Starchy fruits Puerto Rican cuisine



mofongo made green plantains



breadfruit/panapén – used same green plantains , in desserts.
green banana/guineo – used in soups, eaten along popular starchy root vegetables , broiled , seasoned escabeche.
plantains/plátanos – core components in puerto rican meal plantains (plátanos), type of savoury banana eaten cooked: tostones fried plantains served appetizer or starchy side dish. mofongo best-known plantain dish , essential eating, @ least once. ripe version of plantain fried , eaten side dish (maduros).
dwarf puerto rican plantain – heads of fruit little larger original plantain bearing 7 9 hands of fruit. shorter trunks of dwarf plantains thicker tall ones , because of more resistant wind , fall on weight of own fruit. grown in puerto rico taste , cooking qualities. majority of plantains grow tall, 1 exception. has distinctive bronze colored trunk , leaves. plant in warm , well-protected site optimal growing conditions.
dwarf red – 1 of many red-skinned banana cultivars on island, 1 stays short , takes little space. red bananas esteemed tasting fruit, , 1 no exception. cultivar has red pseudostems. red bananas take longer ripen most, take 24 months fruit. banana has distinct, robust flavor makes worth wait. red banana s skin turns sunset colors through ripening process yellow-green orange red. skin should dark red before ripe enough eat.






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