Cultivar group AABB Group Higher classification Banana | Origin Widely distributed Rank Cultivar | |
 | ||
Hybrid parentage Musa acuminata × Musa balbisiana Scientific name Musa acuminata × Musa balbisiana 'Pisang Awak' Similar Lady Finger banana, Cavendish banana, Gros Michel banana, Musa balbisiana, Saba banana | ||
20161024 pisang awak giant cavendish banana dwarf taiwan banana
Pisang Awak is an edible banana cultivar belonging to the AABB banana cultivar group. This cultivar is grown worldwide.
Contents
Sudahku tahu cover by sayha pisang awak
Etymology
'Pisang Awak' is also known in Australia as 'Ducasse' and 'Kayinja' in Uganda. The Malaysian name pisang awak is more commonly used among research institutions. In Thailand it is known as kluai nam wa (กล้วยน้ำว้า, [kluːəj nam waː]). The term nam wa has crossed over into the Khmer language where the banana is known in Cambodia as chek nam va (ចេកណាំវ៉ា), but is known in the Khmer-speaking Thai province of Surin as chek sâ (ចេកស) or white banana. This banana variety has multiple romanizations including 'Namwah Tall' (with a superfluous 'h'). In Vietnamese it is known as chuối sứ ("envoy banana") or chuối xiêm ("Siamese banana").
As a stout mutation, 'Dwarf Pisang Awak' is known in America as 'Dwarf Namwah' as popularized by Agristarts; and in Thai as kluai nam wa khom (กล้วยน้ำว้าค่อม).
Description
It is known to produce seed with the availability of fertile pollen.
Taxonomy
'Pisang Awak' is a cross between Musa acuminata and Musa balbisiana. It belongs to the tetraploid AABB genome group, although it was earlier belonged to the triploid ABB genome group. Synonyms include: Musa paradisiaca var. awak.
Uses
'Pisang Awak' (known locally as kayinja) is grown in Uganda for making banana beer.
In Cambodia, 'Pisang Awak' (known locally as chek nam va) is favored over varieties for its multiple uses while other varieties are valued for the fruit. The banana blossoms (at the stage of male flower production) and pseudostem, although astringent, are eaten as a vegetable. The leaves used as a wrap for cooking food such as amok and ansom chek in which the fragrance of the banana leaves is transferred to the food being cooked.