Fruit
Burro
B tier
Burro is a chunky, angular cooking-leaning banana with thick skin, firm pale flesh, and a lemony tang even when yellow. Smaller than plantains but square-edged; ripe fruit softens yet keeps more structure and acidity than Cavendish. Flavour is bright and slightly citrus when fully yellow with spots. Fry ripe slices, boil green chunks, or mash. Popular in Mexican and Central American kitchens for both green and ripe stages. Not a bland lunchbox banana—expect tartness.
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Grading systems
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History
Burro-type blocky bananas were grown in tropical American home and market gardens.
Mexican markets standardised Burro as a known tangy small cooking banana.
US Hispanic grocery supply lines regularly included Burro bananas.
Burro stayed a niche dual-purpose banana beside plantain and Cavendish.