The 'common' banana available in Thailand is neither Gros Michel nor Cavendish. It's a tiny little thing that (going by a photo on Wikipedia it's something similar to a Latundan I believe) IMO is only useful for blending (i.e. for a smoothy) because it's too 'moist' to eat as-is. Thai's seem to mostly grill or fry them, rather than eating them fresh.
We recently (this year) have been able to grow the less common (and more expensive to buy locally) 'big' bananas, which I've confirmed today are in fact cavendish.
I'll ask my in-laws (who had already grown Cavendish) if they know anything about where to buy/find either Gros Michel fruit, or plants.
This whole thing gets quite confusing (for me at least) as I don't read (and speak very little) Thai, and software translators convert the Thai for "Banana", "Cavendish Banana" and "Gros Michel Banana" all into "Banana" in English.
The 'common' banana available in Thailand is neither Gros Michel nor Cavendish. It's a tiny little thing that (going by a photo on Wikipedia it's something similar to a Latundan I believe) IMO is only useful for blending (i.e. for a smoothy) because it's too 'moist' to eat as-is. Thai's seem to mostly grill or fry them, rather than eating them fresh.
We recently (this year) have been able to grow the less common (and more expensive to buy locally) 'big' bananas, which I've confirmed today are in fact cavendish.
I'll ask my in-laws (who had already grown Cavendish) if they know anything about where to buy/find either Gros Michel fruit, or plants.
This whole thing gets quite confusing (for me at least) as I don't read (and speak very little) Thai, and software translators convert the Thai for "Banana", "Cavendish Banana" and "Gros Michel Banana" all into "Banana" in English.