NUTRITIONIST ADVICE -
You’ve likely seen these large banana looking foods hanging out in your produce section at the store. They range in color from green to black, and unlike bananas each color can serve a different purpose for cooking. Black plantains are not rotten they’re actually the sweetest option of plantain which is often used for baking and desserts. Green plantains are starchy with a slightly sweet taste when cooked. They can be used like a potato. Adding them to a soup, stew or curry dish works great. Green plantains also make the best plantain chips. Yellow and black plantains have a sweet taste when baked or fried. They are much less starchy than their green counterpart.
Don’t be fooled by the fruit like look. Plantains must be cooked to be enjoyed and to reap their many nutritional benefits. This unique food is gluten free, in fact it’s a staple in many grain free breads, muffins and tortilla recipes. Watch the Clearly Organic blog for some easy ways to incorporate plantains into your next recipe
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