Banana Banana A banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus "Musa". In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild
Banana leaf then be steamed. In Bengali cuisine, banana leaf is used to prepare Paturi, which is marinated and seasoned boneless fresh fish steamed and cooked inside a banana leaf and eaten on it. Commonly, Bhetki and Ilish are used in making Paturi. In Indonesian cuisine, banana leaf is employed in cooking methods called "pepes" and "botok"; the banana-leaf packets of food are steamed, boiled, or grilled on charcoal. Banana leaves are also used to wrap several kinds of snacks "kue" (delicacies), such as "nagasari" or "kue pisang" and "otak-otak", and also to wrap pressed sticky-rice delicacies such as "lemper" and "lontong".