latundan

Latundan is a dessert banana cultivar commonly grown in the Philippines and in other tropical regions. It is typically categorized among Musa sapientum or Musa acuminata cultivar groups and is one of the well-known Philippine banana varieties, often paired in discussions with Lacatan and other local types.

The fruit is medium-sized and elongated, with a gentle curve and a relatively thin skin. When ripe, the skin is pale yellow and may show a faint blush near the stem. The flesh is creamy white, very sweet, and has a mild, floral aroma. Typical fruit length ranges from about 15 to 20 centimeters, with a diameter of roughly 3 to 4 centimeters. Latundan is prized for its soft texture and agreeable sweetness, making it a popular table banana for fresh consumption and dessert preparations.

Cultivation and propagation practices for Latundan rely on vegetative methods, usually through suckers or tissue culture, since the plants are generally seedless. It thrives in warm, humid tropical climates with well-drained soils and adequate irrigation. Like many dessert bananas, Latundan can be susceptible to fungal diseases such as Fusarium wilt (Panama disease) and Black Sigatoka, so disease management emphasizes good sanitation, removal of infected plant material, and, where possible, resistant cultural practices and varieties.

Uses and market presence typically center on fresh consumption, with Latundan also used in smoothies, baking, and dessert dishes. It is valued for its balanced sweetness and pleasant aroma, contributing to its popularity in local markets and export channels where available.