RIPE OR GREEN plantains, Tostones, CARIBBEAN FRESH produce
Fresh plantain at various weight shipped at variants stages of ripeness:
- 50:50 mix of both ripe and green
Approximate: count for weight.
2 LBS (ABOUT 2-3 PLATAINS)
6 lbs ( about 8 to 10 Plantains)
10 lbs ( about 14 to 16 Plantains)While people often assume that they might have a sweet or banana-like taste due to the banana-like appearance of plantains, tostones are definitely a savory dish. Unlike bananas, unripe green plantains are incredibly starchy– more like a raw potato. They must be cooked in order to be eaten and enjoyed
- Green plantains should be stored at room temperature until ripe (when they've turned almost completely black)
- Once ripe, plantains should be store in the refrigerator and used within 1-2 days
- Discard peel and be sure to cook before consuming
- Plantains can be prepared and served in a variety of delicious dishes, and can be prepared by steaming, frying, or oven-baking
ets in Asia, Africa and Latin America can be prepared and eaten at various stages of ripeness.
It might look like a banana, but plantains are actually a starchy vegetable that's eaten like a potato in many parts of the world. It's picked green and turns a dark brown when it's ripened at room temperature for a day or two, or up to a week.
Plantains should be stored at room temperature. Once prepped, they should be refrigerated.
Plantains peel easily when ripe and must be cooked before eating.
Cut into 2-inch pieces and gently press with the palm of your hand until it forms a flat patty that's fried in olive oil until golden brown.
Fried plantains are usually paired with succulent roast pork or spicy jerk chicken, but they shine in dessert dishes as well.
Sprinkle slices with a bit of brown sugar and bake at 350 for 10-15 minutes, until soft and golden. Serve with coconut ice cream for a tropical treat.