Fresh Green Plantains for Cooking

Firm, Starchy Green Plantains

Fresh green plantains are the firm, less-ripe stage of the plantain, with a starchy texture and only a hint of sweetness. They are a versatile cooking staple across Caribbean, Latin American, African, and South Asian cuisines.

Ways to Cook Green Plantains

• Slice and fry for tostones or plantain chips
• Boil and serve as a hearty side dish
• Mash for mofongo, mangú, or similar savory preparations
• Add to soups, stews, and curries for body and texture

Ripening and Storage

Green plantains are intended for cooking rather than eating raw. Keep them at room temperature if you want them to ripen; the skin will gradually turn yellow and then dark as the fruit becomes softer and sweeter. Refrigeration slows ripening but may darken the peel.

Available in 4 lb, 10 lb, and 25 lb options. Fresh plantains naturally vary in size, shape, and shade.