Red bananas, which originate in Central America, are slightly smaller than traditional yellow bananas. The flesh is creamy in color, with a flavor reminiscent of raspberries—or, to some, strawberries. They are generally sweeter than their yellow counterparts.

The peel is red and, when fully ripe, turns dark purple. This variety of banana is very delicate and does not keep well. Once picked from the tree, it spoils quickly, which is why it is imported to our region only rarely and in limited quantities.

They are used in much the same way as regular bananas—either eaten fresh or sliced and added to desserts and fruit salads. They are also recommended for making mixed drinks such as daiquiris.

You definitely can’t go wrong, though, if you prepare them as a savory dish, perhaps combined with meat or legumes.

This banana cultivar is grown primarily in the tropics, specifically in Costa Rica, Jamaica, Cuba, and Cameroon. Red bananas are rich in vitamins C and D, containing more of these vitamins than the yellow bananas we’re used to seeing in stores. They also contain higher amounts of beta-carotene, potassium, and fiber.

Studies have shown that eating red bananas reduces the risk of cardiovascular problems. Thanks to their high antioxidant content, they also protect our bodies from signs of premature aging and certain diseases. They have antibacterial effects, cleanse the body, and their fiber supports digestion and cleanses the intestines. They are suitable for athletes, even during exercise, because they are a quick source of potassium and help prevent cramps and fatigue.