The pink velvet banana, or Musa velutina, is a banana plant that I really like. It’s mainly because of the pink fruit-it is rather unique for someone only used to yellow bananas! While the actual bananas are apparently edible, they are full of hard black seeds, so may be too much trouble to eat. The binomial name, Musa velutina, has the following meaning:

• Musa-comes from the Arabic name for the fruit, which is ‘maus’.
• Velutina-a Latin word that means ‘velvety’, referring to the velvety fruit of this species.

Growing in tropical and sub-tropical areas, the pink velvety banana is perennial plant usually grown as an ornamental plant in gardens. The species is native to Assam and the East Himalaya region, mainly where it is a sub-tropical climate. It can reach almost two metres in height and 1.5 metres across. Suckers often grow from the roots.

The ‘trunk’ of the velvet banana is a pseudostem, or false stem. This is where the leaf sheaths are rolled into a cylinder. The leaves appear from the middle of the pseudostem, which can reach up to a metre long. The leaf blades are shaped like peddles and are a mid-green colour.

The inflorescence of this banana has a row of yellow, tubular flowers. Each flower is covered in a purple bract that reflexes when mature and show a pink inner surface. The fruit follows, which is pink-purple and hairy-when mature, it also splits where you can see the seeds.

If growing in the garden, the pink velvet banana needs full sun. Soil should be well-drained but moist, along with plenty of organic matter within it. Frequent watering is essential as this banana doesn’t tolerate drought. Place in a sheltered spot to protect the large leaves from the wind.

To propagate, seed can be used. The seeds do need to be soaked for 24 hours beforehand in warm water. They can then be sown in fine compost which has to be kept at a constant temperature between twenty and twenty-four degrees Celsius in full natural light. Germination occurs in around six months.