01.

Shima banana

PDF output PDF Icon
seasonal peak
June / July / August / September / October
It is said that shima banana is descended from bananas that arrived from the Philippines and grew wild in the Ogasawara Islands, before being introduced to Okinawa where they also took root. They are only about half the length of standard bananas, giving them a charming appearance. In addition to the aroma and sweetness of fully ripened bananas, they also have a faint tartness reminiscent of apples or kiwifruit. As they ripen, their texture becomes denser and more pleasantly chewy. The carbohydrates in bananas are easily digested and absorbed, making them a valuable source of energy. They also contain vitamin B6, which supports protein function, as well as vitamin C and polyphenols, which have antioxidant properties. This makes them a convenient way to replenish nutrition and energy, especially when recovering from a cold or fatigue. The brown dots on the skin, known as “sugar spots,” are a sign of full ripeness. Shima bananas can be peeled and eaten as is, or blended into smoothies, added to fruit sandwiches, or sliced and fried to make fritters or chips. Another variety grown in Okinawa is the Apple Banana, known for its high sugar content and refreshing apple-like flavor. Their short and stocky shape adds to their popularity.
See restaurants where you can eat this ingredient

BUYRestaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

South

#shop

Minami no Eki Yaese

South

#shop

Chokubaijo Izumi Mikan no Sato

North

#shop

JA Farmers Market Nishihara Untama Ichiba

Central

#shop

See more