Comments on: Lacatan, Latundan & Senorita Bananas

By: Rod of Canberra

Rod of Canberra — Fri, 17 Jul 2009 02:03:50 +0000

Just to add to NYCmama…me too, my favorite is the yellow banana. I remember my lola always telling my mom, don’t buy they white, the children like’s latundan.

It’s always one of the first things I eat everytime I am in Philippines (there are no yellow bananas in Australia…they think it’s weird for a banana to look yellow inside).

By: pearl

pearl — Wed, 11 Mar 2009 06:05:47 +0000

I used to eat banana especially seÃ±orita..Here in the Philippines, we have so m,any vaieties of banana,..

By: hvince

hvince — Tue, 10 Mar 2009 17:53:34 +0000

Hey Market Manila! I love your informative website on the produce of the Philippines. Anways, I think the banana that is common here is Lacatan, Tundan, and Senorita. I havent heard of anyone called it Latundan.haha. Just a correction. Btw, I love banana especially Lacatan – the orange one is the best. But sadly, it is not that common anymore.

By: Cristina

Cristina — Tue, 16 Sep 2008 16:13:34 +0000

Hi guys! XD I was wondering do Senyoritas and Latundan taste the same? My memories say they do but I can’t really remember now! I haven’t tasted them for so long!

By: Eric Saluta

Eric Saluta — Fri, 06 Jun 2008 08:44:15 +0000

Sino buyer ng lacatan im a grower here in mindanao specially in davao interested just call 09287351292

By: emmy

emmy — Fri, 21 Mar 2008 15:55:44 +0000

hi, your articles on bananas are so informative…though i hope you can also post about the SABA banana variety..some says raw SABA contains more potassium and is best for cramps and swollen feet and ankles..good also as form of diet.

thank you.

By: Russell

Russell — Wed, 20 Feb 2008 19:53:59 +0000

Here in the states the Cavendish replaced the superior Gros Michele (Big Mike) bananas what were all but wiped out in the 1950s by a fungus. The Cavendish are the only ones that travel well from the tropics, so we’re kind of stuck with them. I had no idea I was eating an “inferior” banana, and I can’t wait to get a hold of some of these other varieties if I can find them – in San Francisco, you say? Not too far from me in Sacramento!

The Cavendish is currently under siege from a new strain of the same soil fungus and they’re afraid that it will be off the shelves here in 10-20 years. They’re working on genetically modifying the current varieties to be more resistant…maybe they can add some flavor, too?

By: Leanne

Leanne — Tue, 19 Feb 2008 16:54:26 +0000

I didn’t know how awful bananas in the US were until I spent a few years in the Philippines where I ate the local ripe bananas. I loved them, especially what I believe must have been the lacatan, about 4″ long, creamy colored and so tasty! In the 25 years since returning to the US, I have never been able to enjoy a banana. I thought it was just because they were picked green some 2 weeks before they were ripe and just never had the opportunity to ripen properly. I have recently learned, however, that the cavendish is simply an inferior banana. DO you suppose it would be possible to obtain a few lacatan roots to grow in my greenhouse for my personal use? How could one obtain these?

By: pinkberry

pinkberry — Sat, 16 Feb 2008 21:10:24 +0000

Been researching all over the nation re: diff varieties of bananas in the Phil.

Varieties:
1. Lakatan – long finger shape,Orange with a sweet aroma taste w/c are usually serve as table fruit in some occasion

2. Latundan – tastes bitter to sweet, commonly used as cure
for diarrhea loose vowel movement. In some cases, mothers feed their children with this kind to improve thier child’s digestive organ…

3. Senorita – are most found in cold places like Tagaytay /laguna/batangas or commonly known as CALAVARZON which particularly grow with mild climate. smaller in nature coapred to Latundan matched with a thin skin that may last only from 2-3 days ripening period

4. Saba – used commonly for cooking glazed banana and is widely spread all over the country. Considered domestic tree

5. Butuan – likely similar to SABA but bigger shapes, has tiny black seeds and thicker skin. Most are found in the Visayas region.

6. Sweet Banana Milk – wilder variety of Latundan with a sweeter taste and aroma. last with almost black peel but has a firm and white meat inside. This can be find in some areas with virgin forest and wildly breed by several backyard growers in the Northern part of Luzon like Ilocos Region and Viscaya region..

7. Cavendish – having a long finger like with white meat and thick skin. This variety may last up to 40 days if not treated. Common exporters send this one to mny countries but is not sellable in the Philippines because of its lesser taste and aroma. Its most likely cheaper than any other banana.

By: Baladev

Baladev — Thu, 07 Feb 2008 13:34:26 +0000

Lovin’ this fruit since my birth! Kanina lang bumili ako ng isang kilong latundan. Nasa fruit diet kasi ako and I eat mostly bananas. I very love lakatan! Senyorita is the next but there are no any available in the market. OK na sa’kin ang latundan, basta kailangan very ripe siya (not overripe or bruised) para matamis! Mas mura din siya sa Lakatan. Ang bili ko sa 1 kilo ng latundan kanina ay 30 pesos. Medyo mahal kumpara noong isang araw dahil 25 lang ang bili ko. Minsan ayaw ko rin ng Lakatan for health reasons… kasi yung mga galing sa Davao ay may chemicals. Do you know Bungolan? Masarap din yun!

My grades of favoritsm:
1. Lakatan
2. Latundan
3. Senyorita
4. Saba
5. Butuan (Actually ayaw ko nito kasi walang lasa at mabuto! Pero puwede na rin ‘pag walang choice, for the sake of being a banana-lover!)

Take note, I never cooked banana. Actually I don’t cook any fruits because it becomes acidic and you loose the enzymes and other nutrients. Acidic is dangerous to your body, thus, cooking them makes your body acidic and you lose those precious nutrients in them.

PS: Pinaglihi ako sa saging!