A new type of banana, coined as Mongee, has been developed by a Japanese farmer named Setsuzo Tanaka, a technical development manager of D&T Farm in Okayama, Japan.

Mongee banana has an edible peel and was invented by using an innovative deep freezing technique. It is made using “freeze thaw awakening,” a new pesticide-free cultivation technique. The deep-freezing technique is said to trigger a state of rapid growth in the fruit, cutting more typical two-year cultivation period for a banana plant down to around four months. It is organically grown which made its peel edible and safe to eat.

These Mongee bananas are not yet available in most areas as production is only limited to 10 bananas per batch, which is sold locally for 648 yen per banana.

“Mongee” means incredible in Okayama dialect.