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Plantains are a good source of vitamins A, C and B6, as well as magnesium and potassium.
Did you know?
Plantains are a non-seasonal crop, so they are available year round!
  • Plantains look like large bananas but are much starchier and versatile. They are cooked like vegetables and taste similar to potatoes.
  • They are an important part of Central and South American, Caribbean, African and Southeast Asian cuisines.
  • Plantains can be eaten at any stage of ripeness. They ripen like bananas.
  • 1 medium plantain contains:
    • 25% of your recommended daily value of  vitamin B-6  to support your metabolism and immune system.
    • 25% of your recommended daily value of potassium to support your kidney, heart, muscles and nerves.

Plantains should be cooked before eating. To peel a green plantain, slice off both ends and cut a slit in the peel from tip to tip. Remove peel under cold running water to avoid staining hands. Peel ripe plantains like a banana.

Try plantains:

  • Sliced and fried in 2 tablespoons of cooking oil
  • Chopped and added to your favorite soups and stews
  • Boiled and mashed with oil and your favorite seasonings for a side
  • Plantains can be stored at room temperature. To ripen green plantains, store out of direct sunlight 7-10 days.
  • If plantains have reached their desired ripeness and you aren’t ready to us them, peel and freeze them in a freezer safe plastic bag or container for up to 3 months.
How to cut a plantain
How to cut a plantain

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