Fehi bananas are a distinct group of bananas primarily located in the Pacific Islands. They belong to the Musa genus but are classified under the Australimusa section, setting them apart from the common dessert and plantain bananas that fall under the Eumusa section. These bananas have been a staple food for centuries, valued for their unique properties and adaptability to their native island environments.
Distinctive Characteristics of Fehi Bananas
Fehi bananas are recognizable by their unique growth habit, as the fruit bunches grow erect, pointing towards the sky, rather than hanging downwards. The fruits are stout and angular with a tough, fibrous peel that is brilliantly colored, ranging from bright orange to a deep coppery red. This vibrant peel protects flesh that is equally colorful in shades of yellow or orange.
Another characteristic of the Fehi banana plant is its sap, which is not clear but has a distinct pink, reddish, or purple hue. This colorful sap can easily stain skin and clothing. The plants are robust, with shiny green bracts on the flowering spike that contrast with the duller bracts of more common banana varieties. The leaves also show strong cross-corrugations.
Origin and Traditional Habitat
The origins of Fehi bananas are traced to the New Guinea area and the wider Pacific, where they are believed to have been domesticated independently from other banana types. Human migration was instrumental in their spread, with Polynesian and other seafarers carrying the plants with them as they settled new islands. Evidence suggests they were transported to the Marquesas Islands as early as 250 BCE and later to Tahiti around 800 CE.
These bananas thrive in the humid, tropical climates of the Pacific Islands, growing on mountain slopes and in lowland valleys. They exist in both cultivated and wild states and are frequently harvested from the wild. However, modern challenges such as pests, diseases, and destruction by wild animals have made some varieties increasingly rare in their traditional habitats.
Culinary Uses and Preparation
Unlike sweet dessert bananas, Fehi bananas are almost always cooked before being eaten. When raw, they have a starchy texture and a taste that is described as astringent or unpalatable. Cooking transforms the fruit, softening its dense flesh and developing a richer, more savory, and sometimes tangy flavor. The high starch content helps the banana hold its shape well during cooking, making it suitable for a variety of preparations.
Common cooking methods in the Pacific Islands include boiling, baking, and roasting. In Tahiti, a traditional preparation involves roasting them in an earth oven called an ahima’a. After cooking, the softened bananas are served as a side dish with meats or dipped in salted water. They can also be mashed and mixed with coconut cream or incorporated into puddings like banana po’e.
Nutritional Profile and Cultural Significance
Fehi bananas are notable for their nutritional content, particularly their high concentration of provitamin A carotenoids, the pigments responsible for their orange and red hues. Certain cultivars, such as ‘Karat’ and ‘Asupina’, contain significant levels of beta-carotene, which the body converts to vitamin A. One study found that the ‘Asupina’ cultivar contained over 20 times more beta-carotene than the common ‘Williams’ Cavendish banana. They are also a source of potassium and fiber.
Beyond their role as a food source, Fehi bananas hold cultural importance in Pacific Island societies. The colorful sap has been used as a dye for fabrics and ink. Other parts of the plant are also utilized; the large leaves can serve as roofing material or placemats, and the pseudostems have been woven together to create makeshift rafts. Though their prevalence has declined with the introduction of imported foods, they remain a symbol of traditional foodways and have been featured in the artwork of figures like Paul Gauguin.