| Musa 'Sabá' | |
|---|---|
 Sabá banana plants typically grow to very large sizes. | |
| Hybrid parentage | Musa acuminata ×Musa balbisiana |
| Cultivar group | ABB group |
| Cultivar | 'Saba' |
| Origin | Philippines |
Saba banana (pron.sah-BAH orsahb-AH) is atriploidhybrid (ABB)bananacultivar originating from thePhilippines. It is primarily acooking banana, though it can also be eaten raw. It is one of the most important banana varieties inPhilippine cuisine. It is also sometimes known as the "cardaba banana", though the latter name is more correctly applied to thecardava, a very similar cultivar also classified within the saba subgroup.[1][2][3]
Saba bananas have very large, robustpseudostems that can reach heights of 20 to 30 ft (6.1 to 9.1 m). The trunk can reach diameters of 3 ft (0.91 m). The trunk and leaves are dark blue-green in color. Like all bananas, each pseudostem flowers and bears fruits only once before dying. Each mat bears about eight suckers.[4][5]
The fruits become ready for harvesting 150 to 180 days after flowering, longer than other banana varieties. Each plant has a potential yield of 26 to 38 kg (57 to 84 lb) per bunch. Typically, a bunch has 16 hands, with each hand having 12 to 20 fingers.[5]
Saba bananas grow best in well-drained, fertile soils with full sun exposure. They inherit most of the characteristics ofMusa balbisiana, making them tolerant of dry soil and colder conditions of temperate climates. They require minimum rainfall and can survive long dry seasons as long as adequate irrigation is provided. However, their fruits may not ripen under such conditions. They also have good resistance against Sigatoka leaf spot diseases.[4]
The fruits are 8 to 13 cm (3.1 to 5.1 in) long and 2.5 to 5.5 cm (0.98 to 2.17 in) in diameter. Depending on the ripeness, the fruits are distinctively squarish and angular. The flesh is white and starchy; the starchiness makes this variety particularly suitable for cooking. They are usually harvested while still green 150 to 180 days after blooming, especially if they are to be transported over long distances.[5]
The saba banana is a triploid (ABB) hybrid of the seeded bananasMusa balbisiana andMusa acuminata.[6]
Its official designation isMusa acuminata ×balbisiana (ABB Group) 'Saba'.Synonyms include:
'Saba' is known inEnglish as saba, cardaba, sweet plantain, compact banana, and papaya banana. Saba is also known by othercommon names in other languages. The examples are in the following:
Saba bananas are part of the saba subgroup (ABB), which also includes the very similar 'Cardava' cultivar. Both were once erroneously identified as BBB polyploids, and both are used extensively in Philippine cuisine, with the latter being more popular in theVisayas andMindanao regions. The subgroup also includes the 'Benedetta' cultivar, also known as 'Uht Kapakap' inMicronesia, 'Praying Hands' inFlorida, and 'Inabaniko' or 'Ripping' in the Philippines.[8]
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Saba bananas are one of the most important banana cultivars in Philippine cuisine.[9] The fruits provide the same nutritional value aspotatoes.[5] They can be eaten raw, boiled, or cooked into varioustraditional Filipino desserts and dishes such asmaruya/sinapot,turrón,halo-halo andginanggang. It is also popular inIndonesia,Malaysia, andSingapore in dishes likepisang aroma (similar to the Filipinoturrón),pisang goreng (fried bananas),kolak pisang, andpisang kepok kukus (steamed banana).[citation needed]
Saba is also processed into a Filipino condiment known asbanana ketchup, invented by the Filipino food technologist and war heroineMaria Y. Orosa (1893–1945). The dark redinflorescence of saba (banana hearts, locally known in the Philippines aspuso ng saba) are edible. Thewaxy, green leaves are also used as traditional wrappings of native dishes inSoutheast Asia. Fibers can also be taken from the trunk and leaves and used to manufacture ropes, mats, and sacks.[citation needed]
Saba bananas are also cultivated as ornamental plants and shade trees for their large size and showy coloration.[citation needed]
In comparison to most other types of cooking bananas, saba bananas are highly resistant to black sigatoka (Mycosphaerella fifiensis) and are more tolerant of drought conditions and soil nutrient deficiencies[citation needed]. As such, they are viewed as a possible source for breeding new hybrid cultivars to replace more susceptible cooking banana cultivars grown today (in particular, the threatenedEast African Highland bananas).[10]
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