Boost Plantain Sales through Education

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Plantains are oftentimes a forgotten fruit. As they can be green, yellow or black and quite hard, customers may assume they’re under-ripe or overripe and pass them by. Customers may also not understand how to cook them, knowing perhaps of only the fried methods. With a little in-store education, you can introduce your customers to an under-appreciated fruit and sell larger quantities of plantains.

Consider signage, fliers or a sample station to provide information about how to choose and prepare Organics Unlimited plantains. These tips and facts may give you a helping hand in creating some educational opportunities for customers:

  • Green plantains are the starchiest variety and taste similar to potatoes. They work well in curries and stews as well as fried preparations.
  • Yellow plantains are a little sweeter than green ones but not as sweet as a traditional banana.
  • Black plantains are soft and sweet; they’re a perfect choice for baking and desserts.
  • Plantains have 47 grams of carbohydrates per cup, much more than bananas (34 grams).
  • They also have more Vitamin A, Vitamin C, Vitamin B6, Magnesium and Potassium than bananas.
  • Plantains have a longer shelf life than bananas; they can sit for about two weeks on your counter after you purchase them.
  • Plantains have tiny black seeds in their core; these are edible.
  • Plantains are to woody and hard to eat raw, but they work well for grilling, baking and pan-frying. They can also be steamed or boiled like a potato.
  • Plantains can be used in place of white potatoes (mashed, baked, fried, etc.)
  • To grill plantains, choose a yellow variety, split in half lengthwise and grill on each side for about 15 minutes.
  • To fry them, choose unripe green plantains. Slice into discs and pan-fry for four minutes on each side. They can be seasoned with sea salt or cinnamon, or any flavor combination you like, depending on your preference.
  • Plantains can be tricky to peel. A fast and easy way to peel a plantain is to cut the ends off with a paring knife and make three shallow, lengthwise slits in the skin of the fruit. Then, peel the segments away.
  • Unripe plantains are commonly used in a Puerto Rican dish called mofongo, a combination of mashed sautéed plantains, garlic and bacon.

To learn more about our organic bananas and how you can offer them in your store, please visit To learn more about the GROW program, please visit

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