Chiquita Plantains

Although they may be new to you, plantains have long been a popular fruit in the world's tropical countries, where they're an important ingredient in many regional and national cuisines.

A starchy member of the banana family, plantains look like over-sized bananas with a thicker skin, but unlike other bananas, plantains are rarely eaten raw. They are usually served steamed, baked, boiled or fried in sweet and savory dishes.

Plantains are available year-round. If you can't find them at your local grocery store, ask the produce manager to stock them.

Pick the Perfect Plantain
Plantains can be eaten at any stage of ripeness when properly prepared. The degree of ripeness will determine what cooking technique or recipe to use.

• Green fruit, or fruit that is just turning yellow is starchy like a potato and is best fried or boiled.
• As the fruit turns yellow, the starch begins to convert to sugar. The slightly sweeter, softer yellow, or yellow and black plantain fruit is good in casseroles, stews and fritters.
• The dark black plantain is sweetest and best used for desserts. At this stage, they can also be eaten raw. Store yellow plantains in a paper bag to ripen to black.

Plantain Nutrition Information
An average plantain has about 220 calories and is a good source of potassium and dietary fiber. Be aware that the juice from peeling a plantain can stain your hands or clothes and is difficult to remove.