Plantains are a Fruit. Who Would Have Thought?

This fruit is popular and beloved on most continents around the world. We love it and hear many great stories about how highly it is valued for its versatility and flavor. This may have surprised you, because plantains are eaten like vegetables. They are fried, boiled, sometimes baked, or dried and ground into flour for porridge. Sometimes they are eaten on their own, but often with spicy meat or seafood.

But it’s not just about plantains. We want to make them known for their consumption, their nutritional value, and their origins, where they were discovered and how they continue to be cultivated. They can reach heights of 3 to 9 meters, are easy to care for, and require plenty of moisture and sunlight to produce beautiful, large, and flavorful plantains. We’ll take you into a world full of surprises, because we, too, value them highly and they are an integral part of our cuisine, especially the Caribbean.

Scientifically speaking, plantains belong to the “Genus Musa”, meaning they come from a plant that flowers and bears seeds and is not part of the root branch of the plant. They have an unusually slender rather than bulky shape. Before turning completely yellow, they are a deep pastel green, and their skin is smooth to the touch. But it’s not their shape that matters; it’s their composition and consistency, in terms of their scientific identity, that make them what they are as a fruit, rather than a reflection of the vegetables we enjoy eating.

They’re even called “cultured foods” and provide a variety of nutrients, including calories, carbohydrates, protein, fiber, vitamin C, folate, potassium, and zero fat. But they’re also considered excellent carriers and a symbiotic presence of the fat-soluble of vitamins K, A, E, D too. In addition to this wide range of vitamins and minerals, they also contain certain micronutrients such as vitamin B6, according to information from “Your Latina Nutritionist.”

Plantains are thought to have originated in the Caribbean, but were later discovered to be fantastic heirs to the original tropical region of Southeast Asia, which, surprisingly, includes the Malay Archipelago and northern Australia. Thanks to their ease of cultivation and ability to thrive in tropical climates, they and their inhabitants have also found their way to our Caribbean homelands, such as Cuba, Antigua and Barbuda, Haiti, the Bahamas, Dominica, Grenada, Jamaica, and Nevis, Google reports via Wikipedia.

A LinkedIn text guide by Anil Mathew Varghese, a registered organic food certification, training, consulting, assessment, accreditation, and advisory company with Organil Service, explains that plantains are often grown for local consumption and are an important part of the diet in these diverse regions. Our brief archival research on plantains offers a unique insight into our familiar domain and shows how we can incorporate them into our everyday lives, from breakfast to lunch to dinner.