Matti Bananas
Estimated Inventory, lb : 0
Description/Taste
Matti bananas are small in size, averaging 40 to 60 grams in weight, and have a slightly curved, cylindrical shape with tapered, elongated, and pointed ends. The fruits notably bear a long apex, ranging from 2 to 3 centimeters in length, and showcase a few distinct ridges and creases on the surface. The peel is thin, smooth, and rubbery, ripening from green to golden yellow with maturity. Matti bananas also develop brown markings and spots as they ripen. The peel is easily broken and removed, revealing semi-firm, white to ivory flesh. The flesh has a unique powdery nature and sometimes contains a few tiny, undeveloped black seeds in the center. Matti bananas are edible once ripe and release a memorable floral-sweet scent, said to smell like the Manoranjutham flower. Ripe Matti bananas have a honeyed, sweet, tangy, and fruity taste.
Seasons/Availability
Matti bananas are available in the summer and monsoon seasons in India, from March through October. The variety may also be found throughout the year in other growing regions worldwide.
Current Facts
Matti bananas, botanically a part of the Musa genus, are a category of Indian bananas belonging to the Musaceae family. The fruits grow in large, cascading bunches weighing 12 to 19 kilograms on plants reaching 2 to 3 meters in height and each bunch has a distinct arrangement with the fruits growing sideways and in different directions. This directional nature is often described as the banana bunches having a “wind-blown” appearance, and one plant can produce 120 to 150 fruits. Matti bananas are from Southern India and are praised for their sweet and sour flavor and easily digestible nature. There are six recognized varieties generally classified under the Matti banana name. These varieties include Nal Matti, Sundari Matti, Nei Matti, Theyn or Thaen Matti, Kal Matti, and Semmatti. Each individual variety will vary slightly in appearance, aroma, and flavor, but they are mostly cultivated in the same banana growing regions. Throughout Tamil Nadu in India, Matti bananas are rare and are only grown in small quantities on banana plantations. The variety is often sown as a secondary crop in between plants of the more commercially popular Nendran banana and are challenging to cultivate due to their disease susceptibility and long maturation period. Matti bananas mature over 11 to 12 months and are sometimes called Baby bananas, Crocodile bananas, and Crocodile Finger bananas in markets for their small size and elongated apex. The bananas are treasured for fresh eating and are mainly savored as a seasonal delicacy.
Nutritional Value
Matti bananas have not been extensively studied for their nutritional properties. The variety is said to be a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. Bananas also provide vitamin B6, manganese, magnesium, phosphorus, and folate to help the body control nerve functions, produce red blood cells, support bones and teeth, and aid in proper brain development. In Tamil Nadu, it is common for babies to be fed bananas as some of their first solid food. Matti bananas are a popular varietal for babies as they are low in the total soluble solids content, or TSSC, and are easy to digest.
Applications
Matti bananas have a sweet and tangy taste suited for fresh preparations. The variety is primarily consumed out of hand and is savored as a snack. Matti bananas are small in size and are edible ripe, allowing them to be consumed in one sitting. It is recommended to wait until there are some dark brown markings on the peel before consuming and the flesh is sometimes sprinkled with spices for added flavoring. Matti bananas are also tossed into fruit salads, served as an edible topping over parfaits, oatmeal, or pancakes, or added as a simple side to main dishes. In India, Matti bananas are sometimes blended into shakes, smoothies, and other beverages or they are added to pudding and custards. While less common, the fruits can be mashed and incorporated into batters and other desserts. Matti bananas pair well with coconut, mango, and jackfruit, spices including cumin, curry leaves, and turmeric, chocolate, and vanilla. Whole, unripe bunches should be left at room temperature to mature. Once ripe, Matti bananas should be immediately consumed for the best quality and flavor and will keep for a few days in a cool, dry, and dark location.
Ethnic/Cultural Info
Matti bananas are traditionally incorporated into wedding celebrations throughout the Indian state of Tamil Nadu. Before the wedding, local banana plants are decorated and placed outside of houses and venues to signify a marriage is occurring. Banana leaves are also strung into garlands as festive and meaningful decorations. On the day of the wedding, bananas are eaten with milk as a part of the oonjal, a prewedding tradition where the couple sits on a wooden swing while traditional folk songs are sung around them. The bananas and milk are meant to help ease the couple’s minds before the ceremony. Bananas are also intertwined into the customary meal served after the wedding. Banana leaves are used to serve food, and some communities choose to serve a ripe banana to mark the conclusion of the meal.
Geography/History
Matti bananas are native to the Kanniyakumari district in the state of Tamil Nadu in Southern India. Much of the variety’s history is unknown and most documented research claims Matti bananas have been grown for several generations in the Western Ghats area of Kanniyakumari district. The variety was thought to have been first cultivated by the Kani tribe, and over time, the bananas spread from the hillside regions to the plains. Matti bananas are a specialty variety in Tamil Nadu, and when in season, several written accounts note the presence of the banana bunches being hung in markets and stores, filling the air with their distinct floral-sweet fragrance. Matti bananas were notably documented in 1965 in researcher Jacob Kurien’s book “Madras Bananas-A Monograph.” In this book, Matti bananas are recorded being grown in the South Travancore Hillas near Nagercoil in the Kanyakumari district. The variety remained primarily localized to the state of Tamil Nadu and eventually expanded in cultivation to banana growing regions throughout the state. In 2021, an application for a Geographical Indication tag, also known as a GI tag, was submitted for Matti bananas. The variety was granted a GI tag in 2023, and this recognition highlights the importance of the banana’s cultivation region. Matti bananas develop their distinct flavor and aroma from the fertile soil of Kanniyakumari and the region’s tropical climate mixed with high rainfall. Outside of Kanniyakumari, the variety is sometimes grown but will not bear the same signature texture and flavor. Today, Matti bananas are primarily grown in the Dovalai, Kalkulam, Western Ghats, Agatheeswaram, Thovolai, Thiruvattar, and Vilavankode communities in the Kanyakumari district of Tamil Nadu. The bananas are seasonally sold through local markets, directly from growers, and select vendors. Matti bananas have also been found in markets in Australia and other regions worldwide as a rare, specialty cultivar grown in small quantities.
