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Saba banana is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine. It is also sometimes known as the cardaba banana, though the latter name may be more correctly applied to a very similar cultivar also classified within the saba subgroup.〔 ==Description== Saba bananas have very large, robust pseudostems that can reach heights of . The trunk can reach diameters of . 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. The fruits become ready for harvesting 150 to 180 days after flowering, longer than other banana varieties. Each plant has a potential yield of per bunch. There are typically 16 hands per bunch, with each hand having 12 to 20 fingers.〔 Saba bananas grow best in well-drained fertile soils with full sun exposure. They inherit most of the characteristics of ''Musa 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.〔 The fruits are long and in diameter. Depending on the ripeness, the fruits are distinctively squarish and angular. The flesh is white and starchy, making it ideal for cooking. They are usually harvested while still green after 150 to 180 days after planting, especially if they are to be transported over long distances.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Saba banana」の詳細全文を読む スポンサード リンク
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