September 24, 2015

Plantains add body and balance to the mole sauce in our Slow Cooker Turkey Mole. Flavor varies significantly by ripeness, from slightly nutty, barely sweet green plantains to very sweet, very ripe black ones. Unlike bananas, plantains are best cooked. Store at room temperature.

Green PlantainsVery firm and starchy. Slice thin, toss with a little oil, and bake at 350° for 30 minutes for plantain chips. Try them in our Sautéed Plantains.

Yellow PlantainsSlightly sweeter and less starchy than green plantains. Thick slices will hold their shape on the grill or in the pan and caramelize nicely. Try them in our Pork and Plantains.

Black PlantainsSweetest and softest plantains. Peel and mash to add body to soups and sauces. Or roast whole, peel, and sprinkle with cinnamon for dessert. Try our Grilled Plantains.

How to Peel a Plantain: Cut off the tips at both ends. Cut a lengthwise slit through the skin. Remove the peel in one piece.

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