Well, mango season is over in Lanikai. It is still possible to buy Hawaiian mangoes at the market. But $2.69 a pound is a hard price to pay when we had our fill for free.On to the next crop: bananas! This time, instead of relying on the kindness of neighbors for fruit, we can harvest our own from the growing grounds at lanikai green house.
A couple of years ago we planted two 3 gallon dwarf apple banana trees. The first crop was tasty and more than we could eat ourselves. However, this year, the bananas are larger and more flavorful. We had to move quickly after the first bunch of close to 100 bananas (above) started to ripen.
At first I could cut off a half a dozen for personal use and wait a few days for the next half dozen. Then I had to cut off a dozen every day or two. One family can't eat that many bananas. We gave away dozens of bananas to our neighbors and to our mailman.
Each tree will only produce one bunch of bananas. A group of keiki, (offspring) trees have started to sprout at the base of the tree and will be ready for next year. Three more of the keiki from last year's crop also have bananas that will ripen this season. It looks like we will have bananas well into October.
Several ways that we have enjoyed our apple bananas this year:
- Frozen bananas smoothies - Cut up ripe bananas and freeze. Store in an airtight container. Toss 3 to 4 inch long pieces of frozen bananas in the blender with 3 to 4 ice cubes, one frozen mango juice cube, one frozen Meyer lemon juice cube, two teaspoons Maui Cane Sugar. Cover with ice cold water and blend for a minute or so. Pour in a large glass and enjoy.
- Fresh bananas and peanut butter on toast - Toast 3/8" thick slices of La Brea Bakery bread, either Pain Rustic or Organic Wheat Loaf. Spread with a thin layer of Skippy Creamy Peanut Butter and top with 1/4" thick slices of ripe apple bananas. Be careful when you pick up a slice to eat as there may be pukas or holes in the bread that will allow warm peanut butter to drip on your shorts or swimming suit.
- Fresh banana smoothies - Put 3-4 cubes of ice in a blender with one half of a ripe apple banana, one half of a small ripe homegrown papaya, 2 tablespoons of plain yogurt, a small wedge of fresh Maui Gold pineapple, two tablespoons of orange juice and one teaspoon of Maui Cane Sugar. Cover with ice cold water and blend for a minute or so. Adjust as needed based on the type of ripe fruit available.
- Roasted banana chips - Cut up a couple of ripe apple bananas into 1/8" thick slices. Use the back of a spoon to coat each slice with Coltibuono olive oil. Place each slice on a parchment paper lined tray. Bake for 12-15 minutes at 350 degrees and then flip each slice. Bake for another 12-15 minutes. Cool and then season to taste with a mix of chili powder, ground coriander and Hawaiian sea salt.
Enjoy the sweet and salty flavor and wash it down with a cool Steinlager Classic beer.
