A plantain or plátano as it is called in Spanish, is a type of banana, which is eaten cooked rather than raw. Plantains are most commonly found as a part of one’s diet in tropical countries.

The largest exporters of bananas and plantains are Central America and the northern portions of South America. Countries such as Venezuela and Ecuador are the main exporting countries of the world.

HOW TO SECELT A PLANTAIN
Plantains can be prepared at any stage of ripeness. Make sure to pick a recipe appropriate for the ripeness of the fruit you have on hand.
Green: when the plantain is green, it is quite starchy and hardy. The green fruit can be fried or boiled.
Yellow: when the plantain is yellow, the sugar begins to develop and impart a slight sweetness to the fruit. At this stage the fruit may begin to show a few speckles of black.

Note: the darker the plantain is the higher content of sugar it has. For the best tasting sweet plantain, it is recommended to wait until some degree of blackness is shown on the fruit. For some tasty ways to cook this fruit, check out our recipes.