peeling plátanos, moisten hands and rub with salt to prevent
the juices from sticking to your hands.
Cut off about 1 inch from both ends as in figures
1 & 2.
Using a sharp knife, make 2 lengthwise cuts at opposite ends of
the plátano (fig. 3)
Now drop them in very hot water for easier peeling.
Just let them sit in the water for a few minutes or so.
While holding the plátano steady with your
left hand, use your right hand to slide the tip of the knife under
the skin and begin to pull it away, going from top to bottom. (fig
Soak the peeled plátanos in salted water.
Drain on a paper towel to use in your recipe.
In Puerto Rico we also eat green unrippened bananas
- the same bananas we get at the grocery store, but still green.
We boil them or fry them, and use them in many recipes. The peeling
process for green bananas is the same as shown here.
T R I V I A
Did you know that there are over 500 different types
of bananas. That means if you ate a different kind of banana everyday,
it would take almost a year and a half to eat every one.
Although generally regarded as a tree, this large
tropical plant is really an herb. That means it does not have a
woody trunk like a tree. The compacted, water-filled leaf stalk
is composed of leaf sheaths that overlap each other and grow from
an underground stem called a rhizome..
The banana plant can grow as high as 20 feet (or
6 meters) tall. That's as big as a 2 story house. They are the world's
Bananas are not just green and yellow, some bananas
Bananas are almost fat free. One banana is about
99.5% fat free! An average banana contains about 90 calories.
Bananas are great source of potassium. Potassium
helps build muscle power and keeps your body fluids in balance.
Plátanos are a type of banana that is treated
like a vegatable. It is not eaten raw and needs to be cooked.
Plátanos and banana trees can be purchased
in plant nurseries. Keep indoors as houseplants. They like moisture
and heat. Mist the leaves often.
As the green color of bananas turns to yellow,
the starch in the fruit turns to sugar. .
Mata de plátano,
a ti te debo la mancha,
que ni el jabón
ni la plancha
quitan de encima de mi.
Desque jíbaro nací,
al aire llevo el tesoro
de tu racimo de oro
y tu hoja verde y ancha,
llevaré siempre la mancha
¡per secula, seculorum!
Luis Llorens Torres
plátanos and guineítos verdes . . . .
- Cut off the ends and make a lengthwise
slit on the banana skin.
- Boil without peeling.
- Use enough salted water to cover plátanoss
over two inches.
- plátanoss should boil for 15 to
20 minutes. Feel with a fork to see if they are ready. You
don't want them mushy but slightly hard at the center.
- These may be used in cooking or served
with olive oil as a side dish.
Mancha de Plátano!