Monin Green Banana Syrup
Monin Green Banana Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
While it might have many similarities with its more popular yellow counterpart, the green banana delivers an entirely different taste experience. Rather than being light and sweet, green bananas have a robust and firm flavour. These elements are what make Monin Green Banana Syrup so distinctive. It still delivers the essence of banana, but it goes in a bold and unique direction. The syrup is a great addition to cocktails, coffees and desserts.
Bananas have, in general, a long and storied history. There is a belief in some circles that the fruit is the oldest cultivated crop on the planet. This viewpoint is supported by evidence which suggests people in Southeast Asias Mekong Delta area grew and enjoyed Musa varieties of banana some 10,000 years ago. Fast forward a few thousand years, and bananas made the journey to the Middle East, Africa, Europe, and all parts of the world. The United States was actually one of the late adopters of the fruit, as Americans have only been enjoying it since the 19th century.
Yet when it comes to the green banana variety, how does it differ from its more popular yellow brother? Well the yellow banana, most famously represented these days by the Cavendish variety, is a sweeter and less starchy product compared to the green crop. Yellow bananas generally feature 21% sugar and 1% starch. Green bananas, however, essentially reverse these figures theyre 1% sugar and 22% starch. Despite their starchy nature, green bananas shouldnt be confused with plantains. Plantains pack in even more starch and, as a result, are utilised in different ways for cooking.
The reason for the difference between yellow and green bananas is down to ripeness. Yellow means they are ripe. Green means they are unripe. Yet the bananas found in supermarkets are actually picked while green. The reason for this is due to preservation. If a banana was left to become ripe before being picked, it would spoil before it could even reach stores. Thats not all. Bananas left on the tree to ripen end up watery and unappetising. But the question is: If it gets picked green, how does the fruit end up yellow? Well this happens when the bananas are gassed, with the process turning them yellow prematurely.
Obviously, not all green bananas are picked with the intention of making them ripe. The unripe version of the fruit is particularly popular in Caribbean cuisine. But to begin with, the use of green bananas was more of a necessity for Caribbean folk. They had an abundance of the fruit, not much in the way of other ingredients, and so bananas became a culinary staple for the region. Although due to its aforementioned qualities starchy with minimal sweetness the green banana is considered a vegetable rather than fruit. As a result, it is an important component in a variety of savoury dishes in the Caribbean islands.