Burro bananas are shorter, chunkier, and tangier than regular Cavendish bananas — with a lemony undertone that sets them apart. Popular in Latin American and Caribbean cooking for frying, but also excellent eaten fresh when fully ripe and slightly soft.

Chunky with a Tangy Twist

• Burro banana — sold per lb
• Shorter and chunkier than regular bananas
• Tangy-sweet with a lemony note
• Great for frying or eating fresh

How to Use

Fry sliced when semi-ripe for tostones or maduros. Eat fresh when fully ripe (yellow with black spots). Also works in smoothies and banana bread for a tangier flavor.

Frequently Asked Questions

How is this different from regular bananas?
Shorter, firmer, tangier. Less sweet than Cavendish when eaten at the same ripeness.

Can I cook with them?
Excellent for frying — they hold their shape better than regular bananas when cooked.

When are they ripe enough to eat raw?
When the skin is mostly black and the flesh feels soft. Underripe burros are too starchy to enjoy raw.

Fresh produce — availability may vary.