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Yellow plantains are a starchy fruit that can be used in both savory and sweet dishes. They are a great source of carbohydrates, fiber, and potassium. Ripe yellow plantains are sweet, while unripe ones are more starchy and are typically used in savory dishes. They are excellent for frying, baking, and boiling. As they ripen, plantains become softer and develop a delightful natural sweetness, perfect for frying into golden tostones, baking into casseroles, or adding to savory stews. Rich in potassium, fiber, and complex carbs, yellow plantains are a satisfying and nutritious choice for any meal. Loved in African, Caribbean, Latin American, and South Indian cuisines.
Store at room temperature for up to 5 days. Refrigerate to slow ripening (peel may darken but fruit remains good). Freeze peeled and sliced for longer storage.
FAQ
Q: How do yellow plantains differ from bananas?
A: Plantains are larger, starchier, and are often cooked, while bananas are eaten raw.
Q: Can I use yellow plantains in sweet dishes?
A: Yes, ripe yellow plantains can be used in desserts, fritters, or as a side dish.
