Banana: a fruit before summer
As winter slowly fades away, fresh seasonal fruit are still rare on the markets. That is the perfect time to re-discover one of our usual products: bananas. Produced on Martinique and Guadeloupe, the two main islands of the French West Indies, French Bananas cultivate their difference. Indeed, since 2008, 700 bananas planters decided, through a “Sustainable banana policy”, to protect the environment as well as the social and economic issues of their field.
The latter is the main private employer of the islands with 6000 workers and even 300 ones on Metropolitan France. Each week, their work enables 27 millions of bananas to reach the European Union. As the first export product of the islands, it represents 260 000 tons a year, for a value of 150 million of Euros. This policy is also encouraging the sustainable cultivation. Reducing the environmental footprint by reducing the use of pesticides is one of the planters’ main topics. They also try to handle their wastes, to have a good use of water and to protect the biodiversity.
Varieties and taste
Several banana varieties can be found on the islands but their taste also changes according to their ripeness or soil. “Planter selection” bananas are grown on the plain, “Mountain selection” bananas are cultivated on the sides of volcanoes, at more than 350 meters. The most original is the pink banana, copper-tainted and very tasty. With taste and nutritional qualities, bananas are rich in fibers, potassium, C and B6 vitamins. Bananas should be kept at room-temperature to be eaten raw or to be drunk in juice or in cocktails. Cooked, they are sweet in dessert and original for a main course.
Also discover our Recipe of the week.