Plantains- grilled

While in college, my husband and I enjoyed a local Cuban restaurant just walking distance from our campus. My favorite item at the restaurant was plantains. I wasn’t quite sure what they were– a waiter told me they were similar to bananas– but I knew them as a delectable side to every meal there. They were always grilled, soft, oowey, and sweet.

Plantains are a banana-resembling fruit you might come across every now and then in the market. Stores usually don’t carry many of the fruit, and they are almost always littered with black spots. I used to make them with brown sugar, but I found that they were tasty enough just after grilling them.

After multiple attempts, I learned that plantains must be very ripe– almost, if not completely, black– in order for them to become sweet enough to enjoy. If plantains are not fully ripe when you peel them, they will be bitter and hard at the center. 

Ripe Plantains: skin is black and plantain is consistently soft to the squeeze. 

Once peeled, dice into pieces. The color of the flesh will be a warm pinky-yellow.

Enjoy as a savory side with quinoa or rice, or as a topping over fresh ice cream. 

Pictured: mushroom and red pepper quinoa and lentils. 

Or enjoy alone… like I did =)