Thai Bananas

[Gluay, Kluai (Thai)]

Bananas are very important in the cuisine of Thailand, and probably more than 50 varieties are grown there, each with unique characteristics that make it suitable for particular uses. Those most commonly found in markets in Thailand are listed below. The leaves are also much used for food service, for wrapping foods for steaming, and other applications. Even the stems have uses, but not as food (though they are fed to animals).

Gluay Naam Waa:

(Musa acuminata x balbisiana (ABB)) This is an "all purpose" Banana, useful for both cooking, eating out of hand, and in fruit salads and the like. This short plump banana is the the most popular banana in Thailand, and much used for fried bananas. They are very common here in Los Angeles (2016 on) as they are now grown in vast quantities in Mexico.

These are shipped to California either dead green or showing just a trace of yellowing. If buying green for cooking, don't buy too far ahead as they ripen fairly quickly. When they are at the right stage you can slow further ripening by refrigerating. They are generally about 5 inches long (not counting the stem) and weight 3.5 ounces.

Green Naam Waa

are on the left in the photo. These are in a state where it takes about 1-1/2 hours simmering to make them tender for eating, though still quite firm. They have almost no sweetness at this stage. With just a little more yellowing they would cook more quickly and have a touch of sweetness.

Yellow Naam Waa

are on the right in they photo. These are just ripe enough for eating, They are still quite firm and would be sweeter with just a little more blackening of the skins. These take about 15 minutes simmering to cook them through. They will still be intact but quite soft and quite noticeably sweet.

Subst: The Mexican Burro Banana, available in Hispanic markets, is considered a good substitute.

Gluay Tani

[Musa balbisiana B Group]

Wild bananas are not found in the markets, here or in Thailand. They are widespread, but their fruit is full of hard black seeds. These plants form clumps in the wild, but are not planted around homes because of their association with the ghostess Nang Tani. When seen, she takes the form of a young woman with a slightly green complexion, floating with her feet just above the ground. She usually has a gentle disposition, but it's considered unwise to take risks with ghosts. Yellow ribbons are tied around banana plants she is thought to live within.

Gluay Hom;

(Fragrant Banana) Similar in appearance to American Cavendish bananas, but actually Gros Michel, its commercial predecessor (AAA group). These are not widely known today because the major plantations were wiped out by a fungus. They are not being shipped to North America.

Gluay Khai:

(Egg Banana) Very short and wide, with thin skin and very strong scent. Not seen in North America, probably because it doesn't ship well.

Gluay Lep Muu Nang:

(Dancer's Fingernail, or Lady Finger Banana) Short and thin, rather pointed at the tip end and very sweet.

Gluay Hak Muk:

(Plantain) Large, thick skinned cooking bananas, similar to those available in Hispanic markets here in North America.

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