Comments on: Saba or Cooking Bananas

By: irene

irene — Mon, 07 Sep 2009 00:46:44 +0000

where,you can buy saba here in the state,i live here in maryland

By: 22loy

22loy — Fri, 10 Jul 2009 12:54:27 +0000

http://chinoyeater.blogspot.com/2009/07/saba.html

By: stephanie

stephanie — Fri, 22 May 2009 01:03:51 +0000

luto luto at kain ng masarap

By: Marketman

Marketman — Sun, 03 May 2009 07:19:30 +0000

bisayaboy, thanks for that comment, I had never known to differentiate between saba and cardaba, treating them all I guess as cooking as opposed to freshly consumed bananas… will have to explore that further…

By: bisayaboy

bisayaboy — Sun, 03 May 2009 07:04:51 +0000

Hello MM, in your binignit you’ve mentioned saging sab-a as one of the ingredients which is cool ‘coz it is naturally sweeter than the other cooking banana … the cardaba. But when i click the link… the photo shown was cardaba. The difference between the two is that Cardaba is abundant, the tree is bigger, its fruit size is bigger than sab-a, its just sweet when ripe, and cheaper. Sab-a is not abundant as its less productive… not many fruit fingers in its “bulig”. It’s much sweeter than cardaba when ripe but expensive. The same thing with the other two non-cooking bananas… the “Latundan/Katundan and Lakatan.The latundan when ripe has yellow peel color, just sweet and cheap, while lakatan has a little bit of orange in color, classy sweet and expensive… in fact, hotels and restaurants prefers the lakatan variety.