Thicker, firmer and starchier than regular bananas, plantains are cultivated on small farms, which are usually family endeavors, thus vital to the economic and social infrastructure.
Did you know
Whether green or ripe, Harton plantains should be used as a vegetable rather than a fruit because of its lower sugar and higher starch content.
Did you know
Burro plantains are also called chunky bananas, banana pears, Orinoco, Rulo, Saba, Guineo, Guineo Macho, and Chuôi.
Often mistaken for its cousin, the banana, the Harton Plantain is an extremely versatile fruit that can be prepared differently at every stage of ripeness. Although it’s a fruit, the Harton Plantain has to be cooked, much like a vegetable, and can taste sweet or starchy. In fact, it is a tasty alternative for potatoes, rice, or pasta. Selecting the perfect plantain depends on your desired ripeness, but you should always store your plantains at room temperature.
The Burro Plantain can be cooked like a vegetable when it’s green and, unlike its bigger brother, the Harton Plantain, can be eaten raw like a fruit when it’s fully ripe. These guys come in bunches, like their cousin, the banana, and prefer to hang out in your kitchen at room temperature until they reach your preferred level of ripeness.