parsley, lemongrass, and cilantro, nuts including peanuts, macadamia, walnuts, and almonds, chocolate, maple syrup, and honey. Kolikuttu bananas should be stored at room temperature in a cool, dark place away from direct sunlight. Once ripe, the fruits will keep for a couple of days. Kolikuttu bananas can also be frozen or dried for extended use.
Ethnic/Cultural Info
Kolikuttu bananas are the preferred variety in Sri Lanka to give as a religious offering at Buddhist and Hindu temples. Bananas are closely associated with the spiritual realm in Sri Lanka, and the entire plant is utilized in religious practices. Banana plants are used as wedding decorations to symbolize a blessing of fertility, and the stems of the plants are hung in temples, as it is believed the gods may inhabit the plant's soul. Banana leaves are also used as plates for temple offerings and are valued for their subtle aroma, waterproof nature, and clean appearance. During the Sinhala and Tamil New Year, Kolikuttu bananas are carried on journeys and are used in homes for traditional recipes. One of the most popular dishes served during the celebration is kiribath, a type of rice cake or rice pudding made from cooking rice in coconut milk. Kolikuttu bananas are paired with this dish to create a sweet, festive meal.
Geography/History
Kolikuttu bananas are native to Southeast Asia and are descendants of ancient varieties. Much of the variety’s history is unknown, but Kolikuttu bananas are well established within Sri Lanka and Southern India. The cultivar grows in the wild and is planted in home gardens and commercial sites. Bananas, in general, have been present in Sri Lanka for thousands of years, and some archaeological findings point to wild bananas being consumed by the Balangoda Man, a people group who inhabited parts of Sri Lanka around 10,000 BCE. Over time, bananas were selectively bred by civilizations throughout Sri Lanka and India, eventually creating the varieties consumed today, including Kolikuttu bananas. Today, Kolikuttu bananas are grown in the intermediate zone in Sri Lanka and are sold throughout the country in fresh markets. The variety is also found through select growers in India.
