Green plantains

Green plantains are the unripe fruits of the banana plant, a tropical crop native to Southeast Asia that has spread widely throughout Latin America, the Caribbean, and Africa. Unlike ripe plantains, green plantains have a thick, bright green skin and a firm, starchy texture, making them a versatile ingredient in many savory recipes.

In cooking, green plantains are primarily used as a carbohydrate similar to potatoes or corn. They can be fried, cooked, baked, or boiled, and are essential in traditional dishes such as mofongo in Puerto Rico, patacones in Colombia and Venezuela, or fried plantain in Costa Rica and Mexico. Their neutral flavor and texture allow them to pair well with strong seasonings and other ingredients.

From a nutritional standpoint, green plantains are rich in resistant starches, which function as dietary fiber beneficial for digestive health and blood glucose control. They also provide moderate amounts of potassium, vitamin C, and vitamin A.

Regarding their synonyms within Latin America, they may also be called:

• Plátano macho (Mexico, Venezuela)
• Guineo verde (Dominican Republic, Puerto Rico)
• Plátano para cocinar (various regions)
• Plátano hartón (Colombia, Panama)

While all these terms refer to the same type of plantain used in savory preparations, it is important to note that they should not be confused with sweet plantains or bananas, which are softer and used primarily in desserts.