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What Colour Was The Banana Originally? Bananas weren’t always the yellow fruit we know today. It is believed that the original wild banana was actually red or purple.
Modern bananas came from two wild varieties, Musa acuminata and Musa balbisiana, which had large, hard seeds, like the ones in this photo. Modern banana. (Domiriel/Flickr, Creative Commons) The hybrid produced the delicious modern banana, with its handy, graspable shape and peelable covering.
The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.
Have you ever wondered how bananas evolved from their wild origins to the sweet, yellow fruits we enjoy today? From their domestication and cultivation to their spread around the world, bananas have a colorful history.
The original banana has been cultivated and used since ancient times, even pre-dating the cultivation of rice. While the banana thrived in Africa, its origins are said to be of East Asia and Oceania.
From bananas to eggplant, here are some of the foods that looked totally different before humans first started growing them for food.
Less than 1,000 years separates the first certain appearance of phytoliths of cultivated bananas at Kuk Swamp, the earliest example of domesticated bananas anyone has discovered, and the first appearance of phytoliths of domesticated plants in Sri Lanka.
Bananas start off green and gradually turn yellow as they ripen. The reason for this is that bananas contain a pigment called chlorophyll which gives them their green color when they are unripe. As the banana ripens, chlorophyll breaks down into other pigments such as xanthophylls and carotenoids.
It is probable that bananas arrived in India, Indonesia, Australia, and Malaysia, within the first two millennia after domestication. Plantains may have been grown in eastern Africa as early as 3000 BCE, and in Madagascar by 1000 BCE.
The different varieties are characterized by wide differences in peel color and thickness, flavor, fruit size, and resistance to disease. The bright yellow one found most frequently in western markets is called the Cavendish.