March 2001

 

Rajapuri Banana – Musa spp.

Origin: India

This banana’s well deserved nickname is “bullet proof”. It is the best plant to grow in areas where the grower doesn’t intend to put much care into it’s cultivation. I’ve also had good luck growing it in containers which move inside during the colder months.

The Rajapuri is a dwarf banana that grows to seven or eight feet before fruiting. Totally green with no red coloring, it has a very thick stem which stands up well to the wind. The leaves are wider than most others, growing up to three feet in width. The Rajapuri  holds up under cold conditions better than any other edible-fruit producing banana plant that I am aware of. It can even take a light frost without the leaves turning brown. The fruit has a sweet flavor although the shape isn’t all that attractive.  

If the mat of plants is properly managed (see the Banana Appeal section at this site for more detailed care and growing info.) the Rajapuri can produce more fruit pound for pound than any other banana plant. It is immune to Panama Disease and isn’t attacked by nematodes or corm borers.

I particularly like this banana plant because of it’s prolific foliage and for anyone looking to produce lots of  yummy backyard fruit to share with their pets, the Rajapuri is an excellent choice.

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Here’s a banana recipe that you might want to try:

ORIENTAL BANANA FRITTERS

½ cup all purpose flour            1 Tbsp peanut oil

½ cup cornstarch                      3 Tbsp canned sweetened cream of coconut

1 Tbsp baking powder              5 ripe medium size bananas

2/3 cup water                            oil for deep frying

In a medium bowl, stir together the flour, corn starch, baking powder, and water. Stir with a wooden spoon in one direction until the ingredients are moistened. Add the peanut oil and cream of coconut and stir until the batter is smooth. Heat oil to 375 degrees.

 Peel bananas and cut each one into six pieces across the fruit. Dip banana pieces one at a time in the batter and fry. Turn them repeatedly until golden. Drain on paper towel and serve hot. Enjoy!