Seasons/Availability
Ripe plantains are available year round.
Current Facts
In North America, it has been dubbed "plantain" but is called "banane-legume" in the French West Indies. Those not familiar with the culinary attributes of plantains often view them as looking too black, too green or too bruised. However, that is exactly how they are to look at their different stages of edible use. Finally recognized for its delicious diversity and excellent flavor, the plantain recently has experienced an increased popularity in Latin American, Asian and Caribbean restaurants.
Description/Taste
Possessing a multiple culinary personality, plantain bananas are most often cooked and served like a vegetable. Wearing a thick dark skin, the plantain, pronounced plan-tayne, is larger and fatter than the common banana. Starchy and dense, the flesh must be cooked to be edible. Developing a sticky texture, the ripe plantain offers a stronger flavor and becomes even more intense in taste as it ripens. Available at various stages of ripeness, the unusual flesh is consistently lightly pink or yellowish and creamy in texture. Whether yellow-brown or black, the plantain can be prepared either as a fruit or a vegetable. In super-ripe black plantains, the starch has turned to sugar, perfect for making scrumptious desserts. Slow to ripen, plantains may take up to three weeks to become fully ripe.
Nutritional Value
Nutritionally beneficial, plantains 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. Very low in fat and sodium, they are cholesterol-free and offer a good source of fiber. One-half cup cooked slices contains about 89 calories. Recognized as an important part of the diet, and for lowering the chances of cancer, at least five servings daily of either fruits or vegetables are recommended. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Experiment with this unusual fruit/vegetable at its various stages of ripeness to determine which phase delivers a favorite flavor. For a unique dessert, roast plantains; drizzle with caramel sauce and chocolate. Yum! For a simple dish, bake in its skin like a potato. When the baked peel splits, season as desired. Enhance flavor with freshly ground black pepper and butter. Sprinkle with white or brown sugar or fresh herbs and spices such as cloves, nutmeg or cinnamon. For an easy dessert, serve caramelized plantains to impress guests. Peel four ripe plantains; slice into one-half inch rounds. In a heavy skillet, heat one-tablespoon butter over medium heat until the butter foams. Add plantain slices; cook five to eight minutes or until lightly browned and slightly caramelized. Sprinkle slices with one-tablespoon sugar; let sugar caramelize slightly. Serve warm over vanilla ice cream. Drizzle buttery pan drippings over all for extra flavor. Ripe plantains are ideal for adding a tasty twist to stir-fries. Brown-to black plantains offer their fullest flavor and softness. Bake with roasted meats. For an easy side dish with meat or chicken, slice four ripe plantains into four pieces each. Wrap each piece in bacon; place cut end up in a baking dish. Bake in preheated 350 degree oven thirty to forty minutes or until bacon is crispy and plantains are soft. Serve immediately. Pair with pineapple, dates, raisins and apples to make yummy curried fruit. To store, let ripen through its stages at room temperature. Refrigerate when desired ripeness is reached. Fully ripe peeled plantains may be wrapped and frozen.
Ethnic/Cultural Info
In the southern hemisphere, plantains are often served as the main entrée. In India, this tasty unusual fruit is often curried in their skins, plus is a major ingredient in their stews and soups. Tropical countries enjoy plantains crisp-fried, simmered in a garlic-coconut chili sauce or made into spicy fritters. Another favorite are plantain dumpling balls, such as "kofta" in India and "fufu" in Cuba. In Hawaiian cooking, they are commonly used in baking pies, cakes and for making sweet sauces. Interestingly, the sweet dessert banana we love in America is eaten only in moderation elsewhere.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Plantain Bananas Very Ripe. One
is easiest, three is harder.
