A treelike perennial herb (Musa paradisiaca) of tropical regions, bearing immense leaves and large clusters of the fruits called plantains. See Musa.
The fruit of this plant. It is long and somewhat cylindrical, slightly curved, and, when ripe, soft, fleshy, and covered with a thick but tender yellowish skin. The plantain is a staple article of food in most tropical countries, especially when cooked.
(plan' ten) Vegetable banana side dish--cooked like candied yams, served wih meats; sometimes for breakfast (great!)
large, firm, thick-skinned, starchy banana used in Latin cooking; green plantains are very hard and ideal for frying as chips; black plantains indicate ripeness
mild banana relative excellent for cooking
These are related to bananas. But must be cooked before eating. Like bananas they are sweeter when ripe. Press gently to see whether they seem soft. They are difficult to peel, slice sections vertically through to do so. Available in Hispanic markets.
Fruit of the banana family and similar in shape, but larger and not so sweet; it must be cooked before it is eaten. Available in Latin American markets in all degrees of ripeness. No substitute.
Plantago spp., several varieties of low herbs with a rosette of leaves (not to be confused with the banana-like fruit that is also called plantain).
a tropical green banana fruit that can be eaten boiled or fried. Rich in iron, plantain is a staple food in tropical regions.
This large, thick-skinned, three-sided banana is used extensively for cooking. When green, it is cooked for a long time, but more often it is used black, sliced and fried. Raw plantains are never sweet, even when fully ripe.
a banana tree bearing hanging clusters of edible angular greenish starchy fruits; tropics and subtropics
starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
a large, firm banana, which is often cooked while still green
a member of the banana family having a similar appearance but is much larger and can only be eaten when cooked
Technically a banana-family fruit, but generally regarded as a vegetable. Inedible raw, cooked plantains are served as appetizers or starchy side dishes. The unripe (green), ripe (yellow) and very ripe (dark) plantains are used in Caribbean cooking. They become slightly sweet as they ripen.
A fruit of the banana family. Plantains in their raw form are cooked as vegetables. When ripe they are eaten raw, fried, or steamed.
Similar to a banana, but it must be cooked before eaten. Usually sliced, then fried and served as an accompaniment to a variety of meats, fish and breakfast dishes.
Plantains are closely related to bananas, but have more starch and are Always cooked. Green ones are unripe and are baked like potatoes, for a Similar period of time. Yellow ones are half-ripe and are also cooked like Potatoes but not so long. Black ones are ripe and are peeled, sliced, and Fried in butter/oil for a few minutes, until golden. They are creamy and Vaguely reminiscent of bananas.
The fruit of a large tree-like tropical herb. Plantains belong to the banana family, but are larger, starchier, and not as sweet. It has a squash-like flavor and is used much like a potato. Also called the "cooking banana."
patacones—Sliced thin and deep fried. A common Caribbean side dish.
