Bananas with edible peels have been invented, and here's what we know
While fruit is delicious, we know that a majority of fruits have a section that’s inedible. So while we’ve never even thought about eating a banana peel on purpose, now we may be able to — all thanks to a newly developed banana created by D&T Farms in Japan called the Mongee.
The Mongee, said to be pronounced as “mon-gay,” was developed by Setsuzo Tanaka, a development manager, as “a research hobby.” We would have loved to figure out the thought process behind it, but we’re sure it took some time to fully develop.
So, how is it created? It seems like temperature plays a huge factor. Banana trees are grown at the temperature of 76 degrees Fahrenheit. Once they’ve matured a little bit, the plants are thawed out and then replanted, which causes the peels to have a different texture than they normally would. If you’re curious, a typical banana tree thrives at around 80 degrees Fahrenheit — so the chilly temperature is a huge shock to the plant.
If you’ve ever accidentally tasted a banana peel (which can happen, especially if you’re eating a banana while out on the road) you probably know that it’s nothing worth calling home about.
The peel of the Mongee reportedly has a different flavor all together. After doing a taste test, Tokyo-based website RocketNews24 found the peel to be very thin.
Now, here’s the bad news. Since the Mongee is so rare and so hard to produce, only 10 of them go on sale each week in western Japan — and the New York Post states that they average at around $5.75 per piece, which is pretty high for a single banana.
Perhaps that may change if demand is high, and more people try to get into the Mongee business.