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[–] 134 points 5 months ago* (last edited 5 months ago) (8 children)

Ooooh I get to be the know it all asshole who says this and the runts flavor banana don't taste like banana to us because we're used to the modern dominant banana cultivar, the Cavandish, while the inventor of Runts and Laffy Taffy were familiar with the then dominant banana cultivar, the Gros Michele!

The Gros Michele was swapped out as it was plagued by blight and the Cavandish was resistant to this kind of blight. Nowadays, the Cavandish is also starting to show signs of mass blight issues and some growers are considering switching back to the Gros Michele to combat that!

Edit: Whoohoo! I'm wrong and I learned new things!

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  • [–] 70 points 5 months ago (1 child)

    I'm the other asshole, who's seen someone on YouTube trying a Gros Michele banana and saying it doesn't taste like the candy flavour. Maybe this just was as close as they could get to the flavour back in the day. And then, once established, this became "banana" forever and ever.

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  • [–] 95 points 5 months ago (9 children)

    I go to the banana festival every year. I've had all of these varieties and many many more. I have three different varieties growing (including dwarf Cavendish). You can try gros michel at the fest, along with many more flavors.

    I'll say first hand that gros michel is a much more flavorful banana than Cavendish. Its more fragrant and perfumed, and very sweet. But also, just about any other banana is better tasting that Cavendish. My Tahitian blues are delicious. And the star of our yard is our unnamed variety of apple banana.

    The Tahitian blues are more mild and sweet. But with better texture than a Cavendish. But the apples. They're the dream banana. A but more tart and firm, even when iver ripe. And if you can let them get fully ripe on the tree, just amazing flavors.

    The issue with the apple though is that the trees are massive and super aggressive. If I had more space I would just grow those, but it ends up being a few hours a month in management just to keep the apple bananas from taking over. There's a farm I'm helping to start and this is the variety we growing there.

    Banana fest is only 15 for a wrist band and all you can eat bananas

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  • [–] 11 points 5 months ago (7 children)

    So how much to send a mixed crate to Germany? Because all I ever had was "the most unripe shit, ripened in special container"-Cavendish. And I'm mad about it 😅

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  • [–] 14 points 5 months ago (1 child)

    I'm sure there are some specialty shipping companies, but at the price of shipping, could probably fly to Hawaii (or Samoa, or Fiji, or Costa Rica, or Mexico, or Ecuador, or Brazil, etc). Any fruit market in a tropical country is going to have 10+ varieties of banana.

    I have a neighbor who bought a commercial freeze drying machine, and I would say that freeze drying is the best way to keep the flavor as "true" to the flavor you get when ripe. When we get plenty bunches coming in we get maybe 20-30kg a week. We freeze them because things really slow down in the winter (maybe 20-30 kg every 6 week?). If can, I'll get some freeze dried and could ship much more affordably.

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  • [–] 15 points 5 months ago

    I also heard that the reason Big Mike was the dominant banana of choice for so long and the Cavendish was not is because the fruit companies firmly believed that the Cavendish was too disgusting in comparison and no one would ever buy it.

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  • [–] 14 points 5 months ago* (2 children)

    It's myth. Don't trust AI.

    "A food history myth is that artificial banana flavor was specifically developed from the Gros Michel, but isoamyl acetate is a simple compound and was not based on any specific cultivar."

    https://en.wikipedia.org/wiki/Gros_Michel

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  • [–] 75 points 5 months ago (1 child)

    This myth predates AI by a lot

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    [–] 83 points 5 months ago* (3 children)

    Bananas are a mono-crop. There was a disease in the latter half of the 20th century that threatened all bananas on the planet. A particular strain survived called the Cavendish. It is what you NOW think of as a banana. The candy tastes like the way bananas used to taste.

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  • [–] 57 points 5 months ago* (3 children)

    counterpoint: https://youtu.be/I9ZtvpBoXzI

    TL;DW banana candy does not taste like gros michel either

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  • [–] 43 points 5 months ago (2 children)

    He did find that the artificial banana flavor tastes the way gros michel bananas smell when they're very ripe, though. So I don't think it's wrong to say the flavor is based on the gros michel rather than the cavendish, it's just that flavor is a really complex equation and artificial flavors tend to fail to capture the totality of the experience.

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  • [–] 10 points 5 months ago

    This is the same reason tomatoes are borderline impossible to emulate artificially. Instead of one or two volatile chemicals that create the aroma, there is something like twenty different compounds that makes tomato-flavour.

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  • [–] 7 points 5 months ago (5 children)

    Yeah it's only with grapes that they really captured the best part

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  • [–] 7 points 5 months ago*

    Can confirm. I went on a banana adventure during the pandemic where I ate nearly 10kg of all sorts of different bananas, including the "Big Mike". I learned the Cavendish is a shit banana and we've been cheated out of superior nanners for decades.

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    [–] 37 points 5 months ago (2 children)

    Banana Candy is one of those legacy flavors from a time in the past when our ability to create artificial flavors was extremely limited.

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  • [–] 12 points 5 months ago

    Isoamyl acetate, the chemical which is traditionally used for artificial banana flavor, was first synthesized in the UK where it was marketed as Jargonelle pear flavor. Companies importing it to the US believed that the American public wouldn't be interested in pear candy, so they decided to call it banana flavor instead.

    Also, as an aside, Lecroy now sells "sunshine" flavored sparkling water which I'm 90% sure is flavored with isoamyl acetate. I think they just decided to lean into the fact that it tastes distinctly fruity, but not like any one fruit in particular.

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  • [–] 32 points 5 months ago (12 children)

    Most candy flavors don't taste much like their fruit counterpart. IDK why banana is single out most often.

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  • [–] 17 points 5 months ago (1 child)

    They usually single out one or two compounds out of dozens which make up the flavor profile, pair it with citric acid and sugar in whatever ratio, and call it good. If they actually synthesized a complex, realistic fruit taste, your laffy taffy would cost about as much as a fine bottle of perfume, which is where they DO pull many compounds together to create an immersive profile.

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  • [–] 11 points 5 months ago

    It might cost as much to make as perfume, but for that kind of "luxury" shit the retail price and the cost of producing the product are entirely separate. Perfume is cheap to make too, it's the brand that's expensive.

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    [–] 31 points 5 months ago* (5 children)

    It tastes like that because it was flavored to taste like the gros michel banana.

    It doesn't taste exactly like that either, but that's why it doesn't taste like the Cavendish banana that you're used to.

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  • [–] 8 points 5 months ago

    Got the process backwards. The early flavoring was designed by finding something with a strong scent or flavor and then labeling it as whatever they thought it was closest to or would sell best.

    Less "finally, this tastes like banana" and more "I bet no one will complain if I call this banana".

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    [–] 14 points 5 months ago

    I hate actual bananas, least fave fruit. LOVE fake banana flavor. They're clearly nothing alike.

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  • [–] 10 points 5 months ago (1 child)

    Same goes for artificial apple flavor.

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    [+] 8 points 5 months ago* (last edited 5 months ago)
    [–] 8 points 5 months ago

    Ironically the best laffy taffy flavor.

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  • [–] 5 points 5 months ago

    Always assumed is was some kind of petroleum derivative

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