Plantain - cooking banana, 1 pc.
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This plantain from Ecuador is a versatile tropical fruit. Unlike regular fruit bananas, it is not eaten raw and is traditionally cooked, fried, or deep-fried. Its starchy, mealy flesh is reminiscent of potatoes in both texture and subtle taste. Greener plantains are great for savory meals, while riper, yellower ones suit sweet dishes.
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Description
Similar name, similar appearance, but still hardly any risk of confusion: plantains are almost twice as large as bananas at around 300 grams, their skin has a characteristic angular shape and changes color depending on the degree of ripeness between green, yellow, red and reddish-violet. The yellower bananas are best used for desserts, whereas the greener ones should rather be used for savory dishes.
The name also indicates another difference to dessert bananas. Plantains cannot be eaten raw, they are always cooked, fried or deep-fried. Their starchy, floury pulp has also earned them the alias "flour bananas". Other secondary names are "vegetable banana" or "horse banana".
In our country, the tropical import is still largely unknown and is therefore considered exotic. However, plantains are among the oldest cultivated plants ever and play a similarly important role in everyday cooking in many tropical countries as potatoes do in our country.
Origin
Plantains have their original home in South America and Africa.
Season
Since plantains are always ripening in one of the countries of origin, there is no particular season for them.
Taste
Plantains not only have a potato-like consistency, they also taste quite similar, only a little more neutral.