Bananas

Head to your local grocery store and look through the produce section.

You will probably find several varieties of oranges (e.g. navel, blood, Mandarin, tangerine, clementine).

You will likely see several varieties of apples (e.g. fuji, granny smith, red delicious, gala, honeycrisp, jonagold).

But there is probably only one variety of banana, the Cavendish. All Cavendish bananas are clones. The upside is that they are consistent - you know what you are going to get when you eat a banana. One big downside to this is that if there is a disease that affects one banana, it affects all of them.

Back before 1960, the standard banana was the Gros Michel which translates to "Big Mike". It was larger and apparently tasted even better. But, it was affected by Panama disease, which spread rapidly and ruined a lot of bananas. After a lot of research, scientists determined that the Cavendish is genetically resistant to Panama disease, and it became the standard banana.

Today, there is a relatively new strain of Panama disease and it can destroy Cavendish crops. It has attacked banana plantations in Australia, Taiwan, Malaysia, Indonesia, and they are seeing it in Southeast Asia. The only known way to stop it is genetic resistance, which the Cavendish (being a clone) won't ever develop. Experts believe that it is only a matter of time before the Cavendish is no longer the standard banana. So, eat up now while you still can.

BONUS: There is a lot of discussion on the correct way to peel a banana - which most people outside of America say is from the 'bottom' rather than the stem (see video). What do you think?