Region of Origin
Commodity:
Plantain
Description & Origin
Plantains are a variety of banana, but they are recognized as their own category in the US due to their large size, tapered ends, boxy shape, and distinct use as both a vegetable and a fruit. Like bananas, plantains are botanically considered the berry of a giant tropical woody herb that looks much like a palm tree. Plantains should be picked at a mature-green stage. When kept at this stage post-h...
Other Names
Plátano, Plátano Macho
Health Benefits & Nutrition
Plantains are jam packed with vitamins and minerals. Like their banana cousins, plantains are an excellent source of potassium, which may help control blood pressure. They also contain high levels of immune-boosting vitamin C and vitamin A, which promotes eye health. Plantains are high in fiber as well. Green plantains are a good source of resistant starch, a type of less-digestible starch, that may help lower blood sugar and promote gut health. Yellow plantains are rich in magnesium, potassium, and vitamin K.
Different parts of the plantain are used in traditional medicine and toiletries. For instance, ash from burning plantain skins has been used in medicines and soaps in West Africa.
Our Varieties
Plantain Yellow
AKA: Platano Maduro
Description
After harvest, mature-green plantains will eventually ripen to a soft, fully yellow stage. The flesh of a fully ripe yellow plantain is tender and very sweet. It continues to get sweeter as the skin turns black and it considered at peak ripeness when about half black. Ripe plantains are most often cooked – particularly pan-fried or deep-fried, which caramelizes their natural sugars and creates a deep, rich sweetness.
Variety Tips & Tricks
Yellow plantains can be used for different recipes depending on the stage of ripeness. When only partially ripe, they can be used for grilling or mashing. When fully ripe, they are best for maduros. Over-ripe and mostly black plantains are ideal for recipes that involve making a batter and frying.
Commercial Availability (Grown for the US Market)
Plantain Green
Description
Green plantains are fully mature, but still unripe. They should be hard when squeezed, barely giving at all to pressure. The flesh is so starchy and firm that the skin cannot be removed by simple peeling – it must be scored and slowly peeled away. The firm, whitish-yellow pulp has a starchy, somewhat astringent flavor with hints of grassiness and herbal notes. Once cooked, the texture is similar to that of a potato, taro, or yuca.
Variety Tips & Tricks
While green plantains are botanically a fruit, they are eaten as a vegetable. They are most often boiled, stewed, mashed, or fried – but may also be processed into chips or flours.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Plantains are a staple good in tropical regions around the world, especially in Central and West Africa and the Caribbean. Green plantains are cooked or processed before consumption. They are often boiled and mashed or pounded with other root vegetables, such as in West African fufu or Puerto Rican mofongo. It is also often added to rich, meaty stews or vegetarian curries. Slices of green plantain may also be sliced and fried, such as in Latin American tostones. Ripe, sweet yellow plantains are also cooked and prepared in a myriad of desserts or sweet side dishes. They are simply pan fried and eaten as a side in many Latin American countries, or lightly battered and deep fried as in India or Indonesia. They can also be grilled, or incorporated into blended desserts and smoothies.
Crispy, fried plantain chips are also an extremely popular use of both green and ripe plantains. The unripe green flour may also be processed into flour for uses in various staple foods.
Flavor Pairings
Citrus, Coconut, Mango, Pineapple, Corn, Chile Pepper, Onion, Garlic, Cumin, Pepper, Black Beans, Cheese, Cream, Honey, Sugar, Shrimp, Pork, Poultry
How to Prepare
Green plantains can be boiled whole, and then peeled and mashed. They may also be carefully scored with a knife and peeled, then boiled directly in soups or stews. Peeled raw plantains can also be sliced and fried into chips, tostones, or fritters. Note that raw green plantains are not easily peeled by hand.
Ripe plantains are easier to peel. If used when mostly yellow, the flesh will still be firm and somewhat starchy – best for dishes where the integrity of the plantain slice is desired, such as plantain chips. If used when mostly black and very ripe, the flesh will be soft and tender, best for pan frying and blended desserts.
How to Store in the Kitchen
Plantains should be stored in a cool dry place with good ventilation to prevent moisture build up. Do not store green plantains near fully ripe or ripening bananas.
Fight Food Waste Tips for root to stem cooking
Remember that plantain skins, like banana peels, are compostable!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-54°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes - Symptoms include peel discoloration, abnormal ripening, and failure to ripen.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Moderate
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
The production of ethylene increases as the fruit ripens. Green plantains should not be stored near ripe bananas or other ethylene producing fruits.
RIPENS AFTER HARVEST:
Yes – Plantains will continue to ripen post-harvest with exposure to high temperatures or ethylene.
PROFESSIONAL RIPENING RECOMMENDATION:
Yes - When left to ripen on their own, plantains will not change color uniformly, nor will they be as sweet. Professional ripening is recommended to ensure uniform color, sugar development, and size.
Quality Assessment
Plantains should be large, long, and somewhat consistent in size and color within the case. They should be free from mechanical damage, major scars or residues, or decay. Some brown spots or scarring are normal and anticipated, especially on the ridges of very angled varieties.
Important Handling Notes
Bananas and plantains are susceptible to bruising. Handle with care to avoid damage. Be especially aware that plantains intended for market as mature-green should not be exposed to ethylene-producing items.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, plantains may last up to 21 days.
