Comments on: Ubad / The Core of a Banana Stalk

By: Sans Rival

Sans Rival — Sat, 15 May 2010 19:15:10 +0000

Hello,
I grew knowing that banana core, or even young bamboo shoots are called ‘UBOD”,
meaning… the very core/inside the plant trunk.

Am very pleased to have by change come across your site.

Thank you.

By: nonoy

nonoy — Mon, 08 Mar 2010 00:50:44 +0000

I heard that it is made into a delicious dish in Batanes. It is also prepared as a main ingredient in a curry in India. I think you can use the banana core when you cut the banana tree (use the “saba” or other plantain varieties) while the fruits were ripe or tender enough. In this case, you will get the banana fruit and the banana core.
By the way, I heard the juice from banana trunk has anti-cancer properties. Mix a little juice from banana trunk to a glass or liter of water. The water will then taste the same, but it’s pH balance will become more alkaline, and better for your health. The banana core would also have good antioxidant properties, although it has not been extensively researched on.

By: Johnny come lately

Johnny come lately — Sun, 30 Aug 2009 14:52:38 +0000

Saan po ba galing ang masarap na ubad o ubod ng saging? Iyong nagbunga na o iyong hindi pa nakakabunga? thanks.

By: York

York — Thu, 12 Mar 2009 10:43:35 +0000

Hi MM,

I think the most authentic Ilonggo version of Ubad sang Saging is with Monggo nga Ginlaga and Manok nga Bisaya and with Lemon Grass…that’s soothing…

By: cel

cel — Tue, 04 Nov 2008 05:39:28 +0000

Hi MM,

I’m an Ilongga and reading this article makes me crave of our ever-popular Ilonggo tinola of ubad with “kadyos” and chicken. I have also tasted pickled ubad once and just loved it too! Fresh lumpia with ubad is also a must try!

By: Mark

Mark — Sat, 01 Nov 2008 06:43:09 +0000

As an American hoping to retire in The Philippines, I enjoy your blog very much. It is very colorful and attractive; and full of interesting information and comments. If I could suggest to EbbaMyra in Houston; it is entirely possible to have fruit every year from your banana. I’m in Dallas and I enjoy the tasty, free from pesticide fruit from my bananas. Before the first frost in late November or so, just cut the top of the stem off, leaving 5 or 6 feet of trunk on the banana. I then make an enclosure from plywood around the trunk and fill the enclosure with grass clippings. This protects the stem from freezing and next year you will have bananas. I got my bananas (several improved Asian varieties from “Going Bananas” in Florida, they ship by mail. Enjoy!

By: Ed

Ed — Sun, 26 Oct 2008 15:57:29 +0000

In Bali, they have a rich and spicy stew with this banana pith called “jukut ares”.

By: greasemonkey

greasemonkey — Sun, 26 Oct 2008 12:40:34 +0000

hi MM, family, and friends! = ) since the banana tree is a monocot(yledon), the atactostele (central pulp) is strewn with both xylem and phloem, and ‘if my memory serves me correctly’, the phloem carries water from the roots up to the upper reaches of the tree while the xylem carries everything else. (bites into yellow capsicum) hehe..

don’t really know how to prepare it ‘traditionally’ but i’d probably use it like ubod in lumpia (as previously mentioned), or like picama/singkamas with some bagoong (or that thai? sweet chili shrimp paste), or as a sub for water chestnuts, or lotus root. altogether unsure but the bagoong pairing’s a pretty safe bet, imho.

oh, oh, oh! chips! baked/deep fried with some sort of dip! =)

By: karenmdc

karenmdc — Sun, 26 Oct 2008 11:42:14 +0000

does it taste sweet?

By: marissewalangkaparis

marissewalangkaparis — Sun, 26 Oct 2008 07:44:51 +0000

My Dad-an Ilonggo (may he rest in peace)–used to harvest this and make my elder sister cook this. Pity,can’t remember what dish it was (was so young then). Am familiar with this but can’t remember. We also used to harvest the same thing from our bamboo……ahhhh..childhood memories.