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The wild banana is a native of the Malay region, according to De Candolle, who has produced by far the most learned and unreadable work on the origin of domestic plants ever yet written. (Please don’t give me undue credit for having heroically read it through out of pure love of science: I was one of its unfortunate reviewers.) The wild form produces seed, and grows in Cochin China, the Philippines, Ceylon, and Khasia. Like most other large tropical fruits, it no doubt owes its original development to the selective action of monkeys, hornbills, parrots and other big fruit-eaters; and it shares with all fruits of similar origin one curious tropical peculiarity. Most northern berries, like the strawberry, the raspberry, the currant, and the blackberry, developed by the selective action of small northern birds, can be popped at once into the mouth and eaten whole; they have no tough outer rind or defensive covering of any sort. But big tropical fruits, which lay themselves out for the service of large birds or monkeys, have always hard outer coats, because they could only be injured by smaller animals, who would eat the pulp without helping in the dispersion of the useful seeds, the one object really held in view by the mother plant. Often, as in the case of the orange, the rind even contains a bitter, nauseous, or pungent juice, while at times, as in the pine-apple, the prickly pear, the sweet-sop, and the cherimoyer, the entire fruit is covered with sharp projections, stinging hairs, or knobby protuberances, on purpose to warn off the unauthorised depredator. It was this line of defence that gave the banana in the first instance its thick yellow skin; and, looking at the matter from the epicure’s point of view, one may say roughly that all tropical fruits have to be skinned before they can be eaten. They are all adapted for being cut up with a knife and fork, or dug out with a spoon, on a civilised dessert-plate. As for that most delicious of Indian fruits, the mango, it has been well said that the only proper way to eat it is over a tub of water, with a couple of towels hanging gracefully across the side.

The varieties of the banana are infinite in number, and, as in most other plants of ancient cultivation, they shade off into one another by infinitesimal gradations. Two principal sorts, however, are commonly recognised–the true banana of commerce, and the common plantain. The banana proper is eaten raw, as a fruit, and is allowed accordingly to ripen thoroughly before being picked for market; the plantain, which is the true food-stuff of all the equatorial region in both hemispheres, is gathered green and roasted as a vegetable, or, to use the more expressive West Indian negro phrase, as a bread-kind. Millions of human beings in Asia, Africa, America, and the islands of the Pacific Ocean live almost entirely on the mild and succulent but tasteless plantain. Some people like the fruit; to me personally it is more suggestive of a very flavourless over-ripe pear than of anything else in heaven or earth or the waters that are under the earth–the latter being the most probable place to look for it, as its taste and substance are decidedly watery. Baked dry in the green state ‘it resembles roasted chestnuts,’ or rather baked parsnip; pulped and boiled with water it makes ‘a very agreeable sweet soup,’ almost as nice as peasoup with brown sugar in it; and cut into slices, sweetened, and fried, it forms ‘an excellent substitute for fruit pudding,’ having a flavour much like that of potatoes a la maitre d’hotel served up in treacle.

Altogether a fruit to be sedulously avoided, the plantain, though millions of our spiritually destitute African brethren haven’t yet for a moment discovered that it isn’t every bit as good as wheaten bread and fresh butter. Missionary enterprise will no doubt before long enlighten them on this subject, and create a good market in time for American flour and Manchester piece-goods.