See also article on Plantains

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:

 

 

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