Where to buy plantains
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Plantains are versatile and can be fried, baked, boiled, or grilled. They're commonly used in both sweet and savory dishes.

Cut off the ends, score the skin lengthwise a few times, and peel off the skin with your fingers or a paring knife.

Keep them at room temperature until they ripen. Once ripe, you can refrigerate them to slow further ripening.

Slice green plantains, fry until golden, flatten, and fry again until crispy. Sprinkle with salt and serve.

Yes, plantains are naturally gluten-free.

Plantains are starchier and used as a vegetable in savory dishes, while bananas are sweeter and usually eaten raw or in desserts.

Ensure your oil is hot enough and do not overcrowd the pan; this helps prevent sticking.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Green plantains are starchy and best for savory dishes; yellow to black-skinned plantains are sweeter, ideal for desserts or frying.

Plantains are best cooked; raw plantains are tough and not recommended for eating.

Yes, peel and slice plantains before freezing them in an airtight container or freezer bag.

Ripe plantains are perfect for making maduros (fried sweet plantains), plantain cake, or baked as a side dish.

Once ripe, plantains can last up to a week in the refrigerator.

No soaking is necessary, but blotting sliced plantains dry with paper towels can help them fry more evenly.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Plantains can sometimes replace bananas, but expect a less sweet, denser result. Adjust sugar and baking time as needed.