Bananas & Plantain

Bananas are one of the most popular fruits worldwide and are typically native to Southeast Asia and Australia, but are heavily cultivated in Latin America and the Caribbean.

The flesh is soft and mealy and becomes mushy when eaten and the taste is sweet slightly astringent. Bananas are enjoyed as a snack as they are a great source of potassium and often used in desserts, blended drinks and yoghurt bowls.

Plantains also originate in Southeast Asia and are heavily used in Caribbean, African and Central and South American cuisine. Plantains are easily mistaken for bananas, yet the main difference between a plantain and bananas is size and taste; plantains are normally much larger than the average banana and are starchier somewhat like a potato. Although they are fruits, they are eaten cooked like a vegetable and cannot be eaten raw. They are often served fried or dried to make plantain chips, but can be eaten in dishes for breakfast, lunch, dinner and dessert.

Banana Leaves are the leaves of the banana tree and are often used as an alternative to foil or greaseproof when grilling food on an open flame to protect the food from burning. Wrapping them around food like a parcel can also steam the food; a method especially popular when cooking fish. The leaves are large and their waxy texture means they are waterproof so hold oils well without soaking up any moisture and even infuses the food with a subtle sweet aroma.