Saba banana-is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana though in can also be eaten raw. It is one of the most important banana varieties in the Philippines cuisine. It is also sometimes known as the cardaba banana, though the latter name may be more correctly applied to a very similar cultivar also classified within the saba subgroup.
saba banana have very large, robust that can rich heights of 20 to 30 ft. The trunk and leave are dark blue-green in colour. like all bananas, each pseudostem flowers and bears fruits only once before dying. Each mat bears about eight suckers.
the fruit become ready for harvesting 150 to 180 days after flowering. longer than other Bananas varieties. Each plan was a potential yield to 26 to 38 kg per bunch. There are typically 16 hands per bunch, with each hand having 12 to 20 fingers.
saba bananas grow best in well-drained fertile soils with full sun exposure. they inherit. most of the characteristics of Musa Balbisiana, making them tolerant of dry soil and colder conditions of temperature climates.They require minimum rainfall and can survive long dry seasons as long as adequate irrigation in provided however, their fruits may not ripen under such conditions. They also have good resistance against Sigatoka leave spot diseases.
The fruits are 8 to 13 cm long and 2.5 to 5.5 cm in diameter depending to the ripeness, the fruits are distinctively squarish and angular. the flesh it white and starchy, making it for ideal for cooking. They are usually harvested while still green after 150 to 180 days after planting, especially if they are to be transported over long distances.
