Saba is a small banana that is common all over the country. It is used in a variety of ways, from savory pochero, crisp banana chips, boiled then chilled for saba con yelo, and banana cue among other dishes!

Unripe saba has greener skin, is tougher, and less sweet. But it can still be fried, deep fried (it stays nice and sturdy), or boiled before enjoying. Once saba ripens and turns soft and yellow, it is eaten just fine: sweet, soft, raw, and delicious.

Learn more about the different kinds of bananas in the Philippines.

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