Plantains Revealed

One of the most common questions I am asked in relation to Cuban food is, “What’s the difference between a plantain and a banana?” Well, here’s a brief explanation.

Plantains are a fruit and a starchy variety of the banana family (they’re botanically similar), but are generally larger and have less sugar than bananas. Unlike regular “dessert” bananas which can be eaten without being cooked, the more starchy plantain fruit is generally used for cooking. Plantains can be used in all levels of ripeness (green, yellow or black) as long as they are very ripe or cooked (usually fried or baked). Similar to bananas, plantains are picked and shipped while green, and they change color to yellow and then to black as they ripen. The yellow stage of the plantain is firmer and contains a lot of starch, and has a mouthfeel similar to a potato when cooked. Plantains are sold in the fresh produce section of the supermarket.

In the southern United States, particularly in Texas, Louisiana and Florida, plantains are most often grilled.

Plantain chips
After removing the skin, the unripe plantain fruit can be sliced (1 to 2 mm thick) and deep-fried in hot oil to produce chips.
View Plantain Chips Recipe >

Plátanos maduros
This is a favorite dish in Cuba. After removing the skin, the ripened plantain fruit can be sliced (between 3 mm and 2 cm thick) and pan fried in oil until golden brown or according to preference.
View Plátanos Maduros Recipe>

Tip: If they’re ripe and you’re not ready to use them, simply peel them and store in your freezer for up to 3 months.