01
Sapodilla
10.0best for marinade1 piece : 1 piece
Soft sweet tropical match
10.0
bananas substitute
for marinade.
As a marinade, banana leans on its protease-adjacent enzymes and pH around 5.0 to tenderize protein over 30-120 minutes; push past 4 hours at fridge temperature and the surface turns mushy from over-denaturation. Penetration depth tops out near 3mm even with scoring, so salt at 1-1.5% and acid at pH 4 do the real work while the fruit carries aroma. Swaps are ranked on enzyme or acid activity, how evenly they coat in a zip bag, and whether their sugar load burns on the grill at 450°F.
top substitutes
adjustment for marinade
Sapodilla 1:1 by piece marinates protein for 45-90 minutes at fridge temp. Its pH near 5.2 and soft flesh coat evenly in a zip bag, and surface tenderizing happens in the top 2mm. Watch grill sugar burn — dab excess before hitting 450°F direct heat or the crust chars in 45 seconds.
02
Egg Substitute
5.0best for marinade1:1
Mash half banana per egg, best in baking
5.0
adjustment for marinade
Egg-sub at 1:1 by unit acts as a clinging agent rather than a tenderizer — no enzymes, no acid. Whisk with 1 tablespoon soy and 1 teaspoon vinegar per unit to provide actual denaturation. Marinate 60-120 minutes at 38°F; the gum content helps the seasoning stay on the protein through the grill.
03
Cherimoya
10.01 piece : 1/2 piece
Creamy texture, blend with pineapple
10.0
adjustment for marinade
Half a cherimoya per banana marinates 30-60 minutes only — the soft flesh over-denatures fish fillets to mush past 75 minutes at fridge temp. Blend with 1 tablespoon lime juice per piece to drop pH near 4 for deeper penetration in the top 3mm without surface mushiness.
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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 is unconventional but workable — its 18 Brix and rich fat help seasoning cling to chicken thighs for 2-4 hours at 38°F. Add 2 teaspoons fish sauce per cup for glutamate. The sulfur aroma cooks off above 350°F grill heat in 4 minutes, leaving only sweetness behind.
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 with added 1 tablespoon cider vinegar per cup drops pH near 3.8, driving deeper penetration than banana over 2-4 hours at fridge temp. Apple's pectin coats protein surfaces evenly. Pat dry before grilling — excess moisture drops grate temp 25°F on contact and stalls sear.
06
Sweet Potato
6.01/2 cup : 1 cup
Mashed, works in baking for moisture
6.0
adjustment for this dish
Half a cup mashed sweet potato per cup of banana makes a dense paste-marinade that clings well but doesn't penetrate past 1mm. Thin with 3 tablespoons rice vinegar per cup to drop pH to 4 and loosen viscosity. Marinate 4-8 hours at 38°F; shorter and the seasoning stays surface-only.
07
Avocado
4.01:1
Creamy texture in smoothies, not sweet
4.0
adjustment for this dish
One avocado per banana with 2 tablespoons lime juice makes a fatty, pH-4 marinade that works 30-90 minutes at 38°F. Fat clings to protein and carries herb/spice aromatics deep into creases and scored surfaces. Scrape off before grilling or the avocado oil smokes at 375°F grate temp.
08
Custard-Apple
10.01 piece : 1 piece
Creamy and sweet, closest texture
10.0
adjustment for this dish
Custard-apple 1:1 by piece marinates 45-90 minutes at 38°F. Its pH near 5.0 matches banana but flesh softens protein faster — shrimp go past done after 60 minutes. Sieve seeds and fibers out first so the coating lies flat on the protein and doesn't carry bitter notes onto the grill.