Saba banana

Saba is a starchy banana cultivar widely used in Filipino cooking. It is commonly boiled or fried and used in dishes such as banana cue and turon.

Banana cue: A Filipino street food made by deep-frying saba bananas coated in caramelized brown sugar. It turns saba into a popular caramel-coated snack.
Banana: A tropical fruit produced by large herbaceous plants in the genus Musa. Saba is one cultivar within the diverse group of bananas.
Plantain: A group of banana cultivars commonly cooked as a staple food rather than eaten primarily fresh. Plantains share saba’s cooking role but are a distinct, broad cultivar group.
Cavendish banana: The banana cultivar group that supplies most bananas traded internationally for fresh eating. Cavendish is usually eaten fresh, unlike saba’s common role in cooked dishes.
Turon: A Filipino snack of banana, often with jackfruit, wrapped in lumpia wrapper and fried. Saba is a common filling for this crisp fried roll.
Musa balbisiana: A wild banana species native to Southeast Asia and a major ancestor of many cultivated bananas. Its ancestry contributes to the starchy character of cooking bananas including saba.
Cardaba banana: A starchy banana cultivar from the Philippines, closely related to saba and used in cooking. It is a closely related Philippine cooking banana with overlapping uses.
Latundan banana: A sweet Filipino dessert banana, commonly eaten fresh and also known as silk banana. Its softer, sweeter fruit is more often eaten fresh than saba.
Minatamis na saging: A Filipino dessert of bananas simmered in a sweet syrup, often served with shaved ice or milk. Saba’s firm texture holds up during simmering in syrup.
Cooking banana: A banana cultivar commonly cooked while firm or starchy rather than eaten only as a fresh fruit. Saba belongs to this broad culinary category.

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