Yellow Plantain Bananas
Estimated Inventory, 40 lbs : 2.77
This item was last sold on : 04/18/25
Description/Taste
Yellow plantains vary in size and shape, depending on the specific variety, and average around 20 to 30 centimeters in length with a slightly curved, cylindrical shape. The fruits may be tapered at the ends, forming blunt points, and some plantain types have an angular nature, showcasing defined seams along the peel. The peel ripens from green, yellow, to brown-black, and the yellow stage indicates that the fruit is in its middle stage, transitioning between being underripe to ripe. Plantain peels are typically thicker than bananas and have a leathery, slightly rubbery, and taut appearance. When the peel is removed, the pale yellow, salmon, to lightly yellow-pink flesh is revealed, bearing a firm, starchy, dense, and thick consistency. The flesh is also seedless or contains seeds, depending on the type. Yellow plantains have some starches converted into sugar in the flesh, giving them a sweeter taste than green plantains. The flesh is traditionally cooked before consumption and releases a subtle fruity aroma, varying in intensity with the variety. Cooked Yellow plantains have a mild, subtly sweet, and neutral flavor.
Seasons/Availability
Yellow plantains are available year-round.
Current Facts
Plantains, botanically classified as Musa paradisiaca, are a tropical fruit belonging to the Musaceae family. Yellow plantain is a general descriptor for one of three ripening stages. The fruits taste sweeter than green plantains but retain a firmer texture than the brown-black stage for increased versatility in culinary preparations. Throughout history, plantains have been rooted in communities worldwide as a food source and intercropping plant. They later expanded in commercial production due to their high yields, mild flavor, availability, low cost, and ability to feed large populations. In the modern day, they have become one of the most commercially cultivated crops for culinary purposes. Plantains develop on upright, leafy plants reaching ten meters in height, depending on the variety, and are a labor-intensive crop. Yellow plantains are primarily reserved for cooked preparations and have a neutral texture and flavor widely incorporated into sweet and savory recipes.
Nutritional Value
Yellow plantains vary in vitamin and mineral content based on the individual variety and growing conditions. In general, plantains are a source of potassium to balance fluid levels and replenish electrolytes in the body, magnesium to control nerve functions, and fiber to stimulate and regulate the digestive tract. Plantains also provide vitamins A, B6, and C to strengthen the immune system, maintain healthy organ and nerve functions, and contain other nutrients, including iron and riboflavin. In communities worldwide, Yellow plantains are valued for their easily digestible nature, making them a choice ingredient for a broad range of demographics.
Applications
Yellow plantains have a mild, subtly sweet, and starchy nature suited for cooked preparations. The fruits are not commonly eaten raw at this stage as they are considered too starchy. Cooking helps to break down these starches for easier digestion. Yellow plantains have a thick and somewhat challenging peel. Slice the end and score the peel along the seams with a knife. Once delicately scored, the peel can be removed in sections. Yellow plantains are traditionally boiled, baked, or fried. The flesh holds its shape well when cooked and the more black-brown spots that appear on the yellow peel, the softer the flesh will initially be. There are many recipes for Yellow plantains utilized worldwide, and recipes often overlap between cultures. Yellow plantains are simmered into various curries, stews, and soups, boiled and mashed, cooked with sugar for flavoring, or cooked and served with breakfast dishes. In Africa, Yellow plantains are fried as a simple side or eaten with beans, while in the Caribbean, they are added to fried desserts, layered in casserole, or mashed and eaten with meat and seafood. In Southern and Southeast Asia, plantains are fried and eaten with sugar or steamed as an easily digestible ingredient. Yellow plantains are favored for their versatility and are featured in several national dishes, including pabellon criollo, the national dish of Venezuela. This dish is comprised of rice, beans, meat, and fried plantains. Maduros are also made throughout the Caribbean, Central, and South America using ripe Plantains and are served with rice. Modern preparations include plantains being layered into grilled cheeses, added to grain bowls, or used in pancakes. Beyond the fruits, plantain leaves are sturdier than banana leaves and are used as plates and wraps for food, imparting a slight aroma to dishes. Yellow plantains pair well with fruits such as blueberries, pineapples, mangoes, and coconut, herbs including basil, cilantro, and mint, meats such as pork, poultry, and beef, and seafood including shrimp, crab, and white fish. Whole, unopened Yellow plantains will keep for several days when stored in a cool, dry, and dark location. The fruits will continue to slowly ripen at room temperature. Once at its desired stage of maturity, place the fruits in the fridge to halt ripening. Yellow plantains can also be peeled and frozen for extended use.
Ethnic/Cultural Info
Plantains are an essential crop in West Africa and are a part of cultural traditions in addition to culinary purposes. In Togo, the Bogo, also known as the Ahlon people group, share a folkloric tale explaining why plantains are curved and bananas are short. This story was collected and recorded in the book “African Folk Tales,” written by Kwaku A. Adoboli, and begins with plantains arguing with bananas over the statement that plantains were older and wiser. Legend has it that the fight became physical, and bananas punched plantains, leaving a curve in their bodies. In turn, plantains punched bananas in the head, forever stunting their ability to grow longer, making them short. In other regions of West Africa, plantains are a part of a community-practiced superstition. In the town of Igbo-Ora, Nigeria, two conjoined plantains are superstitiously separated as they are believed to symbolize twins. Igbo-Ora is the self-proclaimed “twin capital of the world,” as it has the highest number of natural twin-birth rates. Twins are considered gifts from the god Olodumare, the central deity within Igbo-Ora beliefs, and are thought to bring good luck and fortune to families. There is even an annually hosted twin festival where identical and fraternal siblings will dress in matching outfits and celebrate their twin status. In the local Igbo-Ora superstition, it is said plantains are linked with twins. If two plantains are conjoined, they must be cut and removed in front of the body or behind the body, depending on the specific family belief. If removing the fruits is done in the wrong direction, it is thought that the conceived twins will be born conjoined and not separate.
Geography/History
Plantains are native to Southeast Asian regions and have been growing wild since ancient times. Much of the species’ origins are unknown due to its appearance during the BCE, meaning Before the Common Era, a time when few records were made. Musa paradisiaca was thought to have spread to areas of Southern Asia, East Asia, and Australia in the first two millenniums BCE and later to Africa around 3000 BCE. Fruits within the Musa genus were also allegedly being cultivated in China as early as the 3rd century CE, and over time, new varieties of plantains were being grown throughout Southeast Asia, Asia, Africa, and Australia. By the 15th century, plantains were extensively grown in Africa and planted for domestic consumption and sales to crew members aboard trade ships. Portuguese and Spanish explorers also introduced various Musa genus species to Central and South American ports throughout the 15th and 16th centuries. In the Caribbean, Portuguese friars and the trans-Atlantic slave trade prominently contributed to the plantain’s expansion. Plantains became a widespread culinary ingredient among populations in the Caribbean in the 17th century, and in the 18th century, the fruits were shipped from the Caribbean to the United States as a novelty, later becoming an in-demand product in the 19th and 20th centuries. Today, plantains are commercially produced worldwide and are sold for domestic consumption and export. Some of the top plantain-producing regions include Ghana, Colombia, Rwanda, Cameroon, and Uganda. The culinary fruits are sold directly through growers, at local fresh markets, supermarkets, and wholesalers worldwide. Plantains are also grown by home gardeners and are eaten as a delicacy in home kitchens.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Hilton La Jolla Torrey Pines | La Jolla CA | 858-450-4581 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| Bishop School | San Diego CA | 858-459-4021 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Mesa College | San Diego CA | 619-388-2240 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Gravity Heights Mission Valley - Bar | San Diego CA | 619-384-5993 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Sago | Encinitas CA | 858-382-4047 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Lafayette Hotel - Quixote (Bar) | San Diego CA | 619-296-2101 |
| AKA | San Diego CA | 619-595-1450 |
| Lumi | San Diego CA | 619-955-5750 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| Mia's | Carlsbad CA | 909-521-8239 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Sensations Salud | San Diego CA | 619-933-3489 |
| Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Lilo NA | Carlsbad CA | 619-385-0914 |
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