Bananas: Berangan or Emas

I admit it - I still prefer the originals, no genetically modified for me.  The taste you get from the originals are special.  Pisang Berangan is about slightly more than double the size of Pisang Emas and the difference doesn't stop there.  Both bananas are eaten raw but over-ripe pisang emus can be turned into a lovely pancake and also our favourite local cucur - cucur kodok or as the northerners call it: cok kodok.  However, both varieties do not make good banana fritters as they tend to soak in lots of oil.
Just ripen, pisang berangan (left) and pisang emas (right)

Two days later, you can see the difference in the skin colours.

The pisang berangan skin turns yellow as it matures and as it further ripens has a slight orange tint to it.  The flesh is white and has a sweet taste with a subtle sourness to it.  The texture is almost cake-like with a lower water content by comparison and almost melt in your mouth.  Because of the taste and texture, it tastes great when turned into a banana split with chocolate or vanilla ice cream as it balances the creamy sweet taste of the ice cream.

Pisang berangan (left) and pisang emas (right)

By comparison, pisang emus skin turns yellow as it matures but as it further ripens, becomes a golden yellow.  The flesh is slightly yellow and it gets to be a golden yellow as it further ripens.  The texture is more solid and it gets even sweeter as it ripens.  When it is over-ripe, it tends to get slightly watery due to its higher water content making it easy to turn into a mush for pancakes or cok kodok.