Morado
₱ 50
Description
Morado bunches fresh from the plant.
Organically grown bananas.
No chemicals used like in big plantations.
The Morado banana, also known as the Red Banana, is one of the most striking and flavorful banana varieties grown in the Philippines and tropical regions like Mindanao. Its reddish-purple skin and sweet, aromatic flesh make it both a visual treat and a nutritional powerhouse — loved for its unique taste and exceptional health benefits.
Here’s a detailed look at the taste profile and nutritional value of the Morado banana:
🍷 Taste and Texture
Morado bananas stand out from the usual yellow varieties, not just in color but also in flavor depth and creaminess.
Ripe Fruit: The flesh turns light pinkish to cream and is sweet, smooth, and fragrant, with subtle notes of raspberry, vanilla, and honey. Some even describe it as having a berry-like aftertaste, making it richer and more dessert-like than Cavendish.
Texture: Soft, dense, and slightly more moist than Lakatan. The fruit is silky when ripe — ideal for fresh eating, smoothies, and fruit salads.
Unripe Stage: When green, the flesh is firm and mildly tart, suitable for cooking or frying like a plantain.
Aroma: Distinctly floral and fruity — a pleasant perfume that intensifies as it ripens.
🥗 Nutritional Highlights (per 100g serving)
🌿 Health Benefits
Rich in Antioxidants: The reddish-purple peel contains anthocyanins, the same compounds found in blueberries and grapes, known for anti-aging and anti-inflammatory properties.
Supports Heart Health: High potassium and fiber help lower bad cholesterol and maintain a healthy cardiovascular system.
Good for Skin and Eyes: Vitamins A and C help in collagen production, giving skin a healthy glow and improving vision.
Boosts Immunity and Energy: Perfect for a morning snack or post-farming energy boost.
Gentle on Digestion: The soft, fibrous content aids bowel regularity and soothes the stomach.
🍌 Fun Fact
The Morado banana’s deep red skin isn’t just for looks — it’s a sign of nutrient richness. Its natural pigments indicate higher antioxidant content than most banana varieties. Because of its sweet, creamy taste, it’s often preferred for fresh eating rather than cooking — a favorite among families, resorts, and eco-farms offering farm-to-table experiences.
