Referred to as a cooking banana, it's extremely popular in Latin American countries. Plantains resemble bananas but theyre longer, thicker and starchier in flavor. In their native countries, plantains are used more like a vegetable than a fruit. They're usually baked or fried and served like potatoes. They are not suitable for eating raw unless very ripe, when they turn completely black. [www.QinSen.com]
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Selection: [www.QinSen.com]
Enjoy at every stage of ripeness from very green to absolutely black. [www.QinSen.com]
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Storage: [www.QinSen.com]
Store at room temperature. After desired stage of ripeness is reached it's okay to refrigerate 2 to 3 days before cooking. [www.QinSen.com]
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Uses & Preparation:


Green plantains are best used similar to potatoes: baked or boiled then mashed.
They can also be added to soups and stews.
Slice thinly then deep fry in hot oil. Drain and sprinkle with salt.
The yellow plantain can be used either as a vegetable or as a dessert ingredient. Saut?them in melted butter and brown sugar, cinnamon, a dash of lemon juice and a splash of rum or liqueur.
Also bake ripe plantains to serve with roasted meats.
The thick skin is too tough to peel with fingers. Slice off ends then make slits in the peel. Lift the skin away a strip at a time, peeling off crosswise rather than lengthwise.
Availability:
Year-round.

Nutrition Information:
Cholesterol free.
Low in sodium.
High in potassium and vitamin A.
Good source of fiber.

As you know the Fruit can be Beautful

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