Turbana Plantains

Often mistaken for its cousin, the banana, the Harton Plantain is an extremely versatile fruit.

Unlike its bigger brother, the Harton Plantain, Burro Plantains can be eaten raw like a fruit when fully ripe.

Harton Plantain

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.

When Harton Plantains are green…

Green Plantain Ripen

They should be very firm and free of any cracks when you select them. The low sugar content and starchy flavor of green plantains make them great for frying, boiling, or baking into chips or tostones.

DO NOT TOUCH

When Harton Plantains are yellow…

Yellow Plantain Ripen

They shouldn’t be too firm and should have an orange-pink pulp. As the Harton Plantain ripens, it gets sweeter, so yellow plantains are often mashed, grilled, or baked into a sweet addition to savory dishes.

DO NOT TOUCH

When Harton Plantains are black…

Black Plantain Ripen

They haven’t gone bad! Their starch has turned into sugar and are actually at their sweetest. Pick ones that are soft or very soft, but not mushy, to use in desserts or sweet side dishes. They can be heavily spotted or even completely black!

DO NOT TOUCH

Burro Plantain

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.

When Burro Plantains are green…

burros-green

Their pulp is a creamy white color packed with a tangy lemon-banana flavor. Pick green plantains that are firm, free of any cracks, and have a soft texture to fry, boil, or bake them into a variety of side dishes.

DO NOT TOUCH

When Burro Plantains are yellow…

burros-ripe

They begin to get sweeter with a touch of a sour taste, so we suggest grilling them to bring out their sweeter side. Their skin should be firm and without cracks and their pulp should be a creamy yellow with a slightly crispy center.

DO NOT TOUCH

When Burro Plantains are spotted…

burros-very-ripe

They’re ready for dessert! At this stage, their skin should be yellow with a lot of black spots and soft to the touch. They’re at their sweetest, but still have a slightly sour taste to them. This makes them perfect for desserts and fried or grilled meals.

DO NOT TOUCH
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