01
Sapodilla
10.0best for dressing1 piece : 1 piece
Soft sweet tropical match
10.0
bananas substitute
for dressing.
Dressing-grade banana puree runs thinner than sauce — target 80-120 centipoise at 55°F serving temp — so it clings to butter lettuce without drowning it. The emulsion holds with 1 part oil to 2 parts fruit and a pinch of mustard powder for lecithin assistance, staying stable for about 40 minutes before droplet coalescence browns the rim of the bowl. Swaps are judged on room-temp emulsion life, how they coat a leaf in a 10-second toss, and whether their taste reads right cold, unheated, unsalted.
top substitutes
adjustment for dressing
Sapodilla-based dressing at 1:1 by piece holds emulsion at 55°F for 35-45 minutes before separation. Blend with 2 tablespoons oil and 1 tablespoon lime juice per piece; the 22 Brix sweetness covers bitter greens like frisée. Stir once more before plating to reset droplet distribution on the leaves.
02
Cherimoya
10.01 piece : 1/2 piece
Creamy texture, blend with pineapple
10.0
adjustment for dressing
Half a cherimoya per banana makes a silkier dressing — thinner at 80 centipoise. Emulsify with 1 tablespoon rice vinegar and 2 tablespoons olive oil per piece. Its delicate aroma fades past 30 minutes at 55°F, so plate the salad immediately after dressing or flavor falls off the leaf.
03
Custard-Apple
10.01 piece : 1 piece
Creamy and sweet, closest texture
10.0
adjustment for dressing
Custard-apple 1:1 by piece runs thicker than banana at 130 centipoise — thin with 2 tablespoons water per piece plus 1 tablespoon white wine vinegar. Sieve seeds out thoroughly. Holds a clinging coat on butter lettuce for 40 minutes before coalescing, giving a slightly longer window than banana-based dressing.
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04
Durian
7.51 cup : 1 cup
Creamy base, add vanilla extract
7.5
adjustment for this dish
Durian 1:1 by cup makes a controversial dressing — 35% solids and sulfur aromatics. Blend with 3 tablespoons lime juice and 2 tablespoons neutral oil per cup to thin and counterbalance. Serve on robust greens like kale or radicchio; the aroma dominates delicate bibb within 10 seconds of tossing.
05
Apples
6.01 cup : 1 cup
Applesauce works in baking as moisture swap
6.0
adjustment for this dish
Applesauce at 1:1 by cup yields a thinner dressing near 100 centipoise. Emulsify with 3 tablespoons olive oil and 1 tablespoon cider vinegar per cup. Sweetness is lower than banana (12 Brix vs 17) — add 1 teaspoon honey to balance mustard powder's bite. Emulsion holds 30 minutes at 55°F before break.
06
Sweet Potato
6.01/2 cup : 1 cup
Mashed, works in baking for moisture
6.0
adjustment for this dish
Half a cup sweet potato per cup of banana makes an unusually thick dressing — roughly 250 centipoise. Thin with 1/4 cup water and 2 tablespoons apple cider vinegar per cup. Its earthy flavor pairs well with warm grain bowls at 55°F serving temp, though it coats less cleanly on delicate leaves.
07
Egg Substitute
5.01:1
Mash half banana per egg, best in baking
5.0
adjustment for this dish
Egg-sub 1:1 by unit plus 3 tablespoons oil, 1 tablespoon lemon juice, and 1/2 teaspoon mustard powder builds a vegan mayo-style dressing at 55°F. Emulsion holds 50 minutes thanks to gum stabilizers — longer than banana — but skip any heat above 90°F or the proteins coagulate and the sauce grains.
08
Avocado
4.01:1
Creamy texture in smoothies, not sweet
4.0
adjustment for this dish
One avocado per banana makes a Green Goddess-style dressing with 15g fat providing its own emulsion without added oil. Thin with 2 tablespoons lime juice and 2 tablespoons water per avocado. Coats leaves for 45 minutes at 55°F before oxidation browns the rim — acidification delays this window.
09
Pears
6.01 cup : 1 cup
Ripe pears mash well for baking recipes
6.0
10
Jackfruit
6.01 cup : 1 cup
Ripe jackfruit has banana-like sweetness
6.0