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General Produce


Common Packs:

10- to 50-lb. cartons

Receiving Inspecting:

Choose plantains with uniform shapes. Avoid those with bruises or gouges. Plantains are often sold in their hard, green stage. Like bananas, the skin of the plantain will first turn yellow and then darken as the fruit ripens. Plantains with dark skins indicate ripe, sweet fruit that is ideal for use in a cooked dessert. Black-skinned fruit with mold around the stem end indicates old product and should be avoided.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
7 to 35 days.

Black skin with mold around stem end is an indication of age. Do not hold for long periods of time once plantains become soft and ripe.

Dull skin color and failure to ripen are caused by chill injury. Do not store plantains below 56° F/13° C.

Usage Ideas:

  • Add diced plantains to stewed black beans; serve over yellow rice.
  • Batter and fry slices of ripe plantains; serve with dipping sauce of crema, chopped cilantro, and lime juice.
Seasonal Availability:

Major production areas include Columbia, Costa Rica, Ecuador, Mexico, and Venezuela.