When you peel a banana, you expect to see a white or yellow interior. Discovering a purple hue within your fruit can be surprising, prompting curiosity. This coloration is characteristic of certain banana varieties, departing from the familiar. It leads many to wonder about this purple flesh.
Why Bananas Turn Purple Inside
The purple color inside some bananas is natural, attributed to anthocyanins. These pigments are antioxidants in many plants, responsible for red, blue, and purple colors. Like blueberries and red cabbage, certain banana cultivars produce these pigments. This pigmentation is not spoilage; it indicates a genetic predisposition. Anthocyanin levels vary, leading to shades from subtle to deep violet.
Purple bananas differ from yellow Cavendish, which lacks high anthocyanin levels. Their interior is natural, making them safe and edible. Anthocyanins indicate beneficial plant compounds, highlighting banana diversity.
Types of Bananas with Purple Flesh
While Cavendish bananas dominate markets, hundreds of varieties exist, some with unique internal coloration. Saba banana cultivars (Musa acuminata x balbisiana ‘Saba’) can display a purplish tint. This hybrid, cultivated in the Philippines, is primarily a cooking banana, developing a subtle purplish hue in its starchy flesh when ripe or cooked. Saba’s skin is typically thick and green, ripening to pale yellow, offering no hint of internal color.
Beyond Saba, other lesser-known or heirloom varieties from tropical regions display pronounced purple flesh. These include wild types with higher anthocyanin genes. For example, “red bananas” (like Red Dacca) have reddish-brown skin and pinkish flesh, but can develop a deeper purple tint. These cultivars originate from Southeast Asia or the Pacific Islands, areas rich in banana diversity. Their appearance varies, but their defining feature is unusual internal pigmentation.
Flavor, Texture, and Uses
Purple bananas offer a distinct sensory experience compared to yellow varieties. Flavor varies by cultivar; many are sweeter and richer than Cavendish, sometimes with subtle berry-like undertones from anthocyanins. Some varieties also exhibit a slightly acidic or earthy taste, adding complexity. Texture also differs, ranging from firm and starchy (especially cooking varieties) to creamy and soft when ripe.
Purple bananas are versatile in culinary applications. Starchy, firm varieties, like Saba, excel in cooking. They can be boiled, fried, or baked for savory dishes, stews, or traditional desserts. Their firmer texture helps them hold shape.
Softer, sweeter types are delightful raw, in fruit salads, or alone. Their vibrant color also makes them attractive in smoothies, adding a natural purple hue and unique flavor.
Sourcing and Storage
Locating purple bananas can be a challenge, as they are not as widely distributed as yellow varieties. Find them at specialty grocery stores, especially those with international or exotic produce. Asian or ethnic markets are also good resources, as many purple varieties are staples in various cuisines. Online retailers specializing in rare fruits are another option; availability varies seasonally. When selecting, look for firm, unblemished fruits with consistent color (green or reddish depending on variety), free from bruising.
Store purple bananas similarly to other types, with minor adjustments based on use. If for cooking and green, store at room temperature (60-70°F / 15-21°C) to ripen gradually. Once ripe, or if purchased ripe, refrigerate for days to slow ripening and extend shelf life. Cold may blacken the skin, but the flesh remains good.