Featured...
Black Plantain Bananas
Inventory, 40 lbs : 0
This item was last sold on : 12/03/22
Podcast
Black plantains are distinguished by their stage of maturity and their thick dark peel which encases a starchy and dense pink to pale yellow-hued flesh. They have a sticky texture and strong aromatics of vanilla and true nuances of banana. Only through cooking can the rich depth of sweetness come through in a plantain. Plantains are slow to ripen, commonly taking up to three weeks to become fully ripe.
Plantains are available year-round.
Plantains, botanical name Musa paradisiaca, are the fruit of the same species is as bananas as there are no clear distinctions between bananas and plantains other than bananas are for fresh eating and platains are considered cooking bananas. 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 during their different stages of edible use.
Plantains are considered a super food. They have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as the common banana.
Black plantains are steeped in the ethnic cooking of Latin and Caribbean cuisines. Black plantains excel as a supporting ingredient to enhance the flavor and depth of other ingredients such as chicken, beans, pork and seafood. Complimentary pairings include pineapples, mango, chiles, brown sugar, mellow melting cheeses, avocados, spices such as cumin, curry, pepper and tumeric, cilantro, coconut and cream.
Plantains are native to Southeast Asia, South Asia and West Africa, specifically tropical regions of Nigeria and Ghana. Plantain plants do eventually expire production of fruit, yet they are among the longest producing of banana plants. A single plant may produce fruits up to fifty years depending on its tropical location.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Black Plantain Bananas. One
is easiest, three is harder.
| Food Buzz: History of Bananas |
Description/Taste
Black plantains are distinguished by their stage of maturity and their thick dark peel which encases a starchy and dense pink to pale yellow-hued flesh. They have a sticky texture and strong aromatics of vanilla and true nuances of banana. Only through cooking can the rich depth of sweetness come through in a plantain. Plantains are slow to ripen, commonly taking up to three weeks to become fully ripe.
Seasons/Availability
Plantains are available year-round.
Current Facts
Plantains, botanical name Musa paradisiaca, are the fruit of the same species is as bananas as there are no clear distinctions between bananas and plantains other than bananas are for fresh eating and platains are considered cooking bananas. 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 during their different stages of edible use.
Nutritional Value
Plantains are considered a super food. They have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as the common banana.
Applications
Black plantains are steeped in the ethnic cooking of Latin and Caribbean cuisines. Black plantains excel as a supporting ingredient to enhance the flavor and depth of other ingredients such as chicken, beans, pork and seafood. Complimentary pairings include pineapples, mango, chiles, brown sugar, mellow melting cheeses, avocados, spices such as cumin, curry, pepper and tumeric, cilantro, coconut and cream.
Geography/History
Plantains are native to Southeast Asia, South Asia and West Africa, specifically tropical regions of Nigeria and Ghana. Plantain plants do eventually expire production of fruit, yet they are among the longest producing of banana plants. A single plant may produce fruits up to fifty years depending on its tropical location.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Word of Mouth Kitchen | San Diego CA | 858-705-3752 |
| Marisi La Jolla | La Jolla CA | 951-852-6730 |
| Q&A Oyster Bar & Restaurant | Oceanside CA | 858-245-3780 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| The Lost Abbey | San Diego CA | 800-916-6816 |
| La Cocina Mesa | Carlsbad CA | 619-454-9182 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Sensations Salud | San Diego CA | 619-933-3489 |
| University Club | San Diego CA | 619-234-5200 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
Recipe Ideas
Recipes that include Black Plantain Bananas. One
is easiest, three is harder.| Laylita's Recipes |
|
Pure de Platanos Maduros or Ripe Plantain Puree |
