What is a Burro banana? Burro bananas also known as Orinoco, Bluggoe, Horse, Hog and Largo bananas are also considered wild bananas. Origin to the Southeast Asia region and cultivated in Mexico. It is considered a main food source where they are cultivated because they have the ability to grow all year round despite the season and are also very wind resistant. Burros are an alkaline fruit. Alkaline (containing a PH balance of 7 or higher) supports healthy weight loss and keeps your bloods PH regulated in a 7-8 ph range. It is believed that disease can’t live or thrive in an alkaline state. I would encourage you to do more research on the benefits of adding alkaline foods to your diet. Calories: 110 calories for each Burro Total Fat: 0 Total Carbohydrate: 29g Dietary Fiber: 4g Sugars: 21g Vitamin C: 9mg Iron 0.4mg It is also high in potassium, vitamin B, fiber, phosphorous, magnesium, calcium, iron, zinc, copper and selenium. It is used to treat anemia and more. Click on this below for more in depth benefits of burro bananas More Burro Banana Benefits How long does it take for green Burro Bananas to ripen? This information is based on my own experience purchasing Burro bananas in the Northeast region. I find that in room temperature it takes about 2 weeks to fully ripen. You’ll know it’s ripe when it’s yellow in color with lots of black spots. Even with lots of black spots it is still relatively firm but sweet. It can take much longer if it is refrigerated. When ripe, Burro Bananas can be eaten raw, blended in smoothies, used in baked goods just as you would with Cavendish bananas. When green, Burro Bananas can be used the same way as a plantain. It can be fried, mashed and used as a potato substitute and baked etc. I wouldn’t recommend eating this raw as it is not sweet and pretty tough. My Burro Banana Recipes: Fried Green Burro Bananas: Servings: 4 Ingredients: 4 Green Burro Bananas 2 oz Vegetable oil 1//8 teaspoon sea salt 1/8 garlic powder Utensils needed: Skillet Knife Cutting board 2 sheets of paper towels Directions: Add oil to skillet on low to medium heat. Use a knife to cut off the head of the burro. Cut vertically through the skin of the burro and use your hands to peel it off. Cut the burros into thin round slices. [maybe even thinner than this if desired, thinner cooks faster ] By this time the oil in the pot should be hot enough to start frying as soon as you drop them into the oil. See pic below Each side should cook until golden brown. You should be able to see the brown on the sides of the Burro. ( that’s when you know its ready to turn). When you flip them over it should look like this (see pic below) Once the other side turns into that golden brown you can take them out and place them on the paper towel to let the excess oil drip off. Lightly coat with sea salt and garlic powder and serve. Sweet Burro Banana Smoothie: Serving: 2 2 ripe, peeled Burro Bananas 1 fresh mango peeled and cut 1/4 cup of freshly diced pineapples 1/2 cup of fresh organic baby spinach 1/2 cup water, almond milk, 1/4 cup of ice (optional) Blend all ingredients in a smoothie and serve.
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