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Blue Java banana
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| Musa 'Blue Java' | |
|---|---|
 Stands in Maui, Hawaii | |
| Hybrid parentage | Musa acuminata × balbisiana |
| Cultivar group | ABB Group[1] |
| Cultivar | 'Blue Java' |
| Origin | Southeast Asia down to Northern Australia |
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The Blue Java (also known as the blue banana, Ice Cream banana, Vanilla Banana, Hawaiian banana, Ney Mannan, Krie, or Cenizo) is a hardy, cold-tolerant banana cultivar known for its sweet aromatic fruit, which is said to have an ice cream-like consistency and flavor reminiscent of vanilla.[2][3] It is native to Southeast Asia and is a hybrid of two species of banana native to Southeast Asia—Musa balbisiana and Musa acuminata.
Taxonomy and nomenclature
[edit]The Blue Java banana is a triploid (ABB)[1] hybrid of the seeded banana Musa balbisiana and Musa acuminata.[4]
Its accepted name is Musa acuminata × balbisiana (ABB Group) 'Blue Java'.
Synonyms include:
- Musa acuminata × balbisiana (ABB Group) 'Ice Cream'
In Hawaii it is known as the 'Ice Cream banana' and in Fiji as the 'Hawaiian banana'. It is also called 'Krie' in the Philippines, 'Kepok Awu' in Indonesia and 'Cenizo' in Central America.
Description
[edit]Blue Java banana trees can grow to a height of 4.5 to 6 metres (15 to 20 ft). They are cold-tolerant and wind-resistant because of their strong pseudostems and root systems. The leaves are silvery green in color.[2][3]
The fruit bunches are small, bearing seven to nine hands. The fruit are 18 to 23 centimetres (7 to 9 in) in length and exhibit a characteristic silvery green color when unripe where the silveriness is caused by heavy coat of wax.[5] The fruit turn a pale yellow when ripe, with white creamy flesh. They bloom around 15 to 24 months after planting and can be harvested after 115 to 150 days. The bananas have bumps called "knuckles" due to their passing resemblance to human knuckles.[citation needed]
Uses
[edit]Blue Java bananas are popular bananas that can be eaten fresh or cooked. They are known for their fragrant flavor which has a vanilla-like custard taste.[3]
They are also popular as ornamentals and shade plants for their unusual blue coloration, large size, and tolerance to temperate climates.[6]
Pests and diseases
[edit]See also
[edit]
References
[edit]- ^ a b Daniells, Jeffrey (1995). Illustrated Guide to the Identification of Banana Varieties in the South Pacific. Canberra, Australia: Australian Centre for International Agricultural Research. ISBN 1-86320-138-6.
- ^ a b "BANANA". California Rare Fruit Growers, Inc. 1996. Archived from the original on 17 October 2020. Retrieved 12 January 2011.
- ^ a b c "Musa sp. 'Ice Cream' 'Blue Java' banana". Stokes Tropicals. Archived from the original on 9 April 2010. Retrieved 12 January 2011.
- ^ Michel H. Porche; Prof. Snow Barlow (2002-07-19). "Sorting Musa names". The University of Melbourne. Retrieved 11 January 2011.
- ^ "Musa species (bananas and plantains) - banana-plantain-overview.pdf" (PDF).
- ^ "Musa Blue Java (Ice Cream)". International Banana Society. Retrieved 12 January 2011.
Blue Java banana
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Classification and naming
Taxonomy
The Blue Java banana is a triploid hybrid cultivar in the genus Musa of the family Musaceae, resulting from the cross between Musa acuminata and M. balbisiana. It belongs to the ABB genomic group, specifically the Ney Mannan subgroup, characterized by one haploid set of chromosomes from the A genome of M. acuminata and two sets from the B genome of M. balbisiana, which imparts a balance of sweetness from the former and robustness from the latter.[8][9] This hybrid origin is typical of many cultivated bananas in the ABB group, which are valued for their intermediate traits between the more delicate AAA dessert types and the starchy AAB plantains.[9] Within the taxonomic structure of the genus Musa, the Blue Java is assigned to the section Musa, formerly known as the Eumusa series, which encompasses the majority of edible banana species and hybrids derived from wild diploids in Southeast Asia. This section is distinguished by its chromosome number (2n = 33 for triploids) and its role as the primary source of domesticated bananas, with the ABB group representing hybrids that have undergone natural or human-mediated selection for agronomic traits.[10] The cultivar is formally designated as Musa acuminata × M. balbisiana 'Blue Java', also referred to as 'Ice Cream' in some horticultural contexts due to its distinctive fruit qualities.[11] In comparison to other ABB cultivars, such as those in the Pisang Awak subgroup, the Blue Java stands out for its enhanced cold tolerance, enabling survival in subtropical climates where temperatures occasionally dip to around 20°F (-7°C) with minimal protection, a trait less pronounced in standard Pisang Awak varieties.[3][12]Nomenclature and common names
The name "Blue Java" derives from the pale, powdery blue bloom on the immature fruit skin, which gives it a distinctive silvery-blue appearance before ripening to yellow.[1] The "Java" portion may allude to its historical association with Java in Indonesia, a region central to Southeast Asian banana cultivation, though the exact origin of this element remains tied to regional trade and selection practices.[1] Common names for the cultivar reflect its visual traits, texture, and regional uses, including "Ice Cream banana" due to the creamy consistency of its ripe pulp, "Cenizo" in Spanish-speaking areas meaning "ashen" in reference to the fruit's muted, powdery hue, and "Krie" in the Philippines.[7][13] In Hawaii, it is widely called "Ice Cream," while in Fiji it is known as "Hawaiian banana."[7][14] Scientifically, it is designated as Musa 'Blue Java' within the ABB genome group, a hybrid of Musa acuminata and Musa balbisiana, and is sometimes classified under the broader M. × paradisiaca for hybrid bananas.[7][15] Synonyms include "Ney Mannan," prevalent in Southeast Asian contexts such as India and Indonesia, and "Blue Lubin" in some Hawaiian records.[7][15] Historical naming variations emerged through colonial trade and local adaptation; in Hawaiian agriculture since the early 20th century, it was documented as "Ice Cream" or "Blue Java" in cultivar lists, while Southeast Asian names like "Ney Mannan" trace to pre-colonial indigenous classifications in regions like the Philippines and Indonesia.[7][15] These terms highlight its spread from Southeast Asian origins to Pacific islands, where linguistic adaptations emphasized its unique cold tolerance and fruit qualities.[7]Morphology and characteristics
Plant structure
The Blue Java banana plant, a hybrid cultivar in the ABB genome group, grows to a height of 4.5 to 6 meters (15 to 20 feet), featuring robust pseudostems that can reach up to 30 cm in diameter. These pseudostems, formed by tightly overlapping leaf sheaths, provide structural support and contribute to the plant's wind resistance, a characteristic shared with other ABB bananas. The plant's upright growth habit allows it to form dense clumps over time through vegetative reproduction.[16][17] The leaves are broad and upright, measuring up to 2 meters in length, with a distinctive silver-green coloration due to a waxy coating on the upper surface. This wax layer helps reduce water loss and enhances the plant's adaptation to cooler conditions compared to purely tropical Musa varieties. The inflorescence emerges from the pseudostem tip as a pendulous rachis, typically 1 to 1.5 meters long, where the proximal female flowers develop into the fruit bunch and the distal male flowers remain below, serving no fruiting purpose.[18][19] Blue Java bananas demonstrate notable cold hardiness, tolerating brief exposures down to -6.7°C (20°F), during which leaves may collapse but the pseudostem can survive if protected, setting it apart from less resilient tropical bananas. The root system originates from a rhizomatic corm that extends approximately 45 cm (18 inches) into the soil, producing fibrous roots for anchorage and nutrient uptake. Clonal propagation occurs via suckers that emerge from the rhizome base, allowing the plant to form new pseudostems and maintain genetic uniformity across populations.[20][3][6]Fruit features
The Blue Java banana fruit, also known as the Ice Cream banana, is distinguished by its unique appearance and texture, making it a standout among dessert banana varieties. Individual fruits are curved and measure approximately 15–20 cm (6–8 inches) in length, featuring a thick skin that exhibits a silvery-blue hue when immature.[16][21] As the fruit ripens, the skin transitions from this frosted blue-green tone to a pale yellow, countering viral images that often exaggerate the color as an intense neon blue.[22][16] The flesh of the ripe Blue Java banana is white, soft, and possesses a custard-like consistency with notably low fiber content, contributing to its smooth, creamy mouthfeel.[19][21] Cultivated forms are seedless, parthenocarpic triploids, though wild relatives may contain minimal, undeveloped seeds.[19] Bunches typically weigh 18–27 kg (40–60 lbs) and consist of 100–200 individual fingers arranged in 4–9 hands, supported by the plant's sturdy pseudostem reaching up to 5–7 meters in height.[21][16] From flowering to harvest, the ripening process spans 115–150 days, during which the fruits develop their characteristic qualities under tropical or subtropical conditions.[16][21] Sensorially, the fruit is highly aromatic, offering a sweet, creamy taste reminiscent of vanilla custard or ice cream, which has earned it its popular nickname despite the subtlety of its blue tint.[19][22] This flavor profile arises from the fruit's high sugar content and velvety texture, ideal for fresh consumption.[21]Origin, history, and cultivation
Origins and historical spread
The Blue Java banana, a hybrid cultivar of Musa acuminata and Musa balbisiana, originated in Southeast Asia, particularly in regions encompassing the Philippines and Indonesia, where it emerged through traditional farmer selection among diverse banana populations.[23][1] This hardy variety, valued for its cold tolerance relative to other bananas, likely developed in the tropical lowlands of the Malay Archipelago, contributing to its early dissemination via Austronesian migrations across the Pacific, which carried banana cultivars as key "canoe plants" to support island settlements.[1][24] By the late 19th and early 20th centuries, the Blue Java had reached Hawaii, where it became established as a garden and small-scale commercial crop, often referred to locally as the "Ice Cream banana" due to its unique texture and flavor.[25] From Hawaii, it spread to other Pacific locales like Fiji and Australia, with cultivation documented in Queensland by the mid-20th century, and further to Central America through trade and agricultural exchanges.[26] In the United States, it gained a foothold in subtropical areas such as California and Florida, where its wind resistance and ability to tolerate brief cold snaps facilitated adaptation in home gardens and small farms.[3][19] In contemporary times, the Blue Java banana is cultivated in various subtropical and tropical zones worldwide, including parts of southern Europe like the Mediterranean coast, where it thrives in protected environments, and select regions in Africa such as West Africa, supporting local agroforestry initiatives.[27][28] Its global distribution has been bolstered by its relative ease of propagation, though it remains less common than commercial varieties like Cavendish. A notable surge in interest occurred in the early 2020s, driven by social media virality on platforms like TikTok and Instagram, where its silvery-blue unripe peel and creamy dessert-like qualities captured widespread attention, prompting increased home cultivation and online discussions despite occasional misconceptions about its coloration.[29][30]Cultivation requirements
The Blue Java banana (Musa acuminata × balbisiana 'Blue Java') requires a tropical to subtropical climate for optimal growth, thriving in USDA hardiness zones 8b–11 with protection in cooler areas where temperatures consistently range from 25–30°C (77–86°F) during the day. This cultivar demonstrates greater cold tolerance than many bananas, enduring brief frosts down to 32°F (0°C) with protection for foliage, though rhizomes may survive lower temperatures with mulching; prolonged exposure below this threshold can damage leaves and pseudostems.[19][1][3] Soil conditions are critical, favoring well-drained, fertile loamy or sandy loam types enriched with high organic matter to support robust root development and nutrient uptake. The ideal pH range is slightly acidic to neutral, between 5.5 and 7.0, as extremes can hinder nutrient availability and plant vigor.[19][3][31] Water management involves maintaining consistent soil moisture to mimic humid tropical environments, with deep, regular irrigation during active growth to prevent drought stress, but avoiding waterlogging that could lead to root rot. Fertilization should employ balanced NPK formulations such as 3-1-6 applied every two months during the growing season, supplemented with micronutrients like magnesium and potassium to promote healthy foliage and fruit set.[19][1][3] Sunlight exposure of full sun (at least 6–8 hours daily) is preferred for maximum productivity, though partial shade is tolerated in hotter climates to reduce leaf scorching; wind protection, such as barriers or staking, is recommended to safeguard tall pseudostems from damage in exposed sites, despite the cultivar's relative wind resistance compared to AAA-group bananas.[19][31][1] Under suitable conditions, the first harvest typically occurs 12–18 months after planting from a strong pup, with mature plants yielding bunches weighing 11–18 kg (25–40 lbs) per bunch, up to 45 kg (100 lbs) with good care.[1][19]Propagation and growth
The Blue Java banana (Musa 'Blue Java') is primarily propagated vegetatively through suckers or corms, as seed propagation is not viable for this sterile hybrid cultivar. Healthy sword suckers, which have broad leaves and a well-developed corm, are selected when they reach 30-60 cm in height to ensure vigorous establishment; water suckers with narrow leaves are less preferred due to slower growth. The division process involves carefully separating the sucker from the parent plant using a sharp tool to preserve roots, ideally during the cooler season to minimize stress, followed by trimming damaged roots and treating the corm with a fungicide before planting.[32] Planting occurs in well-draining soil enriched with organic matter, at a spacing of 2-3 m between plants and rows to allow for pseudostem expansion and air circulation, accommodating the cultivar's medium-tall stature of 4.5-6 m. The hole should be 45-60 cm deep and wide, with the corm positioned 10-15 cm below the soil surface to promote rooting. Post-planting, consistent moisture is essential during the initial establishment phase, which lasts 1-2 months.[19] The growth cycle from planting a sucker to flowering typically spans 15-24 months for Blue Java bananas, influenced by temperature and variety-specific traits, with the pseudostem reaching full height in 12-18 months. Flowering is indicated by the emergence of the inflorescence bract from the pseudostem top, signaling the transition to fruit set, which occurs over 3-6 months until bunches are harvestable 115-150 days after bloom. The plant then fruits once per cycle, after which the main pseudostem dies back.[8][33] Ratooning sustains production, where new suckers from the rhizome replace the harvested stem, allowing 3-5 cycles before replanting is needed due to declining vigor or disease buildup. Pruning is critical throughout: excess suckers are removed monthly to retain only 1-2 per mat, directing energy to the main follower, while old, yellowing lower leaves are cut at the base to prevent rot and improve airflow. This maintenance ensures optimal bunch development in subsequent cycles.[34]Culinary and nutritional aspects
Culinary uses
The Blue Java banana is primarily enjoyed fresh, with its creamy, custard-like texture best appreciated at room temperature to maintain optimal creaminess, though chilling enhances its signature ice cream-like consistency.[25] This variety's delicate vanilla-custard flavor profile lends itself well to simple consumption out of hand or incorporation into light dishes.[35] In dessert applications, Blue Java bananas are blended into smoothies, used as fillings in pies and baked goods, or frozen and pureed to create a thick, treat-like consistency reminiscent of soft-serve ice cream; they also serve effectively as a substitute for standard bananas in recipes requiring a milder, aromatic fruit.[25] Additionally, the bananas can be sliced into tropical fruit salads or dipped in chocolate and frozen for a simple confection.[35] The leaves of the plant are sometimes employed in traditional cooking to wrap and steam or grill foods, imparting subtle flavors similar to other banana varieties.[13] Traditional preparations highlight its role in regional cuisines, such as in the Philippines where it is commonly eaten as a fresh snack, and in Hawaii where it features in desserts due to its dessert-banana qualities.[36] For storage, unripe fruits should be allowed to ripen at room temperature away from direct sunlight, while ripe bananas can be refrigerated for up to one week to extend usability, despite the peel darkening.[25] Commercial availability remains limited owing to the fruit's short post-harvest shelf life of just a few days, restricting distribution primarily to local markets in growing regions like Hawaii and Southeast Asia or home cultivation.[25]Nutritional composition
The Blue Java banana exhibits a nutritional profile closely resembling that of standard banana varieties, with specific analyses limited and values approximated from general dessert banana data. Per 100 grams of the edible portion, it provides key macronutrients essential for energy and daily intake, including approximately 89 kilocalories, 23 grams of carbohydrates (of which about 12 grams are sugars), 1.1 grams of protein, and 0.3 grams of fat.[37]| Nutrient | Amount per 100 g | % Daily Value* |
|---|---|---|
| Energy | 89 kcal | 4% |
| Carbohydrates | 23 g | 8% |
| Sugars | 12 g | - |
| Protein | 1.1 g | 2% |
| Fat | 0.3 g | 0% |
| Dietary fiber | 2.6 g | 9% |