Fruit
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Plantain banana
The cooking banana, firm and starchy, a must in tropical cuisines.
The plantain banana is longer and more angular than the dessert banana, with thick skin turning from green to yellow and then black. Its flesh, firm and starchy, must be cooked: green, it is savoury and crisp; fully ripe, it turns sweet and caramelises in the pan. It is a worthy substitute for potato in many preparations. A staple of Afro-Caribbean catering.
- Origin
Colombia- Availability
- All year round
- Flavour
- Starchy, neutral when green, sweet when ripe
In the kitchen
- Fried in rounds or as chips (tostones)
- Pan-fried and caramelised, as a side
- Boiled or mashed, served with a dish in sauce
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Colombia |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Bulk 9 kgColombia
- Loose 5 kgColombia
- Loose
Togo
Benin
Ghana