Chiquita plantains
Chiquita plantains

Chiquita plantains

Chiquita Plantains. Looks like fruit, eats like veggies

Looking a lot like over-sized bananas with thicker peels, Chiquita plantains are usually fried, grilled, or baked in much the same way that you prepare potatoes.

A plantain is not a banana. The plantain is a starchy relative of the banana, usually served grilled, baked, boiled or fried in sweet and savory side dishes. Plantains are available year-round. If you can’t find them at your local grocery store, ask the produce manager to stock them.

Delicious plantains have long been a traditional staple food in many tropical cultures. They're perfect to use at any stage of ripeness as a main or side dish, snack, or dessert. Learn how to make exciting new plantain recipes, and take your family on a mini-vacation to paradise!

Nutritional facts

Chiquita Plantains are a tasty substitute for traditional root vegetables such as carrots and turnips.

Green fruit, or fruit that is just turning yellow, is starchy like a sweet potato and is best fried. Great for frying. Plantains can be eaten at any stage of ripeness when properly prepared. The can be cooked in many ways, simple check our recipes for the recommended ripeness stage.

Plantains

Serving size 1 med. raw (174 g) - Amount per serving: 

Calories: 22
Total Fat: 0.5 g 
Sodium: 5 mg
Potassium: 890 mg
Total Carbohydrate: 57 g
  Dietary Fiber: 4 g
  Sugars: 10 g
Protein: 2 g

Chiquita Plantains

How to cook plantains

Black Plaintains

Dark brown / black Chiquita Plantains are the sweetest and are great for desserts. At this stage, they can also be simply peeled and eaten as is. To ripen your plantains more quickly to best suit your favorite recipe, try storing them in a paper bag.

Green Plantains

Green fruit, or fruit that is just turning yellow, is starchy like a sweet potato and is best fried. Great for frying.

Yellow Plaintains...

     

    As the fruit turns yellow, the starch begins to convert to sugar. The slightly sweeter, softer yellow, or yellow-and-black plantain is ideal for use in casseroles, stews and fritters.

    • Plantains are starchier and less sweet
    • Eaten cooked (not raw)
    • Larger with thicker skin
    • Flesh consistency is like a potato
    • Peels may be green, yellow or black
    • Can be used at any stage of ripeness
    • Fruit may be yellow or pinkish
    • Good source of vitamins A and C
    • Always sold individually
    Plantains recipes

    How to peel plantains

    How to Peel Plantains

    Step 1 – Cut off both tips

    Step 2 – Slice down the full length of the peel

    Step 3- Pull the peel off in one piece

    As the fruit turns yellow, the starch begins to convert to sugar. The slightly sweeter, softer yellow, or yellow-and-black plantain is ideal for use in casseroles, stews and fritters.

    Plantains recipes