 Plantains are popular in Latin American, West Indian, and African cuisines. Their taste varies at each ripeness stage. When peeled, their thick skin reveals creamy flesh with a hint of pink. Green plantains are firm, and ideal for frying and making tostones, while yellow-to-brown ones work well on grilled dishes.
Weighing about seven pounds, plantains are starchy fruits from the genus Musa, containing more starch than dessert bananas. Unlike dessert bananas, they are best cooked rather than eaten raw. Each box contains seven pounds of plantains.
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