*** Quoting Ward Dossche from a message to Roger Nelson ***

WD> Roger,
WD>  
> I grabbed a huge banana off a nearby plant a couple of days ago, thinking
> it was ripe because it was yellowish-brown, with more yellow than brown,
> but couldn't even peel it.  I found out later on it wasn't ripe yet.
> Seems that process was stunted temporarily by the recent cold fronts we
> had come through here the past couple of weeks.
WD>  
WD> Us westerners in general know only one kind of banana ... the yellow-o
WD> While there are over 40 different kinds in different colours and sizes

Saw a new one to me out here.  The outside was a deep purple.  I dunno what
the ¨inside was though.  Kinda shorter than the 'USA Yellows' (as we call
those ¨here to distinguish them from the other types that are also 'yellow'
on the ¨outside).

I've seen ones with the insides that are orangey, tan, or brown (yet not
¨over-ripe).  There's one we call 'white' out here (it's not actually, it's
just ¨a paler yellow).  There's one we call 'straight' (has a lesser bend
to it).  ¨There's one we call 'lady fingers' (that might be actually a
correct name for ¨thsat one, not sure though) which is just sweeter and
much smaller.
                                       xxcarol

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