How to eat Musa acuminata microcarpa

First you select a ripe fruit. A ripe wild banana is hard, and you can only recognize that it is ripe if the colour is yellowish.

Hold the fruit like this and roll it many times, until it is soft.


Then you can peel it like you do to regular banana. By then the fruit is soft.

There is not so much flesh and you could see the seeds. The taste is like regular banana but less sweet. Do not swallow the seeds.

Musa acuminata microcarpa

Wild banana which is also known as "lengkik" by the ibans and "pisang kera" by the malays.


It is edible, but just that there are more seeds that flesh. The flesh is not as sweet as the regular bananas.


It is grown wild and abundance along the logging road tracks.


The stem is much smaller that ordinary banana and the leaves are not as flexible.


This subspecies is characterized by the yellowish tinge and virtual waxlessness of the foliage, by the intense chocolate brown pigmentation of sheaths and, often, midribs, by the fading purple flush on the peduncle.