- medium sized banana that grows on a dwarf banana plant that is no more than two meters high. It is not a particularly common variety
Bali dataran dialect
Bali aga dialect
Tiyang mamula punyan biu kat di telajakan jumah.
No translation exists for this example.
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Other forms of "biu"
banana that is sold in many village markets. This is because it is the sweetest and one of the best tasting of the bananas. However, most people prefer not to eat it because of the seeds. This banana is also used in making some kinds of traditional medicines. Unripe biu batu is used for making rujak, underside of leaf has a coating of wax that can be scraped off, also known as krutuk.
medium to small banana that is normally eaten raw because it is sweet. Its appearance is about like that of biu sang raja.
very popular, large banana that is readily identified because its skin remains green even when the fruit is ripe. Gadang means green in Balinese. It keeps better than most other varieties. Lumut means moss in Balinese, and implies something slippery
banana that is small and thin
banana that is is usually boiled and served with the skin on. It is also popular for making gagodoh. The name of the banana comes from the Balinese word for papaya, gedang, because the banana is rather fat. This banana is also used for making the type of jaja called sang rai. It is widely fed to babies because its relative lack of starch makes it easy to digest
banana that is often used for offerings because it keeps well for a long time. It comes in various sizes
a very small banana that must be boiled before eating. Biu ketip gave its name to the unit of money used in Bali long ago. One ketip was 10 sen, or 0.1 Rupiah in the old days, and this is what the banana used to cost. If that price were in effect today, at the present rate of exchange one could buy about 90,000 of these bananas for one U.S. Dollar
banana that is usually boiled before eating. Kelopok means box, and the banana has rather flat sides with distinct edges like a box. It is used in making gagodoh and jaja sang rai. This type of banana spoils very quickly.
very small, deep yellow banana that is commonly used in offerings. The word mas means gold. But the color of the fruit is really just a deep yellow.
boiled banana, boiled for little children to make the banana more digiestible
short banana that looks like biu susu (see below) only fatter. It cannot be used to make jaja because it does not keep very long. Always eaten raw
large banana. that is more or less similar to the commercially grown variety available in the West. It is sweet tasting. This banana is often used in making offerings. It can also be used to make jaja sang rai and gagodoh. It keeps for a long time.
banana that is generally boiled before eating. Not very common
very small banana that is quite sweet, but which does not keep very long. It is rather starchy. It is difficult to distinguish between the unripe and ripe fruit because the color is the same. One has to pinch the fruit to make sure it is soft. The unripe fruits pucker the mouth more than other varieties. Many say, however, that this is the best tasting banana, when ripe.
a medium sized, rather fat banana that has a dark reddish brown skin. The interior is normal banana color. This banana is not very common. It looks rather like biu montong only it is red
No definition available.