Extremely popular in Latin American countries, Plantains are also favored in West Indian and African cooking.
The taste of a plantain is always different at every stage of ripeness. Once you peeled Plantain, its thick skin reveals a creamy, yellowish flesh with a slight shade of pink.
When the Plantain skin is green, the Plantain fruit is hard and the texture is excellent for frying or making irresistible tostones and fritters.
As the Plantain ripens, the fruit will start to turn yellow, then brown, and is now a delicious addition to the grill.
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