Orinoco bananas, sometimes called Burro or Bluggoe bananas, are botanically classified as Musa paradisiaca and are named for Venezuela’s Orinoco River Valley. Orinoco bananas are relatively starchy, but will develop a delicious sweet flavor and soft texture when fully ripened with a bright fruit flavor.
Orinoco bananas, like other varieties, are a rich source of carbohydrates and fiber. They are also a good source of potassium and vitamins B6 and C. Bananas also contain the antioxidants dopamine and catchin.
Orinoco bananas are recommended for cooking, in methods similar to preparing plantains. The South American bananas are very well-suited for making fritters and banana bread. The starchiness of Orinoco bananas lends well to frying whole. Peel and cut the fruit in half or thirds, coat in batter and fry in oil until golden brown. Green Orinoco bananas will ripen at room temperature over a period of a week. To delay ripening, refrigerate.
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