Sometimes referred to as the “Black Banana” because – it is best when eaten when the skin has matured to a fully ripe, black color. The skin, or peel, is maroon with slight hints of green when unripe, but matures to a dark purple to black color when fully ripe. The meat is white, but at times may have a slight tinge of pink. It’s exquisite when combined in fruit salads or cooked in any number of desserts. Rich in potassium.