Large and thick skinned, the plantain is a starchy banana. Their skin can be yellow, green, red, brown, or black. However, plantains always have pale yellow, firm flesh. It's easy to confuse plantains with with bananas. Plantains are a member of the banana family, but they are large, thick-skinned, starchy and low in sugar. Black plantains can be eaten raw. Other color plantains are cooked- baked or fried- before serving. The plantains flesh will always have pale yellow, firm flesh regardless of the skin color. Plantains are highly nutritious and considered a good source of potassium, vitamins A and C.

Nutritional Info
Serving 1 Medium Plantain
Calories 110
Total Fat 0g
Saturated Fat 0g
Polyunsaturated fat 0g
Monounsaturated fat 0g
Cholesterol 0g
Sodium 0mg
Total Carbohydrates 29g
Dietary Fiber 4g
Potassium 400mg
Sugars 21g
Protein 1g

Taste: Depending on their color, plantains range in taste from bland (green) to sweet (black).

Selection: Plantains can be enjoyed at each stage of development. Dark spots on the skin should not cause concern.

Ripening: Fruit ripens at room temperature, or with the assistance of ethylene gas.

Ethylene Production: Low

Ethylene Sensitivity: High

Shelf Life: Plantains will keep for 3 weeks. Green fruit should be kept at room temperature, while more than half-ripe fruit should be refrigerated.

Brooks Availability: All year

Brooks Origin: Ecuador (primarily), Columbia, Venezuela, and Costa Rica.

Storage Temperature: 45° - 50°F

Storage Humidity: 90%