Ice cream banana plant: Blue Java Banana: The Ice Cream Banana Plant
Blue Java Banana: The Ice Cream Banana Plant
Table of Contents
Ice cream banana? It sounds almost too good to be true. But the blue java banana, also called ice cream bananas, is an incredible fruit. An ice cream banana is initially blue while on the plant, but ripens into a creamy yellow color. And did I mention that it tastes like vanilla ice cream?
Slightly gooey in comparison to other banana types, these are rapidly gaining popularity around the world. While they grow naturally in Hawaii or other tropical regions, more and more people in warm climates are starting to grow their own blue java bananas.
These plants are a fantastic addition to any food garden, but they’re pretty amazing even if you just want a tropical paradise in your yard. The flower is astounding, and the fact that you get fresh fruit from it so much the better. So let’s talk about the ice cream banana plant and how to care for it!
Good Products At Amazon For Growing Blue Java Banana:
- Neem Bliss 100% Cold Pressed Neem Oil
- Safer Brand Insect Killing Soap
- PyGanic Botanical Insecticide
- NaturesGoodGuys Beneficial Nematodes
- Southern Ag Liquid Copper Fungicide
Quick Care Guide
Before they’re ripe, the blue java banana has a bluish tinge to its fruit. Source: Starr
| Common Name(s) | Blue java banana, ice cream banana, Hawaiian banana, blue banana |
| Scientific Name | Musa acuminata x Musa balbisiana, ABB group |
| Days to Harvest | 115-150 days from flowering |
| Light | Full sun |
| Water: | Consistent, every 1-2 days |
| Soil | Well-draining, pH 5.5-7.0, free from fusarium |
| Fertilizer | 8-10-8 to 10-10-10 for growth, 10-10-15 for fruiting |
| Pests | Aphids, spider mites, thrips, root knot nematodes, coquito, mealybugs, black weevils |
| Diseases | Leaf spot, Panama disease, banana bunchy top disease, banana mosaic virus |
All About Blue Java Banana
All edible bananas are hybrids of two species: Musa acuminata and Musa balbisiana.
These are classified into groups that reference either Musa acuminata or M. balbisiana by using A or B. Three letters are used to indicate how much of each species is present in the hybrid.
Blue java bananas are part of the ABB group. They take one set of chromosomes from Musa acuminata and two from Musa balbisiana.
Musa acuminata is more commonly known as the Cavendish banana, or any number of Cavendish-related cultivars thereof. They’re a dessert banana species. Musa balbisiana is the species used most commonly for cooking bananas such as plantains. So it’s interesting that such a gooey and rich dessert banana would come from that stock!
Still, with Musa acuminata in the lineage of the ABB group, the blue java banana does get a delicious dessert flavor. It’s often called the ice cream banana because they taste like ice cream. It’s reputed to be a vanilla custard type of flavor, and definitely worth eating!
Blue java bananas grow, as all bananas do, from a rhizomatic corm.
This base extends about 18” into the ground before producing roots. The rhizome produces one main stalk called the false stem that forms the “trunk” of the banana “tree”. This stalk is actually a cylinder of tightly-packed banana leaves that grow directly up from the corm.
When the blue java banana is about to fruit, it sends up a thick stem called the true stem. This grows through the center of the main stalk and then out, hanging off to one side. It is on this true stem that a single large flower will develop. Each petal will gradually peel back and form a shade for the small collection of banana flowers underneath.
Those are what eventually become the fruit. As they grow, they’re blue bananas, really pretty on the plant. Each hand of ice cream bananas will form under its petal until no more petals open. At this point, the remaining flower can be cut away so that the plant can focus on its fruit.
Ice cream banana plant can take 15-24 months after planting to put up its first main stem.
Around the outside of the blue java plant, more offshoots or “pups” will form from the corm. Once the fruit turns yellow and ripe, the false stem can be cut back to the corm, and one of these new pups can take over for the next growth spurt.
While there are many dwarf banana species, this is not one of them. In California they average 12-15 feet tall, and in tropical regions can reach heights of 20 feet.
Blue Java Banana Care
The banana leaves are long and very large. Source: Starr
Caring for them is pretty easy as long as you give them the right start. Read through to figure out the best conditions for your plant!
Sun and Temperature
You’ll definitely want to provide full sun conditions for your banana trees. They prefer 8-12 hours of sunlight a day. While they can tolerate partial shade, they just won’t grow as vigorously. So be sure your bananas get ample amounts of sunlight.
Blue java bananas are much more cold tolerant than other banana varieties.
In fact, they’re so cold tolerant that they can survive with a protective wrap down to 20 degrees Fahrenheit. That’ much, much colder than other bananas can take!
Still, it’s best not to test their cold tolerant status too much. They perform best in USDA growing zones 9-10, but can grow in zones 8-11. If you have a location that tends to stay between 50-90 degrees during the daytime and that rarely drops below 30 degrees, your blue java should thrive. It’s tolerant of heat as well, taking 100-degree days like a champ if well-watered.
Water and Humidity
All bananas love water. You’ll find these tropicals to be thirsty! However, they don’t tolerate standing water anywhere near as well. Ensure your soil is very well-draining and that it doesn’t pool up around the plant during rain. If you’d prefer, place a soaker hose around the base and allow it to do a long, deep soaking.
Water deeply on a daily or every-other-day basis. During the summer, it’s likely to be daily.
The rest of the year, skip watering if it rains significantly, and water every other day if it hasn’t been raining.
Like most tropicals, your blue java enjoys some ambient humidity. While it can survive in lower humidity ranges, a 50% humidity level is just about perfect.
Soil
Good drainage is essential for growing bananas, particularly the blue java. Like most other banana trees, its root system is susceptible to fungal pathogens like pythium that cause root rot. It’s also susceptible to fusarium. Both of these tend to develop in overly-wet soil, so make sure it drains extremely well.
Start with a sterile soil blend when possible to avoid soilborne fusarium. If it’s not possible, consider solarizing your soil months before planting to reduce risk.
If you’re blending your own potting mix, try to make sure about 20% of it is made up of perlite or other drainage aids. Use coconut coir, peat moss, or even some worm castings to provide water retention. Good quality compost is another great ingredient.
If you’re adding soil, try to provide loamy or sandy soil rather than clay types.
Blue java bananas prefer the soil pH to be between 5.5-7.0. That neutral to slightly-acidic range is where they’ll grow best.
Fertilizing
Try to use a high-phosphorous fertilizer for initial growth. An 8-10-8 or balanced 10-10-10 will work. Younger plants should be somewhat diluted, at roughly 65-75% strength. If you’re using a granular fertilizer, just apply a little less for a young banana than you would an older one.
Once the tree is old enough to fruit, swap to a high-potassium fertilizer when it starts to put out its true stem. Aim for a 10-10-15 or 10-10-20. This will promote fruiting.
Don’t fertilize in the winter, as the plant will be dormant at that time.
Pruning
The upper part of an ice cream banana plant with a single flower stalk. Source: Starr
One of the best things about growing blue bananas is that they’re a minimal-pruning plant. Yes, there is some pruning required, but it’s pretty simple.
Around the base of the adult stalk, pups or suckers will form. These will become the next fruiting part of the banana plant, so be careful not to remove all of them. But the weaker ones should be removed to allow the plant to focus its energy on the more vigorous and healthy ones. Start selecting vigorous ones to stay once the current false stem is six months into its growth.
When possible, only remove leaves when they’ve yellowed or browned on their own. Leaves that are starting to shrivel usually loosen their grasp on the main stem, and they’re easily pulled off the plant at that point. If you can’t pull it off easily, leave it in place.
Once the adult stalk has produced its true stem and has finished fruiting, there’s one additional task that needs to be done. The adult stalk will only produce a single harvest of fruit, and after that should be cut back to the corm so that one of the pups can take over for the next year. Be careful when doing this so as to avoid damaging the young plants.
When pruning, always use sterilized loppers or pruning shears. This reduces the risk of transmitting plant diseases.
Fruiting
When the first flower appears, be sure to leave any leaves directly above it on the true stem. That shades the flower from the direct sun and aids in fruit production.
As each flower petal begins to peel away from the main bud, it reveals a hand of tiny bananas. Once they’ve all appeared, the full stalk with its entire load of bananas is referred to as a bunch. If possible, use a bag made of floating row cover material to cover the bunch loosely to protect your fruit from pest damage.
Your bananas will continue to form and enlarge underneath the fabric. They develop a beautiful blue tint as they grow, but eventually will turn yellow. When the flower’s petals stop peeling upward to reveal more bananas, it’s unlikely the rest of the bananas will form.
You can secure the base of your fabric bag just above the remains of the flower, and loosely attach it to the top portion of the true stem above the bunch.
Leave some slack to allow room for the bananas to develop.
Due to the weight of the bunch of bananas as they form, you’ll want to provide extra support to the true stem. A board with a U-shaped cutout provides a good, easy-to-use prop that can help reinforce the stem against all that weight.
Propagation
Blue java seeds are notoriously unreliable, and that’s if you ever see them at all. Most of the plants in cultivation have been hybridized so deeply that they seldom produce seed in the first place, and most of that is sterile. Those rare ones that do produce potentially viable seed have very low germination rates.
So it’s best to opt for either purchasing a plant developed from tissue culture, or to carefully divide off a pup from the corm of the blue java plant. It’s a bit of a tricky process, as you don’t want to damage the corm too severely, but if you’re careful you should be able to cut through the corm and transfer the pup to a new location.
Harvesting and Storing
Baby blue java bananas beginning to take shape.
Source: Starr
How does one harvest an ice cream banana? The blue java fruit requires a little bit of careful handling, but it’s going to be well worth your effort and time.
Harvesting
You’ll know the blue java fruit is ripe once the blue tint has faded away from the banana peel, leaving only a mellow yellow tone. The petals at the end of the banana will dry and turn crisp, signifying that the banana is ready to harvest. Often, the ones at the top of the bunch will be the first to ripen, but once they’re ready, you should harvest the whole bunch.
Have a friend on hand to grab onto the bunch, which will have some weight to it. Cut through the true stem above the bunch, then gently lower the bunch down to the ground. Go through and use a sharp knife to cut off each individual hand, being careful not to damage the skin of each of your java bananas.
Storing
The topmost bananas in a bunch will usually be the ones you’ll need to eat first. The rest will slowly ripen over time, but like all bananas, the blue java banana will ripen pretty quickly once harvested.
You’ll suddenly go from no ripe bananas to all of them ripe at once!
Due to its gooey texture, the easiest way to store these is for long periods of time is to skin them and store the fruit in the freezer. You can leave it whole or mash it into a paste as desired. If mashed into a paste, a scoop of the frozen pulp can be used to substitute for real ice cream, making it a delicious natural treat.
Troubleshooting
What problems are likely to appear for your ice cream plants? Let’s talk about that!
Pests
An array of pests can appear and annoy you and your banana plant.
Piercing insects like the banana aphid and spider mite are common. These suck the sap out of the fronds, and banana aphids can also spread diseases. Both can be treated with neem oil, although large outbreaks may require something like pyrethrin.
Mealybugs will make a home on the leaves as well. Small outbreaks can be removed by using a cotton swab dipped in alcohol to force them to release.
Use insecticidal soap to handle larger outbreaks.
Two types of thrips, banana rust thrips and corky scab thrips, go after bananas of all sorts. Both can cause severe damage, although the rust thrips go after the leaves and skins of the bananas while the scab thrips go after the fruit itself. Use pyrethrin to control these.
The coquito, also called the banana fruit scarring beetle, attacks the fruit directly as the name might suggest. Use sticky traps to catch adult beetles.
Root knot nematodes can cause a real problem for the rhizome of your plant. Apply beneficial nematodes to deal with both these and the coquito larvae.
Finally, we come to black weevils, also called banana stalk borers. These cause major damage to your plant, and pyrethrin should be used to eliminate them.
Diseases
The worst disease for any banana species is fusarium oxysporum.
This fungal pathogen causes the dreaded Panama disease or banana wilt and is lethal to your plant. Drooping fronds and yellowing leaves lead eventually to plant death. There is no cure for this disease, and it can be transmitted by wind, water, infected soil, or uncleaned tools. If you encounter it, you will need to not only destroy your plant, but not plant another banana in the same soil. It has wiped out entire strains of bananas.
Two types of leaf spot, sigatoka and black leaf streak, can appear on your plants. Thankfully both of these are treatable with a liquid copper fungicide.
Banana aphids frequently spread banana bunchy top disease. This disease causes leaves to curl upward and the plant may develop more narrow leaves. Leaves can become brittle and stiff over time as well. There is no treatment, but prevention of aphids will prevent your plant from getting it.
Finally, there is a strain of mosaic virus specifically for the banana.
Like all mosaic virus strains, there is no treatment for it. In this case, it causes streaked leaves and fruit. Destroy infected plants.
Frequently Asked Questions
A young blue java banana plant with a man for size comparison. Source: bigisbetter
Q: Are blue java bananas real?
A: Absolutely! If they weren’t, this article would never have been written.
Q: Can you grow blue java bananas in UK?
A: Unfortunately, you’ll probably want to consider growing them in a specialized greenhouse in the UK. While they will grow, you probably won’t get much fruit in the cooler environment.
Q: What do blue java bananas taste like?
A: Vanilla custard is the most common comparison. It has a banana flavor as well, but it distinctly has vanilla notes.
Everything You Should Know About the Blue Java Banana Tree
If I told you there was a banana that tasted like ice cream, would you believe me? What if I added on the fact that, before ripening, it’s blue?! While the first may be a little easier to believe and the second almost impossible, those are both entirely true! The Blue Java banana tree grows a delicious, creamy, dessert banana variety with a blue hue before fully ripening.
Since you’ve likely never heard much about this banana, read on to learn some fascinating facts about the Blue Java banana, including how to try one for yourself!
Looking to buy a Blue Java (aka Ice Cream) banana tree? Check availability. Here too.
About the Blue Java Banana Tree
The Blue Java banana tree is a hybrid banana tree that originated in Southeast Asia. It also grows naturally in Hawaii and other Pacific islands. It is nicknamed the “ice cream banana” because the fruit has a unique flavor and consistency that reminds people of eating vanilla custard.
If you do a Google image search for the Blue Java banana tree, you’ll see pictures of very bright, vivid blue bananas. As impressive as that would be, those photos are fake and have been edited.
A fake Blue Java banana.
The blue java bananas aren’t a bright blue when unripened, but more blueish green. The unique hue comes from the banana’s waxy layer. As the fruit matures, it turns yellow.
It may not be bright blue, but it’s certainly still wildly different from the bright green you’re probably used to!
The Blue Java banana tree produces a fruit that’s a bit shorter and squatter than the average bananas in a grocery store.
History of the Blue Java Banana Tree
As mentioned, the blue java banana tree is a hybrid of two other banana trees native to Southeast Asia: the Musa acuminate and Musa balbisiana varieties.
The trees are said to have been discovered in Indonesia but grow wild in Fiji and Hawaii. Since they originated as tropical trees, they’re considered some of the hardiest among banana trees, able to withstand high wind and low temperatures.
The bananas go by many other names, including the “Hawaiian banana.”
Eating the Blue Java Banana
Besides its unique color, other things set the Blue Java banana tree apart from other banana varieties. I don’t know about you, but when I hear a fruit nicknamed the “ice cream banana,” you’d better believe I’m intrigued and want to know more! So here it is—everything about eating this famed Blue Java banana.
What do they taste like?
Many different descriptions have been given for the Blue Java banana’s flavor. While the most agreed upon is a subtle vanilla flavor, others have said it reminds them of berries or apples.
Everyone who eats it says it’s much creamier and even “gooier” than a traditional banana, lending it to be compared to ice cream or custard.
What do they pair well with?
Bananas from the Blue Java banana tree are meant to be enjoyed as a dessert. Pairing them with other fruits, chocolate, espresso, and chocolate are all definite crowd-pleasers.
How can I use them in cooking?
These bananas are on this planet to be enjoyed as dessert, but that doesn’t mean you can’t cook them! Here are a few recipes to try in which you can substitute regular bananas with Blue Java bananas.
- 1 Bowl Sweet and Delicious Blueberry Banana Bread
- Refreshing Peanut Butter, Banana Icebox Pie
And for everyone 21 and over, here are a few adult beverages that would be made 10x better with the addition of a sweet, Blue Java banana!
- Dirty Banana
- Banana Daiquiri
Are they good for snacking?
Absolutely! These bananas are perfect for snacking.
Their soft, white, fruity flesh is a great snack for the whole family.
Will my kids like them?
Would you have liked to eat a blue banana as a kid? YES! They’ll especially love them if they know they taste like ice cream. Here are a few fun ideas for serving bananas to your kids besides just whole and fresh.
- Banana Dog: You use a regular hot dog bun, slather it in peanut butter, put your Blue Java banana where a hot dog would usually go, and then top it with all your favorite fruity toppings. Granola, mini chocolate chips, whipped cream, and other types of tropical fruit would all be delicious additions.
- Chocolate Dipped Frozen Bananas: Peel your Blue Java bananas, put them on a skewer, dip them in melted semi-sweet chocolate, and then pop them in your freezer on a wax paper-lined baking sheet until the chocolate is hardened and then enjoy your chocolate-covered ice cream bananas!
Health Benefits of the Blue Java Banana
Blue Java banana trees bear a fruit that’s an excellent vitamin C and fiber source.
Fiber is essential in your diet as it helps you feel fuller for longer and improves your digestion.
Vitamin C is good for your body because not only does it help boost your immune system and is critical in the health of your skin and nails.
Like most other bananas, Blue Java bananas are chock-full of antioxidants, which help keep your body healthy at a cellular level.
Growing Blue Java Bananas at Home
Thankfully, because of its naturally high hardiness level, if you live in plant hardiness zones eight through 11, you have a fighting chance to grow your own Blue Java banana tree in your home.
Blue Java banana trees need a lot of sun. To thrive, your Blue Java banana trees need at least eight to12 hours of direct, full sunlight daily. They can survive with little less but won’t reach their full potential.
Water is also critically important to banana trees. Since they come from tropical environments, these trees love their water! They need to be thoroughly soaked every day in the summer, but the soil needs to have good enough drainage that there isn’t ever any standing water at the base of the tree.
As far as temperatures and humidity go, the warmer and more humid, the better, but they’ll do fine in a place that averages days between 50-90 degrees Fahrenheit and at least 50 percent humidity. If prepared correctly, Blue Java banana trees can survive temperatures down to 20 degrees Fahrenheit, but it’s not ideal.
Your Blue Java banana tree should start to bear fruit within a couple of years of planting it.
Speaking of planting, give it plenty of space when you’re planting your banana tree. These trees can grow to be anywhere from 12 to 15 feet tall!
Where to Buy A Blue Java Banana Tree
You might have guessed it by now, but these bananas aren’t going to be found in your regular grocery store! If you live in Hawaii or maybe even somewhere in south Florida, you may luck out at a farmers market, so keep your eyes peeled.
For everyone else, you get to grow own Blue Java Banana tree in your backyard! Both Fast Growing Trees and Amazon carry the tree.
Check Price
Wrapping up the Blue Java Banana Tree
While it may sound like something out of Willy Wonka’s Chocolate Factory, the Blue Java banana tree is 100% real and a delicious, nutritious treat that your whole family is sure to love! Excited for more banana content? Then check out my banana tree page for info guides, growing tips, recipes, and more!
photos, benefits and harms, calories, recipes, planting and care
What is pawpaw? As the name suggests, some kind of exotic plant. So it is – this is a tree that grows in America. In the language of the locals, its name is pow-pow. However, if you look at his photograph, many will remember that they saw such plants in the south of Russia, and they call them banana trees there. If desired, any resident of our country can grow this at their summer cottage or on the windowsill. There are a lot of recipes for preparing delicious dishes from pawpaw fruits.
Origin of the name
The word pawpaw comes from the Indian name for the tree assimin .
The Spaniards called it papaya – for its resemblance to the papaya fruit. According to another version, the configuration of the product reminded the Americans of an animal’s paw (paw), because of this, another name came about – pow-pow. Also, pawpaw fruits are called Mexican banana and American papaya. There are other nicknames: northern banana, paw-paw, banango.
Description
Azimina is a deciduous tree from the Annon family. The trunk length is 4-5 m. There are dwarf breeds that take root well in summer cottages. In a favorable climate (at home), plants reach a height of 12-15 meters. The trees have beautiful smooth brown trunks.
The crown is pyramidal, well defined. The pawpaw leaves are large, with an oval configuration, with pointed edges at the end. Length – 15-30 cm, width – 5-12 cm. In autumn, they turn yellow and fly around. In spring, leaves appear only after the plants have faded.
A feature of banana trees is that they easily tolerate frosts down to -30 degrees.
This is a big plus for lovers of exotic plants who want to grow them in their garden. The flowers that appear in the spring survive the seasonal cold snaps, which are frequent at this time of the year in Russia.
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- Martin. Frost-resistant species with medium-sized juicy fruits;
- Davis. Small trees with high yield. Berries have a good taste;
- Dessert. View with tall trunks, large and sweet fruits;
- Sochi. An early maturing species with tall trees bearing large fragrant fruits;
- Dwarf. Bred for home cultivation. The height of the trunk is from 30 to 150 cm. The fruits are also small – up to 4 cm in length.
Flowering
During the flowering period pawpaw is extraordinarily beautiful. It occurs in April-May and lasts about 20 days. The flowers of this plant are large, monoecious, ornamental. Bud diameter – 4-6 cm. Color range – from red-pink to dark purple.
In the center is a calyx framed with three petals. They are bordered by three more, larger ones, making up a deep bud. An interesting feature is that each flower has several pistils. Subsequently, 3-8 fruits ripen immediately in place of the calyx.
Under natural conditions, carrion insects pollinate pistils. They are attracted by the putrid smell that the flowers emit. When growing trees in the garden, it is necessary to pollinate the pistils artificially.
Fruits
The trees are very fruitful. A month after the end of flowering, large curved fruits ripen. They reach 12 cm in length and 5-6 in diameter. We can say that with their crooked shape they vaguely resemble bananas, but are more like zucchini. They are the largest edible plants grown in North America.
Although pow pow is traditionally considered a fruit, it should actually be classified as a berry. By definition, a berry is a fruit that develops from a single ovary. Inside the edible part are seeds, and the peel is thin. All these features are fully consistent with the fruits of the banana tree.
The skin color is greenish before ripening, after which it becomes yellow or brown. Thin peel can be easily peeled off with a knife. Inside is a creamy pulp.
The consistency is tender, soft, like a ripe avocado or cream cheese. Large brown seeds are hidden in the edible part, located at one end towards the center.
Berries do not ripen all at the same time, but at different times. Ripe break off and fall down. After a day, they begin to rot, so they should be eaten immediately. They are not subject to fresh storage.
Where it grows, varieties
Banana trees naturally grow throughout most of North America. Wild plant species can be found in wet places: in swamps, along river banks. For cultivation, pow-pow was brought to Europe, Russia, and the Japanese islands. Now pawpaw grows in South America, Africa, on the Indonesian islands. In our country, these trees have been grown since the beginning of the 18th century.
The pawpaw is distributed in the Krasnodar Territory, the Rostov Region, in the Stavropol Territory, in the Crimea. There the tree brings a good harvest. In other regions, it is also planted, but its care is more thorough.
About 60 species of banana tree are cultivated. Moreover, the selection is carried out by American and Canadian specialists.
Popular pawpaw varieties:
Useful properties
Pow-pow berry is very nutritious, as it contains many useful trace elements. It includes:
- B vitamins (thiamine, riboflavin, niacin), ascorbic acid, retinol.
- Potassium, magnesium, calcium, copper, phosphorus, zinc.
- Amino acids (tryptophan, arginine, lysine).
- Fructose.
- Vegetable flavonoids.
Pow-pow seeds contain substances that kill cancer cells. Residents of the Indonesian islands who eat the fruit do not have this disease. The medicinal benefits of the fetus have been proven by studies of American doctors.
Leaves and bark of paws have properties of immunomodulators. They are dried, crushed, and then used to prepare healing decoctions. Regular intake of such compounds helps to resist viral diseases, protects against colds during seasonal epidemics.
A large amount of retinol strengthens eye cells, restores vision. Paws have a high concentration of vitamin C. Our body needs it for the formation of healthy blood, good intercellular metabolism. It is an anti-aging antioxidant. Thanks to this element, the body is filled with energy, fatigue disappears, well-being improves.
The high content of minerals has a positive effect on the state of the nervous system. When eating a northern banana, the working capacity of the brain increases, memory and coordination are strengthened.
Other useful qualities of pawpaw:
- normalizes the amount of bad cholesterol, reducing the symptoms of diabetes;
- regulates blood pressure;
- enhances the regenerative abilities of cells. The pulp and juice of pow-pow leaves heals wounds on the surface of the skin and in the mucous membranes;
- increases the reproductive functions of the body. Increases sexual desire in men, promotes the process of conception;
- reduces the risk of heart disease, vascular damage.
The use of pulp and decoctions of tree bark cleanses the body of parasites. This property was known to Native Americans, who used parts of the plant as an anthelmintic. An infusion of the seeds is used to treat food poisoning. It is an effective emetic that removes toxins from the body.
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As is
The berry has a pleasant fruity taste.
The edible part of the ripe fruit is creamy and melts in the mouth. It resembles a mix of banana, pineapple, strawberries. It is also compared with the taste of melon, papaya and mango.
Traditionally, the berry is consumed as an independent dish. To do this, remove the skin with a knife, remove the seeds. You can simply cut the fruit into two parts and eat the pulp with a teaspoon. There is a third option – cut into slices, like a melon or watermelon.
Delicate pow-pow pulp goes well with other berries, fruits, meat, nuts. In combination with yogurt, it is suitable for a dietary breakfast. Good American papaya in smoothies and sweet cocktails.
Also prepared on its basis:
- desserts
- pastries
- ice cream
- creams, sauces
- jam
Recipes 9 0005
To prepare pawpaw for cooking, wash it, peel the skin and remove the stones. This is done just before the start of cooking, so that the pulp does not start to deteriorate.
Biscuits
To bake a dessert, you will need: a glass of wheat or flax flour, 100 g of granulated sugar, 75 g of butter, one chicken egg, walnut kernels (can be replaced with peanuts), one pow-pow. The pulp is blended or kneaded with a fork if the berry is very ripe. Softened butter should be rubbed with sugar, mixed with flour. Half of the nuts are also poured there. Berry puree is put into the mixture, an egg is driven in. The mass is brought to a homogeneous state.
The dough is laid out on baking paper in small portions. The top of the dessert is decorated with the remaining nuts. Cookies need to be baked at 160 degrees until brown.
Ice cream
One banana fruit is taken, made in a blender. A liter of high-fat cream is mixed with six eggs, a glass of sugar is also poured into it. The mixture is put on the stove, brought to a boil, but it is not necessary to boil it. On low heat, the composition is boiled until thickened.
After that, the mass is cooled, put in the refrigerator.
Add the juice of half a lemon and a teaspoon of vanilla sugar to the pau-pau puree. This mass must be mixed with chilled cream, decomposed into molds. Ice cream is placed in the freezer until it hardens.
Smoothies
To obtain a delicious drink, prepared pulp of one banana tree fruit, 5-6 large strawberries, pieces of papaya, peach are taken. The ingredients are mixed in a blender with the addition of a small amount of granulated sugar and milk. The finished drink can be garnished with mint leaves.
How to grow
Before planting, the seeds are kept for a week at a temperature of +5-6 degrees. This increases adaptation and germination. Then they are soaked in purified water for 5 days.
Seeds are planted in small pots, 8-10 cm in diameter. Small stones are placed on the bottom, covered with earth enriched with peat and sand. Seeds are pressed into the surface, watered and covered with a film.
This is necessary to create a mini-greenhouse for sprouts to sprout. The pot stands in partial shade for 2-3 months until shoots appear.
All this time you need to periodically ventilate the soil, moisten. It is important to prevent mold growth. After the sprouts sprout, the film is removed. After 10-14 days, when the plant is strengthened, it is transplanted into a large pot or plot.
Under favorable conditions, the tree grows quickly. Flowers appear after 2 years, and fruits are formed after 4-7 years (depending on the variety).
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Interesting facts
The first European mention of the American papaya is in Spanish documents. During the development of American lands in the early 16th century, travelers ate pow-pow fruits, which they really liked.
US President George Washington highly appreciated pawpaw’s creamy taste. He was served chilled berries for dessert.
In America, a festival dedicated to this plant has been celebrated for many years. Ohio Pawpaw Festival talks about the history of this tree, its great taste, cultivation prospects. The event takes place outdoors, on the shore of a picturesque lake. Visitors can taste the best varieties of berries, purchase fruits and seedlings.
Growing a banana tree on your property is a fun activity for amateur gardeners. The process will bring a lot of pleasure, and guests will appreciate the tender pulp of an exotic treat.
Two ingredient banana ice cream
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Lauren Dawes
Writer and Editor /
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Who doesn’t love ice cream? We think that any of you would not refuse a sweet cold dessert, especially in the summer.
Well, now you no longer need to forbid yourself a sweet treat! All you need to make this chilled dessert is a few ripe bananas and your favorite flavor of Impact Whey. It really is that simple!
Delicious protein dessert, the recipe of which we offer you, tastes like ice cream. Great summer treat!
Servings: 2
Ingredients
Vanilla:
- 3 ripe bananas
- 1 Scoop Impact Whey Protein (Vanilla)
Chocolate:
- 3 ripe bananas
- 1 Scoop Impact Whey Protein (Dark Chocolate)
How to prepare
- Slice the bananas and place in the freezer to freeze for at least 4 hours.
- Place the frozen banana pieces in a blender, add a scoop of whey protein and blend until smooth. You may need to add some milk to get a better consistency.
- Pour the resulting mass into a baking dish or any other container and place in the freezer for another couple of hours. If you don’t mind soft and melted “ice cream”, you can skip this step and start eating right away.
Macronutrients
Per Serving:
Calories: 227 kcal (18 calories from fat)
| % DV* | ||
| Belkov | 11 g | 22% |
| Total Carbs |
48 g | 16% |
| Total Fat | 2 g | 3% |
* Percent Daily Value based on a diet based on 2000 calories per day.
Translation: Farida Seidova
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Lauren Dawes
Writer and editor
Lauren was born in the south of England and graduated with a degree in English Literature.