What’s a Plantain?

Technically a Fruit, Practically a Vegetable

Plantains are close relatives of the banana, but they’re thicker, firmer and starchier. Unlike their cousin they must be cooked for consumption.

In the last few years, plantains, a staple in most Latin American countries, have entered the kitchens of many American households as a tasty alternative to potatoes, rice and pasta.

Unlike potatoes or rice, plantains may be consumed at various stages of ripeness, each providing distinct flavors and textures, thus offering greater versatility. They may be boiled, mashed, fried, stuffed, baked, pickled, or grilled. While green, plantains offer versatility as a side dish to a variety of salty foods. When ripe, their natural sweetness makes them ideal for sweet sides, snacks, and even desserts.

Plantains are fat free, cholesterol free, sodium free. They are an excellent source of vitamins A and C and a great source of potassium.

A Socially Responsible Fruit

All Turbana plantains are grown on small, family-operated farms in Urabá, Colombia. These plantain farmers represent the backbone of the local farming community.

Steady employment for the farming families ensures stability and sustainability.

Turbana supports the plantain farmers with training, education and lending for farming and housing improvements.

A rigorous quality control program has helped farmers grow and harvest the best quality fruit, while maintaining high safety, sustainability and environmental standards.

Learn more at Platanicious.com