Plantains are a popular staple in various cuisines around the world, particularly in the Caribbean, Latin America, and West Africa. They are a member of the banana family and, while they may look like their cousins, plantains are starchier, less sweet, and more versatile for cooking. Typically used as a vegetable, they can be fried, baked, grilled, or boiled to accompany main dishes or as a stand-alone snack.Available in varying stages of ripeness, from green to yellow to black, plantains offer a unique flavor profile and texture at each stage. Green plantains are firm and starchy, behaving similarly to potatoes in recipes. As they ripen, the flavor becomes sweeter, and the texture softer, making them ideal for sweet dishes, such as plantain porridge or ripe plantain and cheese fritters. Able to enhance both savory and sweet dishes, plantains are a must-try ingredient for home cooks looking to expand their culinary repertoire.
FAQs
What is the order of plantain? ›
| Rank | Scientific Name and Common Name |
|---|---|
| Order | Zingiberales |
| Family | Musaceae Juss. - Banana family |
| Genus | Musa L. - bananaP |
| Species | Musa ×paradisiaca L. (pro sp.) [acuminata × balbisiana] - French plantainP |
Plantains are a starchy tropical fruit that look like bananas but are bigger. They're green when unripe but turn yellow, then dark, as they ripen. They're a mainstay in African, Caribbean, and Latino diets, where they're used more like potatoes than fruits.
Is my plantain ripe enough? ›A ripe plantain is best when it's mostly black with a little yellow, and still slightly firm to the touch, like when you squeeze a peach. Although completely black plantains are still good to eat, they are a little too soft, making them difficult to prepare. But they're still delicious.
Why do you need to soak plantains before frying? ›Should I soak plantains before frying? That is a personal decision. Green plantains can be a little dry, and sometimes soaking green plantains help them keep their moisture. If making tostones, soaking plantains before the second frying gives them a nice crunchy outside and moist tender inside.
Why is a plantain not a banana? ›A plantain is a starchy tropical fruit that is part of the banana family. Plantains are larger than bananas, have a thicker skin and a higher starch content. Plantains can be eaten when ripe (yellow or brown skin) or unripe (green skin) and are used in sweet and savory applications.
Can you eat plantains raw? ›We Recommend
However, unlike some other starchy fruits grown in tropical areas, there's no danger in eating raw plantain. According to the Food and Agriculture Organization, it doesn't contain toxic substances like cassava, which can cause cyanide poisoning if consumed raw.
Bananas and plantains have very similar nutrition profiles. Both are good sources of several vitamins, including potassium, magnesium and vitamin C. They're also good sources of fiber. Bananas do have more sugar, though, and plantains have more starch.
Are plantains healthier than potatoes? ›Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery. Read on to learn why.
Is plantain good or bad? ›Plantains are a carb-rich food and a good source of fiber, vitamins, and minerals. They also contain antioxidants that fight free radicals. With good levels of vitamin C, they can also support immune function. Likewise, their vitamin B6 content may reduce cardiovascular risk and improve mood.
Can dogs eat plantains? ›Dogs can eat small amounts of cooked plantains, but you should avoid feeding your pooch raw plantains, which are choking hazards. Bake or boil plantains to soften them before slicing them into small manageable pieces.
Are fried plantains healthy? ›
But since fried plantains are usually fried in lots of oil, the amount of added fat (and oftentimes salt) makes them a less healthy option than baked plantains, especially for people who are watching their fat and sodium intakes.
What to eat plantains with? ›They're an excellent side to island favorites like red beans and rice and Jamaican jerk chicken and can be added to soups or stews. In the South American country of Guyana, they're traditionally served with a national dish called cook-up rice (rice, beans, and meat cooked with coconut milk).
Why put plantains in salt water? ›Cut plantains will quickly oxidize, so I always have a light brine—a teaspoon of salt for each quart of water—ready to drop the prepped pieces into until I'm ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap.
What are the disadvantages of fried ripe plantain? ›When plantains ripen, the fire used in frying converts their sweetness (fructose) into acidity. This transformation makes ripe plantains highly acidic and potentially harmful to the body, especially the liver.
Can plantains be refrigerated? ›Shelf Life: Plantains will keep for 3 weeks. Green fruit should be kept at room temperature, while more than half-ripe fruit should be refrigerated.
What is the order of bananas? ›Bananas (Musa spp.), including dessert and cooking types, are giant perennial monocotyledonous herbs of the order Zingiberales, a sister group to the well-studied Poales, which include cereals.
What is the stage of plantain? ›STAGES OF RIPENESS
Plantains can be cooked at any stage of ripeness – from green, to yellow or black – to create a variety of dishes from appetizers to desserts. Plantains taste different at each stage of development, though the interior color of the fruit will remain creamy, yellowish or lightly pink.
Bananas and plantains are in the genus Musa L. of the small family Musaceae (which also includes the genera Ensete and Musella), in the monocot order Zingiberales (formerly Scitamineae) (Kress et al., 2001; Kress and Specht, 2005, 2006).