Seasons/Availability
Yellow Plantains are available year round.
Description/Taste
Looking like a banana, plantains are longer, have a much thicker skin and are very starchy in flavor and texture. Not suitable for eating raw unless very ripe, the yellow plantain is one of three plantain stages, each offering a different taste of culinary preparations. The middle stage, yellow plantains may have some brownish-black spots. Yellow plantains are used as a vegetable and as a fruit and mainly favored in dishes that have a firm texture and a slightly sweet flavor. Yellow plantain offers a bland taste and a starchy texture.
Nutritional Value
One-half cup raw plantain contains about 90 calories. Plantains provide a source of vitamin A, vitamin C, carbohydrates, dietary fiber and a trace of iron.
Applications
Yellow plantains may be fried, boiled, mashed, stuffed, baked, pickled or grilled. To prepare, wash, trim ends, and cut across in two to four sections. Cut skin lengthwise along the four ridges. From a corner, remove each strip of skin, pulling slightly crosswise. Woody fibers can be removed with a paring knife. To prevent juices sticking to hands, moisten hands and rub with salt. To bake, rinse and dry. Trim away stem and tips. Cut a lengthwise slit in each fruit. Slit-side up. place in a foil-lined pan; bake in a 375°Fahrenheit (175°C) oven until tender about 40 minutes. Serve whole or slice. Season with spices, nuts, butter, gravy, pineapple sauce, brown sugar or lime juice. To fry, peel and cut into thin slices; arrange slices on a nonstick baking sheet; lightly spray with oil; bake in a 400°Fahrenheit (200ºC) oven until crisp. Sprinkle with salt. Great snack, appetizer or side dish. To boil, peel and cut into two or three pieces; boil until tender; serve as a side dish. Season as desired. To store, keep at room temperature. After desired stage of ripeness is reached, refrigerate two to three days before using to decrease the ripen process. Peeled plantains may be immersed in water and refrigerated for a few days. For longer storage, whole plantains may be frozen.
Ethnic/Cultural Info
A Latin American, Caribbean and Asian favorite, plantains are often referred to as "cooking bananas". Plantains are prepared as a vegetable rather than a fruit in most cuisines. Plantains are used like potatoes in a variety of Mexican dishes, especially filled tortillas.
Geography/History
Native to the tropics and especially prized in tropical cuisine, the plantain is a botanical berry that is produced on what appears to be a tree trunk. Actually, however, the plant's broad leaves grow in a spiral fashion and create a trunk-like tube that is made up of the overlapping sheaths. The actual stem is an underground rhizome from which the plant's large roots extend. When the fruit is harvested, the plant is cut down and a new "trunk" develops. Rather hardy, the plant may produce fruits up to fifty years depending on its tropical location. In the United States, Hawaii is a major producer. Often labeled "platanos", plantain bananas are now available in many supermarkets. Plantain, also known as Adam's fig, jumbos, vegetable banana, kayla, cooking banana, plátano and plátano macho. A member of the Musaceae family, botanically plantains are named Musa x paradisiaca ssp. sapientum.
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