Saba Banana

     Saba bananas have large and robust pseudostems. They grow  in well drained fertile soil with full sun exposure. The fruits are squarish and angular. The flesh is white and starchy which makes it ideal for cooking. "Saba" is known in English as saba, cardaba,  sweet plantain, compact banana, and papaya banana.

     Saba bananas are important in Filipino cuisine. The fruits provide the same nutritional value as sweet potatoes.  Saba can be eaten raw or can be cooked in various Filipino desserts and dishes, like banana cue, turon, maruya, halo halo. It is also added in stews or pochero some of Filipino dishes.

     The banana heart or that dark red inflorescence which is known in the Philippines as " puso ng saging" is edible. It can be just boiled and eat with fish paste and rice, or chopped it finely and saute in onion with pork and vinegar. Saba banana is very well known in the Philippines and is famous in Philippine cuisine.