The starchy, cooking varieties of bananas are known as plantains and are not the same as the typical fresh eating variety of bananas. The distinction
between the two is based purely on how the fruits are consumed: cooked or eaten
fresh out of hand.
The common
banana is sweet, easily digested and ready to eat when the skin is yellow.
Plantains, on the other hand, are thick skinned and must be boiled,
steamed, roasted, baked or deep fried to make them soft and palatable. When the peel is green to
yellow, the flesh has a starchy texture with a bland flavor. As the peel changes to brown or black, the
plantain losses some of its starch and becomes slightly sweet. At this stage plantains have more of a banana
aroma but are still unsuitable until cooked. The interior color of the fruit is
creamy, yellowish or lightly pink.
Plantains are native to India and are popularly grown in tropical climates, especially in Western Africa and the Caribbean countries. They are often used in soups and stews or simply mashed.
There
are over 500 different types of bananas.
