Looks similar but different: Pisang Rastali versus Pisang Raja Udang

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At a glance they may look similar but they are different in taste and texture as well as the pisang rastali being smaller than pisang raja udang..  Both fruits have a brownish design over the yellow skin but that is where the similarities end.

The Pisang Rattail is sweet with subtle undertone of sourness and when not fully ripen, will have a distinct "kelat" taste when not fully ripen.  When fully ripen, there should be no more green areas on the banana.  The bananas pictured above will be fully ripen in about 1 day.  The flesh is almost "fluffy" and relatively dry and is cream in colour.  This fruit is more often eaten raw but due to its "fluffy" texture and sweetness, is also a favourite for making banana cakes and muffins.

In comparison, the Pisang Raja Udang has a very sweet and sour taste - almost in equal measure.  The flesh is dense and has more moisture and is yellow in color.  When not fully ripen or harvested when not fully matured, the sour taste will overshadow the sweetness hence locally, it is also known as Pisang Masam or Sour Banana.  When harvested properly and fully ripen, the sweet taste is stronger than the sour taste.  This fruit is eaten raw or works well in fried banana dumplings. due to its taste and moistness.  It can also be used to make a dessert, serawa pisang or bananas cooked with a sweet coconut gravy.  It is also an option for banana splits.

So, be sure to pick the right banana for what you want or you may be disappointed in the outcome :)