Click Here to Subscribe to our Free Weekly Newsletter

FoodReference.com - Trivia section
Food Facts, Food Trivia, Food Science, Food History
An eclectic collection of information about various food items and subjects

Get a Free Trial issue SAVEUR The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

YOU ARE HERE >>

Dont’ forget to check for additional information in Articles & Cooks Tips

See also article on Plantains

PLANTAINS

This popular banana in Latin American, Caribbean, and Asian countries is often referred to as a cooking banana. Plantains resemble bananas but they are longer in length, thicker skinned, and starchier in flavor. In most countries, plantains are used more like a vegetable than a fruit. They are not suitable for eating raw unless very ripe, when they turn completely black. One half of a large plantain is low in sodium, high in potassium and vitamin A, and a good source of fiber. This versatile fruit has three unique stages when they can be eaten.
Green plantains taste more like a potato with a starchy texture. At this stage, the interior is yellowish or slightly pink. The fruit is firm and is often used as side dishes.
Yellow plantains are the middle stage of the fruit. These plantains can have some brownish-black spots. Their role now is both vegetable and fruit and is used in dishes that request for a slightly sweet taste and firm texture.
Black plantains are typically found in sweeter recipes. These plantains are all black or spotty black and are soft. Black plantains can be eaten out of hand.