Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Pea Tendrils
These delicate vines have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.
Seasons/Availability
Plantains are available the year round.
Current Facts
Actually an entire subset of the banana, the plantain has been in North America far longer than the common banana. 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.
Description/Taste
The plantain is larger, firmer and has a thicker peel than the common banana. As green plantains are simply the younger immature stage of the fruit, 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.
Applications
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.
Ethnic/Cultural Info
Also referred to as "cooking bananas," or "potatoes of the air", plantains are especially favored in Latin American and Caribbean cuisine.
Geography/History
Botanically a member of the genus Musa, plantains are believed to be native to India and Southern Asia. The Portuguese are thought to have introduced plantains to parts of the Americas and to the Caribbean Islands. Bananas and plantains represent the world's largest fruit crop in both production and trade.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Green Plantain Bananas. One
is easiest, three is harder.
Plantains are available the year round.
Current Facts
Actually an entire subset of the banana, the plantain has been in North America far longer than the common banana. 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.
Description/Taste
The plantain is larger, firmer and has a thicker peel than the common banana. As green plantains are simply the younger immature stage of the fruit, 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.
Applications
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.
Ethnic/Cultural Info
Also referred to as "cooking bananas," or "potatoes of the air", plantains are especially favored in Latin American and Caribbean cuisine.
Geography/History
Botanically a member of the genus Musa, plantains are believed to be native to India and Southern Asia. The Portuguese are thought to have introduced plantains to parts of the Americas and to the Caribbean Islands. Bananas and plantains represent the world's largest fruit crop in both production and trade.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Chart House Restaurant Cardiff | Cardiff-by-the-Sea CA | 760-436-4044 |
| Indigo Grill | San Diego CA | 619-234-6802 |
| Nine - Ten | San Diego CA | 858-964-5400 |
Recipe Ideas
Recipes that include Green Plantain Bananas. One
is easiest, three is harder.| BetumiBlog |
|
Fried Green Plantain Chips |
| Taste of Cuba |
|
Sopa de Platano (Plantain Soup) |
