About Plantains

Plantains aren’t necessarily the most beautiful of fruits. Flatter and longer than normal bananas, they have a milder flavour at any given stage of ripeness. Plantains are often cooked like potatoes because they contain less sugar and more starch than other bananas. Plantains are more a vegetable than a fruit.

Selecting

Plantains should be firm and not mushy or cracked. They can be purchased at any colour stage, green, yellow, or black, depending on how you want to eat them.

Storing

Storing

Store plantains at room temperature to promote ideal ripening. A higher storage temperature will speed the ripening process. Do not refrigerate, as plantains perish if stored below 8°C.

Eating

Plantains become sweeter as they ripen. Green, unripe plantains are firm and starchy – a tasty potato substitute, usually boiled and mashed. Even fried they are very delicious (“patacones or “tajadas” in South America). Yellow plantains are sweeter and delicious baked, fried or mashed. Ripe, black plantains are very sweet and soft: to be enjoyed fresh from the hand or fried as a dessert.

Availability of Plantains

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Growing regions

Ecuador

Plantains
Plantains

Nutrition facts

Average per 100 g*
Energy 122.0 kcal
Protein 1.3 g
Carbohydrate 31.9 g
of which sugars 15.0 g
Fat 0.4 g
of which saturates 0.1 g
Cholesterol 0.0 mg
Fibre 2.3 g
Sodium 4.0 mg
Vitamin C 18.4 mg
Calcium 3.0 mg
Magnesium 37.0 mg
Iron 0.6 mg
* Average values according to US Department of Agriculture

Green, yellow or black - always delicious!

After about 2 weeksDeep-fry or mash After about 3 weeksRoast, bake, boil, deep-fry or mash After about 4 weeksCan be eaten as a dessert