Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: plantain

    Pronounced: PLAN-tihn

    Plantains, "potatoes of the air" or "cooking bananas," are the fruit of the Musa Paradisiaca, a type of banana plant. Plantains are more starchy than sweet and must be cooked before being eaten. They are a staple crop in much of Africa, Latin America, the Caribbean, and Asia and are served boiled, steamed, baked, or fried. In these countries plantains are consumed as a vegetable. Plantains resemble bananas but are longer, thicker and starchier in flavor. They can be prepared in all stages of ripeness, with nearly no waste and have excellent taste. As a plantain ripens, its high starch content changes to sugar. Plantains also keep their shape when cooked, unlike bananas, which get mushy. They can be used in soups, stews, boiled and mashed. Most Puerto Rican recipes that use plantains call for green plantains. Plátanos verdes need to be VERY green without a hint of yellow. The next stage of ripeness is when the skin is mostly yellow with a few black speckles. In this stage of ripeness, the plantain has lost some of its starch and is slightly sweet. Plantains at this stage can be thinly sliced and fried, mashed or they can be baked until tender and served with roasted meats. When a plantain is totally ripe, the peel is almost completely black. Although these plantains might look past their prime, this is when their sugar content is the highest but the flesh is still nice and firm. It is at this stage that the plantain most resembles a banana. A ripe plantain can be used in savory or sweet dishes. You pan-fry them with some butter, rum, and brown sugar and serve over ice cream.

    plural: plantains


    Season: available year-round

    How to select: When buying ripe plantains, they should be firm and not mushy or cracked.

    How to prepare: deep-fry, saute, simmer

    Matches well with: bacon, black beans, butter, cinnamon, nuts, pineapples, rum, sour cream

    More Plantain Recipes
    Popular Plantain Recipes
    Sauteed Ripe Plantains
    Patacones (fried Plantain)
    Maduros (plantain)

    Nutrition Facts

    Calculated for 1 medium
    Amount Per Serving %DV
    Calories 218
    Calories from Fat 5 (2%)
    Total Fat 0.7g 1%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 7mg 0%
    Potassium 893mg 25%
    Total Carbohydrate 57.1g 19%
    Dietary Fiber 4.1g 16%
    Sugars 4.1g
    Protein 2.3g 4%

    How is this calculated?

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes