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General Produce
Plantains
10- to 50-lb. cartons
Choose plantains with uniform shapes. Avoid those with bruises or gouges. Plantains are often sold in their hard, green stage. Like bananas, the skin of the plantain will first turn yellow and then darken as the fruit ripens. Plantains with dark skins indicate ripe, sweet fruit that is ideal for use in a cooked dessert. Black-skinned fruit with mold around the stem end indicates old product and should be avoided.
Short-term storage recommendation (7 days or less)
- 60-65° F/16-18° C
- 85-95% relative humidity
Black skin with mold around stem end is an indication of age. Do not hold for long periods of time once plantains become soft and ripe.
Dull skin color and failure to ripen are caused by chill injury. Do not store plantains below 56° F/13° C.
- Add diced plantains to stewed black beans; serve over yellow rice.
- Batter and fry slices of ripe plantains; serve with dipping sauce of crema, chopped cilantro, and lime juice.
Major production areas include Columbia, Costa Rica, Ecuador, Mexico, and Venezuela.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.