Plantains, botanical name Musa paradisiaca, are the fruit of the same species as bananas as there are no clear distinctions between bananas and plantains other than bananas are for fresh eating and plantains are considered cooking bananas. Plantains are a staple food in tropical regions, sustaining large populations in developing countries. They are the tenth most important staple that feeds the world.

Green plantains are distinguished by their age. They are simply the younger immature stage of the fruit. Their peel is think and they have a very firm and starchy textured lean-flavored flesh due to their very low sugar content. As plantains ripen, they develop a sweet taste and their color changes from green to yellow to black.

Nutritional Value

Plantains are considered a super food. They have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as the common banana.

Serving Ideas

The green plantain must be cooked to be truly edible. They can be fried, boiled, baked, pickled and grilled. Since green plantains are very hard and starchy, they are often prepared like potatoes. Green plantains, in fact are the chosen plantain for fried plantain chips. Green plantains are essentially treated as and substituted for potatoes. Thus, they can be used in recipes calling for potatoes and utilized alongside ingredients in which potatoes compliment. Pair with savory herbs, garlic, pork, poultry, both rich and mild cheese, other starchy vegetables such as corn and shelling beans, tropical fruits, cream, chiles, cumin and curry.

Geography/History

Plantains are native to Southeast Asia, South Asia and West Africa, specifically tropical regions of Nigeria and Ghana. Plantain plants do eventually expire production of fruit, yet they are among the longest producing of banana plants. A single plant may produce fruits up to fifty years depending on its tropical location.

Seasons/Availability

Plantains are available year round.