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| COMMON NAME Pisang Ceylon Banana |
| BOTANICAL NAME Musa pisang ‘Ceylon’ |
| HEIGHT 15′ |
| WIDTH 10′ |
| EVERGREEN |
| PERENNIAL |
| COLD TOLERANCE 32° F on leaves, roots regrow |
| SOIL TYPE Moist to well drained |
| DROUGHT TOLERANCE No |
| SALT TOLERANCE Medium |
| FLOWER Yellowish-white flowers (tinged with translucent maroon sometimes) are arranged in groups beneath each layer of purplish-red outer bracts (which are like petals) |
| MONTH OF COLOR Spring to early Summer |
| FRUIT Edible, green unripe; yellow tinted when ripe (3 – 6 months to fully ripen) |
| COMMENTS The favorite banana. In India, this may be this best tasting banana in the world. Common in southeast Asian cuisine, flowers from the blossoms are edible, and must be cleaned and used fresh! Blossom stems are thick and fibrous, use tree saw or machete. Warning: clear sap stains clothing dark brownish -red. When the fruit starts to develop, cut off remaining flower to encourage sweeter bananas and lessen flower mess. Harvest fruit when green and full sized; The fruit may split open if left on the plant. |
| PRICE 30 gallon $70, 15 gallon $55, 7 gallon $35 |