Tag Archives: plantains

Boost Plantain Sales through Education

Photo courtesy of foodandnutrition.org

Plantains are oftentimes a forgotten fruit. As they can be green, yellow or black and quite hard, customers may assume they’re under-ripe or overripe and pass them by. Customers may also not understand how to cook them, knowing perhaps of only the fried methods. With a little in-store education, you can introduce your customers to an under-appreciated fruit and sell larger quantities of plantains. Continue reading

Recipe: Mashed Plantains or Majado de Verde

majado de verdePhoto courtesy: Laylita of Laylita’s Recipes

It’s a Latin American tradition to eat green plantains also known as platanos machos. The most common way to eat them are simply sliced and fried, usually served as a dessert. Here is a new twist to using this tasty tropical fruit in your next dish or brunch party. Continue reading

Bananas Have Sisters Too!

Red Bananas Organics Unlimited

We learned from the movie Frozen that there is nothing better than sisterly love. Sisters Day is August 3, and we wanted to spread the love of our yellow organic banana sisters: plantains and red bananas. Each with their own unique properties, they both taste great and provide different options for foodies than they are accustom to.  Continue reading

Cooked Sweet Plantains

Cooked Sweet Plantains


  • 2 to 3 ripe (black) plantains
  • 5 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon natural vanilla extract
  • 2 tablespoons brown sugar

To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high). Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook for a few more seconds to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.



  • approximately 2 cups of canola oil (enough to reach 1/2-inch in large cast iron skillet)
  • 2 plantains, peeled and sliced into 1-inch pieces
  • sea salt


Heat oil in a large cast iron skillet over medium-high until a drop of water sputters. Place plantains into the oil and cook until lightly golden on both sides (approximately a minute on each side). Remove slices from skillet and drain on paper towels. Place each slice between two pieces of waxed paper and flatten. Return flattened slices into skillet and continue frying for another 30 seconds on each side. Drain on paper towels and sprinkle with sea salt to taste.

Sweet Sauteed Plantains


  • 1/4 cup grapeseed oil for frying
  • 2 tbsp butter
  • 3 brown plantains, peeled and cup into 1″ slices
  • 3 tbsp brown sugar
  • 1/4 tsp sea salt


Heat grapeseed oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving. Serve with a dollop of organic vanilla yogurt, if desired.