Green bananas

Green plantains are the unripe version of the plantain, an elongated and robust fruit that belongs to the Musaceae family. Unlike ripe plantains or bananas, green plantains have a deep green skin and a firmer, starchier texture, making them ideal for preparing savory and fried recipes.

Their origin dates back to the tropical regions of Southeast Asia, although today their cultivation has spread widely throughout Latin America, the Caribbean, and Africa. Due to their versatility, green plantains are a staple ingredient in many Latin American cuisines.

Regarding their properties, green plantains are an excellent source of complex carbohydrates, fiber, vitamins A, C, and several B vitamins, as well as minerals like potassium and magnesium. Being low in sugar, they are frequently used as a side for savory dishes and also provide sustained energy.

Depending on the country, green plantains are known by different popular names in Spanish, such as: plátano macho (Mexico, Central America), plátano para freír (Colombia, Venezuela), guineo verde (Puerto Rico, Dominican Republic), or simply plátano when referring to the non-sweet variety.

In cooking, green plantains are used to make patacones (tostones), chips, mofongo, mangú, and a wide variety of side dishes and snacks that highlight their crispy texture and neutral flavor when cooked.