Plantains are usually larger and thicker than the more common Cavendish banana variety with distinct, tapered ends. The dense flesh is pink to pale yellow with a sticky texture. The tough peel turns black when ripe, but can be cooked at any stage of ripeness. They are starchier than regular bananas and get sweeter as they ripen.
**Please specify degree of desired ripeness when ordering (green, yellow, or brown)**
Even though plantains can be eaten raw, most are prepared in the same manner as potatoes: peeled, cut, boiled, steamed, mashed or fried. In super-ripe black plantains, the starch has turned to sugar, making them a perfect ingredient for desserts.
Native to the tropics, the plantain is a botanical berry. Rather hardy, the plant may produce fruit for up to fifty years depending on its tropical location. In the United States, Hawaii is a major producer. Often labeled "platanos", plantain bananas are now available in many supermarkets.
- Chile peppers