Plantain Bananas
Seasonality:
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- None
- September
- High
- October
- High
- November
- High
- December
- High
Uses
Larger and firmer than dessert bananas, Plantains are commonly used as vegetables rather than fruits because of their lower sugar content. Extremely popular in Latin American countries, Plantains are also favored in West Indian and African cooking. Part of dinner consists of bananas used in soups, stews, or simply fried and baked for an easy dessert. The taste of a plantain is different at every stage of ripeness. Once peeled, its thick skin reveals a creamy, yellowish flesh with a slight shade of pink. When the skin is green, the fruit is hard and the texture is excellent for frying or making irresistible tostones and fritters. As the fruit ripens, the fruit will start to turn yellow, then brown, and is now a delicious addition to the grill. When the fruit is brown-black, it is wonderful simply peeled as a fruit dessert. Only your own experience will tell you which stage will suit your taste buds.
Selection, Storage & Handling
Usually cooked when green or yellow with some black spots. Plantains can be eaten raw only if their skins are entirely black! Store Plantains uncovered at room temperature. Turn occasionally. To prepare for frying, simply cut off ends, peel and remove any fibrous strings. To prepare for baking, do not peel. Instead, simply pierce with a fork in several places.
This item is perishable and ships 2nd Day. Product pricing includes 2nd Day shipping upgrade (Standard shipping rates still apply).
Nutrition Facts
- Amount Per Serving
- Calories 220
- Calories from Fat: 5
- % Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 3%
- Protein 2g 0%
- Saturated Fat (Not Available) 0%
- Sodium 5mg 0%
- Sugars (Not Available) 0%
- Total Carbohydrate 57g 19%
- Total Fat 0.5g 1%
- Calcium1%
- Iron6%
- Vitamin A40%
- Vitamin C50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
