Plantain Banana Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Musa x paradisiaca or Musa sapientum
Baked or fried when green - used in dessert dishes when ripe. Not generally eaten raw.
Also called Platano, good-quality Plantains look like over-ripe bananas with dark spots and scars, but they should be fairly firm. The best Plantain for frying is still green-skinned.
Avoid product that has completely black skin and is soft or has spots of mold.
The ideal storage temparature for bananas is between 60 to 65 degrees to hold them at their existing stage of ripeness. Temperatures above 69 degress will speed ripening.
To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process.
Plaintain bananas are low in fat, Sodium-free, Source of fiber and potassium, Source of vitamin C & B6, Cholesterol-free.
Sauté green-tipped bananas until brown in just enough margarine or cooking spray to coat. Serve as a side dish or "starch" with chicken, pork or even fish.
You can freeze bananas! Just peel and store in plastic bags up to 6 months. They are generally only good for smoothies and baking once frozen. Thaw and drain frozen extra-ripe bananas and use in baked goods... or slice frozen into blender drinks. Have for
To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process. You can also put other green fruit like peaches and
Kiwifruit did not originate in New Zealand. It was originally grown in the Chang Kiang Valley of China, where it was considered a delicacy by the (...)
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Friday, October 11, 2013