Inventory, 40 lbs : 0.88
This item was last sold on : 04/19/18
Black plantains are distinguished by their stage of maturity and their thick dark peel which encases a starchy and dense pink to pale yellow-hued flesh. They have a sticky texture and strong aromatics of vanilla and true nuances of banana. Only through cooking can the rich depth of sweetness come through in a plantain. Plantains are slow to ripen, commonly taking up to three weeks to become fully ripe.
Plantains are available year-round.
Plantains, botanical name Musa paradisiaca, are the fruit of the same species is as bananas as there are no clear distinctions between bananas and plantains other than bananas are for fresh eating and platains are considered cooking bananas. Those not familiar with the culinary attributes of plantains often view them as looking too black, too green or too bruised. However, that is exactly how they are to look during their different stages of edible use.
Plantains are considered a super food. They have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as the common banana.
Black plantains are steeped in the ethnic cooking of Latin and Caribbean cuisines. Black plantains excel as a supporting ingredient to enhance the flavor and depth of other ingredients such as chicken, beans, pork and seafood. Complimentary pairings include pineapples, mango, chiles, brown sugar, mellow melting cheeses, avocados, spices such as cumin, curry, pepper and tumeric, cilantro, coconut and cream.
Plantains are native to Southeast Asia, South Asia and West Africa, specifically tropical regions of Nigeria and Ghana. Plantain plants do eventually expire production of fruit, yet they are among the longest producing of banana plants. A single plant may produce fruits up to fifty years depending on its tropical location.
Restaurants currently purchasing this product as an ingredient for their menu.
|Wet Stone Winebar and Cafe||San Diego CA||619-255-2856|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Nectarine Grove||Encinitas CA||760-944-4525|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Viejas Casino Banquets||Alpine Ca||619-295-3172|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Sorority Cuisine - SAE||San Diego CA||310-402-6195|
|Mozy Cafe||Encinitas CA||760-944-9168|
|Miguel's Eastlake||Chula Vista CA||619-656-2822|
|Panama 66||San Diego CA||619-702-6373|
|Dija Mara||Oceanside CA||760-231-5376|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Art Institute of San Diego||San Diego CA||858-598-1200|
Recipes that include Black Plantains. One is easiest, three is harder.
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